Tomato Spinach Shrimp Pasta
A light and fresh pasta dish combining savory shrimp, juicy cherry tomatoes, and tender spinach, finished with Parmesan for a flavorful, satisfying meal.
Equipment
- 1 skillet for sautéing ingredients
- 1 pot for boiling pasta
Ingredients
- 12 oz penne pasta
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 1 garlic clove minced
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Cook penne pasta according to package directions. Drain and set aside.
- Heat olive oil in a skillet over medium heat.
- Sauté minced garlic and halved cherry tomatoes until softened.
- Add fresh spinach and cook until wilted.
- Add shrimp to the skillet and cook until opaque and done.
- Toss cooked penne with the shrimp mixture and sprinkle with grated Parmesan before serving.
Notes
- Use fresh shrimp for best flavor and texture.
- Substitute penne with other pasta shapes if desired.
- Leftovers can be refrigerated for up to 2 days.