Shrimp Pasta
Garlic-butter shrimp served over spaghetti in a creamy tomato sauce, finished with parmesan and fresh spinach.
Servings: 2
Ingredients:
For the Shrimp
- 1 lb shrimp, peeled and deveined
- Salt, black pepper, and paprika
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper, optional
- 1 tbsp butter
- 1/2 lemon, juiced
For the Pasta
- 8 oz spaghetti, about half of a standard packet
- 2 tbsp tomato sauce
- ½ cup heavy cream
- ½ cup shredded parmesan, or mozzarella
- 1 tsp dried basil
- ¼ cup reserved pasta water
- Salt, black pepper
- 1 handful fresh spinach
Method:
Start CookingCook the Pasta
- Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente.
- Reserve ¼ cup pasta cooking water before draining.
Cook the Shrimp
- Pat shrimp dry and season with salt, black pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and crushed red pepper (if using). Sauté about 30 seconds until fragrant.
- Add shrimp in a single layer. Cook about 2 minutes per side, until pink, opaque, and lightly golden.
- Reduce heat to medium. Add butter and lemon juice, tossing gently to coat the shrimp.
- Transfer shrimp to a plate. Leave the flavorful garlic butter in the pan.
Make the Sauce + Finish
- To the same skillet, add tomato sauce and cook 1 minute.
- Stir in heavy cream and basil. Simmer gently for 2–3 minutes.
- Lower heat and add parmesan. Stir until melted and smooth. Adjust salt and pepper.
- Add drained pasta and reserved pasta water. Toss to coat.
- Add spinach and stir until just softened.
- Divide pasta between plates. Top with shrimp and spoon any remaining sauce over the top.
- Serve warm with fresh parsley and extra parmesan on top. Bon appétit.
Notes:
From the kitchen
- You can use any pasta you love here – spaghetti, penne, or rigatoni all work beautifully.
- Cook pasta according to package directions, then reserve a little pasta water before draining. It helps loosen the sauce and coat the pasta.
- Shrimp cook quickly, so remove them as soon as they turn pink and opaque. They’ll warm through again at the end without overcooking.
- If your kitchen runs cool, you can loosely tent the shrimp with foil while you finish the sauce. Avoid sealing them tightly, as trapped steam can make them rubbery.
- Add mushrooms or cherry tomatoes for extra depth.
- Stir in a spoonful of mascarpone for a richer sauce.
- Add your favorite hot sauce for heat.
- Swap spinach for arugula or kale.
- Serve warm with extra parmesan and fresh parsley on top.
- Pair with a simple green salad.
- Perfect for an easy weeknight dinner that still feels a little special.
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Nutrition:
Calories: 1008 kcal | Carbohydrates: 91 g | Protein: 63 g | Fat: 44 g | Saturated Fat: 20 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 18 g | Trans Fat: 0.2 g | Cholesterol: 447 mg | Sodium: 419 mg | Potassium: 1027 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 1273 IU | Vitamin C: 17 mg | Calcium: 237 mg | Iron: 4 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Creamy tomato shrimp pasta
WHY WE LOVE IT
This dish feels special enough for guests but easy enough for busy weeknights. It’s endlessly flexible. Swap pasta shapes, add spinach or sun-dried tomatoes, or adjust the creaminess to your taste.
A LITTLE STORY
Tomato-based pasta sauces became popular in Italy after tomatoes arrived from the Americas in the late 1700s. Over time, creamy variations evolved, blending richness with bright tomato flavor.
DID YOU KNOW?
Shrimp cook in just a few minutes, making them one of the fastest and most flavorful proteins for weeknight dinners.
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