Shrimp and Spinach Spaghetti in Tomato Sauce
A quick and flavorful seafood pasta featuring juicy shrimp, fresh spinach, and tomato basil sauce, finished with freshly grated Parmesan.
Equipment
- Large pot
- Large skillet
- Colander
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Tongs
Ingredients
Pasta
- 12 oz spaghetti
- 1-1¼ lb large shrimp peeled and deveined
- 3–4 tbsp olive oil
- 4–5 pc garlic cloves minced
- 1 pc small onion diced
- ½ tsp red pepper flakes optional
Sauce
- 1 jar 25 oz Organic Tomato Basil Pasta Sauce
- ½ cup chicken broth or dry white wine
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 3–4 oz fresh baby spinach
- Juice of ½ lemon optional
To Finish
- Freshly grated Parmesan
- Fresh parsley or basil
- Extra olive oil
Instructions
- Bring salted water to a boil and cook spaghetti until just under al dente. Reserve ½ cup pasta water before draining.
- Season shrimp with salt and pepper.
- Heat olive oil and cook shrimp for 1–2 minutes per side. Remove.
- Sauté onion and garlic until fragrant.
- Pour in broth or wine to deglaze the pan.
- Add tomato basil sauce and Italian seasoning. Simmer for 5–7 minutes.
- Stir in spinach until wilted.
- Return shrimp to the skillet.
- Add pasta and reserved pasta water.
- Toss together until the sauce coats the pasta.
- Finish with lemon juice if desired.
- Serve immediately with Parmesan and fresh herbs.
Notes
Pat shrimp dry before cooking for better browning.
Don't rinse cooked pasta.
Freshly grated Parmesan melts much better than pre-shredded cheese.
Leftovers keep well for up to three days.
Don't rinse cooked pasta.
Freshly grated Parmesan melts much better than pre-shredded cheese.
Leftovers keep well for up to three days.