Cook the pasta according to package instructions. Drain and set aside.
2
Heat 1 tbsp of olive oil in a large pan over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
3
In the same pan, add the remaining 1 tbsp of olive oil and minced garlic. Cook for about 1 minute until fragrant.
4
Add the cherry tomatoes and cook for another 2 minutes until they start to soften.
5
Pour in the white wine or chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes.
6
Add the baby spinach and cooked pasta to the pan. Toss to combine until the spinach is wilted.
7
Return the shrimp to the pan, add lemon zest, and sprinkle with grated Parmesan cheese. Toss everything together until well combined.
8
Garnish with fresh parsley before serving.
Serving:
9
Serve the shrimp pasta hot, with additional Parmesan cheese if desired. Enjoy a quick, healthy meal!
Nutrition Facts
0 servings
Serving size
Amount per serving
Calories380
% Daily Value *
Total Fat10g13%
Saturated Fat 2g10%
Cholesterol190mg64%
Sodium500mg22%
Total Carbohydrate45g17%
Dietary Fiber 6g22%
Total Sugars 4g
Protein30g
Vitamin A 25mcg3%
Vitamin C 30mg34%
Calcium 15mg2%
Iron 20mg112%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
For the Shrimp Pasta:
8oz whole wheat pasta
1lb shrimp (peeled and deveined)
2tbsp olive oil
3cloves garlic (minced)
1cup cherry tomatoes (halved)
1cup baby spinach
¼cup white wine or chicken broth
1lemon (zested and juiced)
¼cup grated Parmesan cheese
salt and pepper to taste
fresh parsley (chopped, for garnish)
Directions
Shrimp Pasta:
1
Cook the pasta according to package instructions. Drain and set aside.
2
Heat 1 tbsp of olive oil in a large pan over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
3
In the same pan, add the remaining 1 tbsp of olive oil and minced garlic. Cook for about 1 minute until fragrant.
4
Add the cherry tomatoes and cook for another 2 minutes until they start to soften.
5
Pour in the white wine or chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes.
6
Add the baby spinach and cooked pasta to the pan. Toss to combine until the spinach is wilted.
7
Return the shrimp to the pan, add lemon zest, and sprinkle with grated Parmesan cheese. Toss everything together until well combined.
8
Garnish with fresh parsley before serving.
Serving:
9
Serve the shrimp pasta hot, with additional Parmesan cheese if desired. Enjoy a quick, healthy meal!
AuthorKatia StratoudakisCategoryPasta