Creamy Tomato Spinach Shrimp Pasta
A vibrant and comforting bowl of creamy pasta with shrimp, spinach, and tomatoes, ready in just 30 minutes.
Ingredients
Pasta and Sauce Ingredients
- 8 oz pasta (fettuccine or penne) These shapes hold the sauce well.
- 1 lb shrimp, peeled and deveined Fresh or thawed frozen shrimp both work.
- 2 cups fresh spinach, chopped Baby spinach works wonders.
- 1 cup cherry tomatoes, halved Look for the sweetest cherry tomatoes.
- 1 cup heavy cream Don't skimp here; it's what makes it creamy!
- 2 tablespoons olive oil Extra virgin is recommended for freshness.
- 3 cloves garlic, minced Fresh garlic is key for great flavor.
- Salt and pepper to taste Adjust based on your preferences.
- Grated Parmesan cheese (for serving) The finishing touch.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions (al dente is best), usually about 8-10 minutes. Drain and set aside, reserving about 1 cup of pasta water.
Preparing the Sauce
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant and golden brown, about 1-2 minutes.
- Toss in the shrimp and sauté for about 3-4 minutes, until they turn pink and opaque.
- Stir in the halved cherry tomatoes and cook for an additional 2 minutes until softened.
- Slowly add the heavy cream to the skillet, stirring to combine. Bring it to a gentle simmer; you want to see small bubbles form at the edges, about 2-3 minutes.
- Fold in the chopped spinach, cooking until wilted, which should take about 1-2 minutes.
- Toss in the cooked pasta, mixing well to ensure everything is coated in the sauce. If it's too thick, add some reserved pasta water a little at a time until reaching the desired consistency.
- Add salt and pepper to taste, adjusting seasoning as needed.
- Plate the creamy pasta and generously top with grated Parmesan cheese. Enjoy while hot!
Notes
To prevent pasta from sticking, work quickly when tossing it with the sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of extra cream or pasta water if necessary.