Spinach Tomato Spinach Pasta in Garlic Butter Sauce
Looking for a light, healthy, Mediterranean-style seafood pasta? Look no further. This Shrimp Tomato Pasta in Garlic Butter Sauce delivers bold yet balanced flavor. Juicy shrimp are seasoned with paprika and crushed red pepper for a subtle kick, then tossed with fettuccine coated in the natural juices of fresh tomatoes, garlic, and shrimp. Finished with a silky garlic butter sauce, this dish is both refreshing and comforting—perfect for an easy, elegant meal.
Author
Servings 4 servings
Ingredients
- 1 lb shrimp fresh, uncooked, shelled and deveined
- 5 tomatoes medium size, fresh, chopped into large cubes
- 1 cup spinach cooked
- 5 garlic cloves minced
- 4 tablespoons butter
- 1 tablespoon olive oil
- ¼ lemon
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper or more
- ¼ teaspoon paprika
- 10 oz fettuccine pasta
- ½ cup Parmesan cheese grated for serving
Instructions
- First, saute fresh shrimp in garlic, butter and olive oil, until just pink on both sides. The shrimp will still be undercooked but it will continue cooking later.
- 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 the shrimp is not crowded.
- Cook for 1 minute on one side until pink on that side.
- While the shrimp is 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.
- To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and the remaining amount of minced garlic.
- Add ½ teaspoon crushed red pepper (or more) to the skillet with shrimp.
- Mix everything well, remove from heat while you cook pasta.
- You don't want to overcook the shrimp and tomatoes - they will continue cooking in the next step.
- Cook fettuccine pasta in boiling water, according to package instructions.
- Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
- Add cooked and drained pasta to the skillet with shrimp, spinach, and tomatoes, along with 1 to 2 tablespoons of butter.
- Then Add freshly squeezed lemon juice. Depending on the juiciness of your lemon, it could be ¼ of a small lemon or ½ lemon.
- (Don't add too much lemon juice. )
- Heat up your shrimp tomato spinach pasta, and season with salt and more red pepper flakes.
- Stir constantly until the shrimp is cooked through, and all ingredients are heated through.
- Top with grated Parmesan cheese, when serving.
Notes
Source: https://juliasalbum.com/shrimp-tomato-and-spinach-pasta-in-garlic-butter-sauce/
