Shrimp Tomato Spinach Pasta in Garlic Butter Sauce
Looking for a light, healthy, Mediterranean-style seafood pasta? Look no further. Try this Shrimp Tomato Spinach Pasta in Garlic Butter Sauce. Fettuccine pasta smothered in juices from fresh vegetables, garlic, and shrimp.
Course Main Course
Cuisine Italian, Mediterranean
Keyword shrimp spinach pasta, shrimp tomato spinach pasta
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1lbshrimp, fresh, uncooked, shelled and deveined
5tomatoes, medium size, fresh, chopped into large cubes
5garlic cloves, minced
½teaspooncrushed red pepperor more
½cupParmesan cheesegrated, for serving
Heat a large skillet on medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil, until melted.
Add fresh shrimp and half the minced garlic. Make sure the shrimp is not crowded. Cook for 1 minute on one side until pink on that side.
While the shrimp is cooking, generously sprinkle paprika and salt over uncooked side of the shrimp.
Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and the remaining amount of minced garlic. Add ½ teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
In the meantime cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
Add cooked pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter.
Add freshly squeezed lemon juice. Depending on the juiciness of your lemon, it could be ¼ of a small lemon or ½ lemon. Don't add too much lemon juice.
Season with salt and more crushed red pepper. Warm up on medium heat until the shrimp is cooked through, and all ingredients are heated through.