Tomato Spinach Shrimp Pasta

 

Here's a delicious recipe for Tomato Spinach Shrimp Pasta:

Ingredients:

• 8 oz (225g) pasta (linguine, spaghetti, or your preferred type)
• 1 tablespoon olive oil
• 1 lb (450g) shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 can (14.5 oz) diced tomatoes, drained
• 2 cups fresh spinach leaves, roughly chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

2. Prepare the Shrimp:

• In a large skillet, heat the olive oil over medium-high heat. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.

3. Sauté the Garlic and Red Pepper Flakes:

• In the same skillet, add a little more olive oil if needed. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

4. Add Tomatoes and Spinach:

• Add the diced tomatoes to the skillet, stirring to combine with the garlic. Cook for 2-3 minutes until the tomatoes start to soften.
• Add the chopped spinach to the skillet and cook for an additional 1-2 minutes until wilted.

5. Combine Pasta and Shrimp:

• Return the cooked shrimp to the skillet with the tomato-spinach mixture. Stir to combine and heat through.

6. Combine Pasta and Sauce:

• Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce. If the sauce seems too dry, you can add some of the reserved pasta water to loosen it up.

7. Season and Serve:

• Season the pasta with salt and pepper to taste. Sprinkle grated Parmesan cheese over the top and toss to combine.
• Garnish with fresh basil leaves if desired.
• Serve hot, and enjoy your Tomato Spinach Shrimp Pasta!

Feel free to adjust the ingredients and seasonings according to your taste preferences. This recipe serves about 4 people, but you can easily scale it up or down as needed. Enjoy your meal!

Pesto Shrimp Fettuccine in Mushroom Garlic Sauce

 

Here's a delicious recipe for Pesto Shrimp Fettuccine in Mushroom Garlic Sauce:

Ingredients:

For the Pesto:

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• Salt and pepper to taste

For the Mushroom Garlic Sauce:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• 8 ounces fettuccine pasta
• 2 cups sliced mushrooms (button or cremini)
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Red pepper flakes (optional, for extra heat)

Instructions:

1. Prepare the Pesto:

• In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic cloves, salt, and pepper.
• Pulse the ingredients while slowly pouring in the olive oil until the mixture is smooth. Set aside.

2. Cook the Fettuccine:

• Bring a large pot of salted water to a boil.
• Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving some pasta water.

3. Cook the Shrimp:

• In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
• Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.

4. Prepare the Mushroom Garlic Sauce:

• In the same skillet, add the remaining butter and olive oil.
• Add the sliced mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes.
• Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
• Pour in the heavy cream and grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
• Season the sauce with salt, pepper, and red pepper flakes if desired.

5. Combine Everything:

• Add the cooked fettuccine to the skillet with the mushroom garlic sauce. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, you can add some reserved pasta water to thin it out.
• Stir in the pesto until well combined.
• Gently fold in the cooked shrimp.

6. Serve:

• Divide the Pesto Shrimp Fettuccine into serving plates.
• Garnish with chopped fresh parsley and additional Parmesan cheese if desired.
• Serve hot and enjoy your delicious meal!

This Pesto Shrimp Fettuccine in Mushroom Garlic Sauce is sure to impress with its flavorful combination of ingredients!