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A bowl of linguine with sautéed shrimp, fresh spinach, and diced tomatoes garnished with parmesan.

Tomato Spinach Shrimp Pasta

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 340 g linguine or spaghetti
  • 450 g large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic , minced
  • 400 g canned diced tomatoes
  • 150 g fresh baby spinach
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup dry white wine
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
  • Heat olive oil in a large skillet over medium-high heat.
  • Season shrimp with salt and pepper; sauté for 2 minutes per side until pink and opaque, then remove from skillet and set aside.
  • Add garlic and red pepper flakes to the skillet and sauté for 30 seconds until fragrant.
  • Deglaze the skillet with white wine and simmer for 1 minute.
  • Add diced tomatoes and simmer for 5 minutes over medium heat.
  • Stir in fresh baby spinach and cook until wilted.
  • Return shrimp to the skillet and toss with cooked pasta and a splash of pasta water to emulsify the sauce.
  • Garnish with Parmesan cheese and fresh basil before serving.