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To make the creamy tomato spinach shrimp pasta, gather these key ingredients: - 8 oz fettuccine or spaghetti - 2 cups fresh spinach, roughly chopped - 1 lb shrimp, peeled and deveined - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (15 oz) crushed tomatoes - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients come together to create a rich and flavorful dish. The fettuccine or spaghetti forms the base. Fresh spinach adds color and nutrients. Shrimp brings a delightful seafood taste. Olive oil and garlic add depth to the flavor. Crushed tomatoes create a tangy sauce, while heavy cream gives it a creamy texture. Parmesan cheese adds a salty bite, and Italian seasoning enhances the overall taste. You can adjust the salt and pepper to your liking. The fresh basil leaves at the end make for a bright garnish. Each ingredient plays a role in making this dish a winner. To cook the pasta, fill a large pot with water. Add a generous pinch of salt. Bring this water to a rolling boil. Add 8 oz of fettuccine or spaghetti. Cook it according to the package directions, usually for 8-10 minutes. This will make the pasta al dente. To check if it's done, taste a piece; it should be firm, not mushy. Once cooked, drain the pasta in a colander. Remember to save about 1/2 cup of the pasta water for later. Next, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and let it get hot. Once hot, add 1 lb of peeled and deveined shrimp. Season the shrimp with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the shrimp for about 2-3 minutes on each side. You want them to turn pink and opaque. This is how you know they’re ready. Once cooked, transfer them to a plate and set aside. In the same skillet, add 3 minced garlic cloves. Sauté for about 1 minute until fragrant. Be careful not to let it burn! Pour in 1 can of crushed tomatoes and stir well. Bring this mixture to a simmer. Let it cook for about 5-7 minutes. This helps deepen the flavors. After that, lower the heat to medium-low. Gradually stir in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Mix until smooth and creamy. Taste the sauce and adjust the salt and pepper as needed. Now it’s time to combine everything. Add 2 cups of roughly chopped spinach and the sautéed shrimp back into the sauce. Stir gently until the spinach wilts and blends into the sauce. It should look colorful and inviting. Next, add the drained pasta to the skillet. Toss it gently to coat all the pasta with the creamy tomato sauce. If the sauce seems too thick, add a splash of the reserved pasta water. This will help reach your desired consistency. To get a smooth sauce, start by using room-temperature heavy cream. Cold cream can shock the sauce. Stir the cream in slowly while cooking to help it blend well. If the sauce turns out too thick, add a splash of pasta water. This will help loosen it without losing flavor. You can switch shrimp for chicken or even tofu for a plant-based option. If you don’t have heavy cream, try using half-and-half or coconut milk for a lighter sauce. For pasta, spaghetti works well, but you can also use penne or even zucchini noodles for a low-carb meal. Pair this dish with a simple green salad or garlic bread. A light white wine, like Sauvignon Blanc, complements the flavors nicely. For a garnish, use fresh basil or a sprinkle of more Parmesan cheese. This adds a lovely touch and enhances the dish’s look. {{image_4}} Do you want to add a kick to your creamy tomato spinach shrimp pasta? You can easily spice it up! Try adding red pepper flakes to the sauce. Start with a pinch, then taste. You can always add more if you want it hotter. Another great option is hot sauce. Just a few drops can bring a nice zing. Keep in mind, the heat should balance with the creaminess. You want a warm, inviting flavor that excites your taste buds. If you want a meatless dish, it’s simple to make this pasta vegetarian. Swap the shrimp with mushrooms or chickpeas. Both add great texture and flavor. You can also use extra spinach or add other veggies like bell peppers or zucchini. Cook them along with the garlic to infuse their taste into the sauce. This way, you keep all the creamy goodness while making it a wholesome meal. You can use various pasta shapes for this dish. While fettuccine or spaghetti is great, try penne or rigatoni for a fun twist. These shapes hold the sauce nicely, making every bite delicious. If you prefer a healthier option, whole wheat pasta works well too. It adds a nutty flavor and more fiber. Just be sure to cook it according to package directions for the best texture. Store your creamy tomato spinach shrimp pasta in an airtight container. This keeps it fresh for up to three days. Make sure it cools down to room temperature before sealing. If you add cheese, it might not last as long. Always check for any signs of spoilage before eating leftovers. To freeze this pasta, start by letting it cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. This pasta can last up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight. Reheat your pasta gently to keep the texture nice. Use a stovetop or microwave for the best results. If using the stovetop, add a splash of water or cream to prevent it from drying out. Heat it slowly over low heat, stirring often. For the microwave, cover the container to trap steam and heat in short bursts. The creamy tomato sauce lasts about 3 to 4 days in the fridge. Store it in an airtight container. This helps keep it fresh and safe to eat. Always check for signs of spoilage before using leftovers. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by placing the shrimp in the fridge overnight or using cold water for a quick thaw. Frozen shrimp may take a bit longer to cook, so check for that pink color to know they are done. You can serve this pasta with a simple green salad or garlic bread. Both options add a nice touch to your meal. A light wine, like a crisp white, pairs well, too. Yes, you can make this recipe dairy-free. Use coconut cream instead of heavy cream. For cheese, try nutritional yeast for a cheesy flavor without dairy. This way, you can still enjoy a creamy texture without the dairy. To enhance flavor, you can add a pinch of red pepper flakes or a dash of paprika. Fresh herbs like parsley or basil can also brighten the dish. Just sprinkle them in toward the end to keep their flavor fresh. This blog post covered how to make a delicious creamy tomato spinach shrimp pasta. We explored the ingredients needed and provided step-by-step instructions. I shared tips for perfecting the sauce and offered variations to suit your taste. Remember, you can customize this dish with different ingredients and spices. Don't hesitate to experiment! With the right techniques, you can impress your family at dinner. Enjoy your cooking adventure and savor every bite of this delightful meal!

