Shrimp Pasta
A delightful shrimp pasta combining tender shrimp with comforting pasta for a quick, elegant meal.
Ingredients
Pasta and Proteins
- 8 ounces linguine or spaghetti Use any preferred pasta shape.
- 1 pound shrimp, peeled and deveined Use fresh shrimp for best flavor.
Sauce and Seasoning
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes Optional, for heat.
- to taste Salt
- to taste Pepper
Vegetables and Garnishes
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1/4 cup parsley, chopped Plus additional for garnish.
- Juice of 1 lemon
- 1/2 cup grated Parmesan cheese Optional, for extra flavor.
Instructions
Preparation
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving half a cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, then sauté for about one minute until fragrant, being careful not to burn.
Cooking
- Add the shrimp to the skillet, season with salt and pepper, and cook for about three to four minutes until they turn pink and opaque, stirring occasionally.
- Mix in the cherry tomatoes and spinach, cooking for another two to three minutes until the spinach wilts and the tomatoes soften.
- Toss in the drained pasta and reserved pasta water, followed by the lemon juice and chopped parsley. Stir until well combined.
- Optionally, sprinkle freshly grated Parmesan cheese over the top before serving.
- Serve the shrimp pasta immediately while hot, garnished with more parsley if desired.
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Notes
For best flavor, use the freshest shrimp. Save some pasta water to help thicken the sauce. Serve immediately for optimal taste.