Ingredients
Method
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to package instructions until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Sauté the Shrimp:
- In a large skillet, heat olive oil over medium heat.
- Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes on each side until they turn pink and opaque.
- Remove the shrimp from the skillet and set aside.
Prepare the Tomato and Spinach Mixture:
- In the same skillet, add a bit more olive oil if needed.
- Add the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften.
- Pour in the chicken broth and bring to a simmer, allowing the flavors to meld.
- Add the fresh spinach and cook until wilted, stirring occasionally.
Combine Everything:
- Return the cooked shrimp to the skillet.
- Add the drained pasta to the skillet, tossing to combine all ingredients.
- If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is reached.
- Adjust seasoning with additional salt and black pepper to taste.
Serve:
- Divide the pasta among serving plates.
- Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves if desired.
- Serve immediately and enjoy this Mediterranean-inspired dish.
Notes
- For a richer sauce, add a splash of cream or a pat of butter.
- For extra protein, toss in grilled chicken or scallops.
- Storage: Keep leftovers in an airtight container for up to 3 days, and reheat gently with a splash of water.
- Best served with: Crusty garlic bread, roasted vegetables, or a side salad.