Description
A creamy, one-pot tomato spinach shrimp pasta that’s packed with flavor and perfect for busy weeknights. Simple ingredients, 30-minute cook time, unforgettable taste.
Ingredients
1 lb large shrimp, peeled and deveined
12 oz penne or fettuccine pasta
2 tbsp olive oil
3 cloves garlic, minced
1 tsp red pepper flakes (optional)
1 (14 oz) can diced tomatoes
2 cups chicken broth
1/2 cup heavy cream
3 cups baby spinach
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil (optional, for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes, sauté until fragrant (1 minute).
2. Add shrimp, season with salt and pepper, and cook until pink (about 2–3 minutes per side). Remove and set aside.
3. In the same pot, add diced tomatoes, chicken broth, and pasta. Bring to a boil, then reduce heat. Simmer uncovered for 10–12 minutes, stirring occasionally.
4. Stir in heavy cream, spinach, and Parmesan. Cook until spinach wilts and sauce thickens.
5. Return shrimp to the pot, mix well, and cook for another 1–2 minutes until everything is heated through.
6. Serve hot, garnished with fresh basil if desired.
Notes
You can swap heavy cream with coconut milk for a dairy-free version.
Add mushrooms or zucchini for extra vegetables.
Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: One-Pot
- Cuisine: Italian American
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5g
- Sodium: 790mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 155mg