Shrimp, Tomato, and Spinach Pasta in Garlic Butter Sauce

I found this recipe on Pinterest when I was trying to find something quick to make as a family meal for my dad’s birthday recently. I had to double it to feed a family of 5 adults and 2 toddlers. It was delicious! I tweeked it (barely) by leaving out the red pepper because my mom was complaining that it would be too spicy. I didn’t agree but still obliged because mama knows, right? I wish I had added mushrooms. I LOVE mushrooms in my pasta, but I forgot to get them at the store. This dish was super easy to make and my family loved it. You can find the recipe below, but if you want step by step instructions with pictures you can find them on the Julia’s Album page. She also has tons of other recipes (that look amazingly delicious). If you make this, or tweek it, please let me know how it came out and share your pictures. Bon Ap├ętit!

 

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Ingredients

  • 1 pound fresh shrimp, uncooked, shelled and de-veined
  • 5 medium tomatoes, fresh, chopped into large cubes
  • 1 cup cooked spinach
  • 5 garlic cloves, minced
  • 3 or 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 small lemon
  • salt
  • 1/2 teaspoon crushed red pepper (or more)
  • paprika
  • 10 oz fettuccine pasta
  • 1/2 cup Parmesan cheese, grated, for serving

Instructions

  1. Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded. Cook for 1 minute on one side until pink on that side. While it’s cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
  2. To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
  3. In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
  4. Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. Add freshly squeezed lemon juice (depending on the juiciness of your lemon, it could be 1/4 of small lemon or 1/2 lemon). Don’t add too much lemon juice. Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through.
  5. To serve, top with grated Parmesan cheese.

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