The Tomato Spinach Shrimp Pasta dish I made for dinner last night was delicious. But let me tell you.. The process to get to the finished product wasn’t pretty. Am I the only one who destroys the kitchen when I’m cooking? Normally I consider myself a clean and organized person. But when it comes to the kitchen, look out! From utensils to spices; stuff goes everywhere. Food goes flying, sauce drips all over the counter, empty pots and pans scatter across the kitchen. It’s chaotic. Sometimes I get lucky and end up with an amazing meal, sometimes my disastrous frustration leaves me disappointed. It’s discouraging when all that work and mess ends in a less than ideal meal, but it does work out in a yummy finished product I appreciate it even more.
Last night was thankfully one of the good ones! The recipe is from Eat Well 101, which I found on Pinterest of course. I mostly stuck to their Tomato Spinach Shrimp Pasta recipe but I did make a few adjustments like switching to whole wheat pasta and adding some extra garlic and red pepper flakes.
2 tablespoons olive oil
8 oz medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
1 teaspoon paprika or more, to taste
Kosher salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning
4 roma tomatoes, chopped
1/4 cup fresh basil leaves, chopped
6 oz fresh spinach
5 cloves garlic, minced
8 oz whole wheat penne
parmesan cheese (optional)
1. Add 2 tablespoons of olive oil to a large skillet. On medium-low heat saute the shrimp, red pepper flakes, Italian seasoning, salt, and pepper until the shrimp is cooked through, about 5 minutes. Remove shrimp from the skillet and set aside.
2. In the same skillet add the chopped tomatoes, chopped fresh basil leaves, fresh spinach, and minced garlic. Cook on medium heat about 3- 5 minutes or until spinach wilts just a little and tomatoes release some of their juice. Remove from heat and adjust seasoning, if needed. Cover with a lid and keep off heat.
3. Cook pasta according to the package instructions. Drain the pasta and add to the skillet with the tomatoes and spinach along with the shrimp. Reheat on low heat, mix everything well, adjust seasoning with salt and pepper. Remove from heat. Serve with a sprinkle of parmesan cheese.
Even if you don’t care for shrimp, I think this recipe would be great with chicken instead of shrimp, or even without a protein. And if you would like, I recommend adding a sprinkle of parmesan cheese on top just before you dig in. Everything is better with cheese, right?