Tomato Spinach Shrimp Pasta

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian Seasoning

  McCormick

  1 tsp or 1g

• Tomatoes

  Red, ripe, raw, year round average

  4 plum tomato or 248g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Spinach

  Raw

  6 cup or 180g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions; reserve about 1/2 cup pasta cooking water, then drain.
2. Meanwhile, pat the shrimp dry. Heat half of the olive oil in a large skillet over medium heat. Add the shrimp, crushed red pepper, paprika, Italian seasoning, a pinch of salt, and a few grinds of black pepper; cook until opaque and just cooked through, about 2–3 minutes per side. Transfer shrimp to a plate.
3. In the same skillet, add three-quarters of the remaining olive oil, the tomatoes, and garlic; cook over medium heat until the tomatoes begin to release juices, 1–2 minutes. Add the spinach and basil; cook, tossing, until the spinach just wilts, 2–3 minutes. Season to taste with salt and pepper.
4. Add the drained pasta and the shrimp to the skillet and toss to combine, loosening with a splash of reserved pasta water if needed so the sauce coats the pasta.
5. Drizzle the remaining olive oil over the pasta just before serving and adjust seasoning as needed. Serve immediately.