Ingredients
Scale
- 12 ounces linguine, spaghetti, or fettuccine pasta
- 1 tablespoon olive oil, plus more for finishing
- 1 pound large shrimp, peeled and deveined (tail-on or off)
- 4 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup chicken or vegetable broth
- Juice of 1/2 lemon, plus extra wedges for serving
- Zest of 1 whole lemon
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese or nutritional yeast, for serving (optional)
Instructions
- Cook the pasta according to package directions in a large pot of salted water until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add the shrimp to the hot pan and cook for 2-3 minutes per side, or until pink and opaque. Season lightly with salt and pepper. Remove the shrimp from the pan and set aside.
- Add the minced garlic and halved cherry tomatoes to the same skillet. Sauté for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften and burst. If using, stir in the red pepper flakes.
- Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Once all the spinach has wilted, pour in the chicken or vegetable broth, lemon juice, and lemon zest. Bring the mixture to a gentle simmer and cook for 1-2 minutes, allowing the flavors to meld.
- Add the cooked pasta and the cooked shrimp back into the skillet with the sauce. Toss everything together to ensure the pasta is evenly coated. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
- Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately with optional grated Parmesan cheese or nutritional yeast and fresh lemon wedges.
Notes
For an extra creamy sauce, you can add a tablespoon of softened cream cheese or a splash of heavy cream along with the broth. Feel free to swap shrimp for cooked chicken or firm white fish. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg