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Shrimp Pasta with Garlic Cream Sauce, Tomatoes, and Spinach Recipe

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3.9 from 6 reviews

A delicious shrimp pasta recipe featuring succulent shrimp seasoned with blackening spice, cooked to perfection and tossed in a rich garlic cream sauce with fresh grape tomatoes and baby spinach. This meal comes together in just 30 minutes, making it perfect for a flavorful, easy weeknight dinner.

Ingredients

Shrimp and Seasoning

  • 1 lb. shrimp, peeled, tail on if desired, deveined
  • 1 Tbsp. blackening spice
  • 2 Tbsp. olive oil

Pasta

  • 8 oz. cavatelli pasta or medium-sized pasta like penne

Garlic Cream Sauce

  • 4 Tbsp. butter
  • 3 large cloves garlic, minced
  • 1 Tbsp. all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 pint grape tomatoes, halved
  • 1/3 cup Parmesan cheese, plus extra for serving
  • 1 tsp. Italian seasoning
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

Greens

  • 3 cups baby spinach leaves, packed and stems trimmed

Instructions

  1. Season and Cook the Shrimp: In a large bowl, toss the shrimp with the blackening spice until they are well coated. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and cook for about 3 minutes, flipping halfway through, until the shrimp are opaque and cooked through. Remove the shrimp from the skillet and set aside.
  2. Cook the Pasta: While cooking the shrimp, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain and set aside.
  3. Prepare the Garlic Cream Sauce: In the same skillet used for the shrimp, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, stirring constantly to prevent burning. Whisk in the flour and cook for an additional minute to form a roux. Gradually whisk in the chicken broth, stirring until smooth. Add the heavy cream and halved grape tomatoes, continuing to whisk until the sauce thickens slightly.
  4. Season the Sauce: Stir in the Parmesan cheese, Italian seasoning, kosher salt, and freshly ground black pepper. Whisk gently until all ingredients are well combined. Remove the skillet from heat to prevent overcooking.
  5. Combine Shrimp, Pasta, and Spinach: Add the cooked shrimp, drained pasta, and baby spinach leaves to the skillet with the sauce. Toss gently until the spinach wilts and everything is evenly coated with the creamy sauce.
  6. Serve: Serve immediately, garnished with extra Parmesan cheese if desired for an extra savory touch.

Notes

  • You can substitute cavatelli with other medium-sized pasta like penne or rigatoni.
  • If you prefer less spice, reduce the amount of blackening spice or substitute it with paprika for a milder flavor.
  • For a lighter version, substitute heavy cream with half-and-half or a lactose-free cream alternative.
  • Make sure not to overcook the shrimp to keep them tender and juicy.
  • This dish pairs well with a crisp green salad or crusty bread to soak up the creamy sauce.

Find it online: https://bitezly.com/shrimp-pasta-with-garlic-cream-sauce-tomatoes-and-spinach-recipe/