Tomato Spinach Shrimp Pasta


  • ▢1 pound medium shrimp (peeled & thawed, can remove tails)
  • ▢1 tablespoon olive oil
  • ▢2 tablespoons butter
  • ▢4 cloves garlic minced
  • ▢10 ounces grape tomatoes cut into halves
  • ▢1/4 cup chicken broth
  • ▢1 dash Italian seasoning
  • ▢2 cups (packed) fresh baby spinach
  • ▢Salt & pepper to taste
  • ▢8 ounces uncooked spaghetti


  • Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
  • Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the garlic once the pan is hot, and cook it for about 30 seconds.
  • Stir in the tomatoes, chicken broth, and Italian seasoning.
  • Cook the tomatoes, stirring occasionally, until they start to lose their shape (about 5 minutes).
  • Add the shrimp to the pan, followed by the spinach. Reduce the heat to medium. Let it cook for about 5 minutes, stirring it/turning the shrimp until they’re cooked through and the spinach has wilted.
  • Season with salt & pepper as needed. Toss with the drained spaghetti. If you want a little more liquid in the sauce, add a bit of the hot pasta water.
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