Description
A quick and flavorful pasta dish with shrimp, spinach, and a rich tomato sauce, perfect for a satisfying weeknight meal.
Ingredients
- 250 g spaghetti or linguine
- 300 g raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 400 g canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red chili flakes (optional)
- 100 g fresh spinach leaves
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup reserved pasta water
Instructions
- Boil salted water and cook pasta until al dente. Reserve pasta water and drain.
- Heat olive oil in a skillet and sauté onion until soft.
- Add garlic and cook until fragrant.
- Add shrimp, season, and cook until pink. Remove and set aside.
- Stir in tomato paste and cook briefly.
- Add crushed tomatoes, oregano, basil, and chili flakes. Simmer 8–10 minutes.
- Add spinach and cook until wilted.
- Return shrimp to the pan and mix gently.
- Add pasta and reserved water, tossing to coat.
- Sprinkle parmesan cheese and serve.
Notes
- Do not overcook shrimp to avoid rubbery texture.
- Fresh spinach is preferred but frozen can be used.
- Add cream for a richer sauce.
- Use whole wheat or gluten-free pasta if desired.
- Best served immediately for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 180 mg
