Ingredients
Scale
- 8 ounces uncooked spaghetti
- 1 pound uncooked shrimp (31–40 per pound), thawed and peeled
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 10 ounces grape tomatoes, halved
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups fresh baby spinach (packed)
- Salt and pepper, to taste
Instructions
- Boil salted water and cook spaghetti until al dente, then drain and set aside.
- In a skillet, heat olive oil and butter, then sauté garlic for 30 seconds.
- Add grape tomatoes, chicken broth, and Italian seasoning. Cook until tomatoes soften.
- Add peeled shrimp and cook until pink and fully cooked.
- Stir in fresh spinach and let it wilt, seasoning with salt and pepper.
- Toss in drained spaghetti and mix gently, adding pasta water for desired sauce consistency.
Notes
Use fresh ingredients for the best flavor.
Don’t overcook the shrimp to maintain tenderness.
Customize the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 19
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 3
- Protein: 24
- Cholesterol: 220