Creamy Tomato Spinach Shrimp Pasta

Indulge in this creamy tomato spinach shrimp pasta that's sure to delight your taste buds! Made with fresh spinach, succulent shrimp, and a rich sauce, this easy recipe comes together in just 30 minutes. Perfect for a weeknight dinner or a special occasion, it's creamy, flavorful, and absolutely satisfying. Click through to explore the full recipe and elevate your pasta night to a whole new level!
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Ingredients
  

8 oz fettuccine or spaghetti

2 cups fresh spinach, roughly chopped

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

3 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the fettuccine or spaghetti and cook according to the package directions until al dente, usually around 8-10 minutes. Once done, drain the pasta in a colander and set aside, reserving about 1/2 cup of the pasta cooking water.

    Sauté the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the shrimp to the skillet, seasoning them with salt, pepper, and Italian seasoning. Cook the shrimp for about 2-3 minutes on each side until they are pink and opaque, visual signs of them being ready. Once cooked, transfer the shrimp to a plate and set aside.

      Make the Sauce: In the same skillet used for the shrimp, add the minced garlic and sauté for about 1 minute, just until fragrant—be careful not to burn it! Pour in the crushed tomatoes, stirring well to combine all the flavors. Bring the mixture to a simmer and let it cook for 5-7 minutes to deepen the flavors.

        Add Cream: Lower the heat to medium-low and gradually stir in the heavy cream and grated Parmesan cheese. Mix everything together until smooth and creamy. Taste the sauce, adjusting the seasoning with additional salt and pepper if needed.

          Combine Ingredients: Add the roughly chopped spinach and sautéed shrimp back into the sauce, stirring gently until the spinach wilts and reduces in size, melding into the sauce.

            Combine with Pasta: Add the drained pasta to the skillet, tossing it gently to ensure it is evenly coated with the luscious creamy tomato sauce. If the sauce appears too thick, add a splash of the reserved pasta water until you reach the desired consistency.

              Serve: Spoon the creamy shrimp pasta into serving bowls. For a lovely finish, garnish each bowl with fresh basil leaves, adding a vibrant pop of color and flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4