Shrimp Tomato Spinach Pasta in Garlic Butter Sauce

• portionen: 4 servings
• aktive zeit: 20 minutes
• gesamtzeit: 50 minutes

Zutaten

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

1/4 lemon

1/4 teaspoon salt

1/2 teaspoon crushed red pepper (or more)

1/4 teaspoon paprika

10 oz fettuccine pasta

1/2 cup Parmesan cheese (grated, for serving)

Anweisungen

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 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.

In the meantime cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.

Add cooked pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter.

Add freshly squeezed lemon juice. Depending on the juiciness of your lemon, it could be 1/4 of a small lemon or 1/2 lemon. Don't add too much lemon juice.

Season with salt and more crushed red pepper. Warm up on medium heat until the shrimp is cooked through, and all ingredients are heated through.

To serve, top with grated Parmesan cheese.

Nährwertangaben

• Kalorien: 594 kcal
• Gesamtfett: 21 g
• Gesättigtes Fett: 10 g
• Cholesterin: 324 mg
• Natrium: 1349 mg
• Gesamtkohlenhydrate: 61 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 6 g
• Eiweiß: 38 g