Spicy shrimp tomato spinach pasta- An Easy 30 minute weeknight spaghetti dinner that delivers a huge punch of flavor with no cream and just a handful of ingredients
if you find spaghetti fettuccine with creamy sauce too heavy for your liking , then this is a great alternative. It’s elegant, great for a weeknight meal, and good enough for a celebratory meal with family and friends.
Sometimes, am amazed at the amount of pasta I have in the pantry- when they go on sale I stock up.
Silly me, am afraid am going to run out, or don’t want to have to make a last minute run to the store, when there is a spontaneous decision to cook it.
I wasn’t too crazy about spaghetti until my mini chef was born. Seriously, I have yet to come across a kid that does not like spaghetti and meats balls.
When am cooking for a bunch of kids, it’s a no brainer- everyone is silent, when they are served until their plates are cleaned.
Thank God for the little blessings. If you are have little ones you know what am talking about…..
This one right here, is not his cup of tea- he doesn’t like shrimp. He loads up on this Spicy shrimp tomato spinach pasta and pushes the shrimp aside. Not complaining at all-more shrimp for moi.
This meal can be made in 30 minutes, start with the spaghetti first while it is cooking, cut up onions, bell pepper and tomatoes. Then proceed with the cooking.
The spinach doesn’t really cook – per say, it just gets wilted from the heat of the warm spaghetti.
Be careful when cooking your shrimp – investing a lot of money on shrimp only to have it turn out rubbery is one of those things that can seriously be depressing. Enjoy
- ½ pound spaghetti
- 2 Tablespoon Olive oil or Canola Oil
- 2 Tablespoon unsalted butter
- ½ medium onion diced
- 2 medium tomatoes diced
- ½ large bell pepper chopped
- 2 teaspoons thyme
- 1 teaspoon smoked paprika
- 1 Tablespoon minced fresh garlic
- ½ teaspoon red pepper flakes or cayenne pepper (optional)
- 1-pound jumbo shrimp (peeled and deveined)
- ½ to 1 juice of one whole fresh lemon
- ½ cup chicken broth or more (replace with ¼ cup spaghetti water and ¼ cup water with ½ teaspoon chicken bouillon)
- 4-6 cups fresh leaf spinach
- Salt and pepper to taste
- Start by boiling spaghetti in a large pot, according to box instructions. Drain and set aside.
- While the spaghetti is boiling chop onions, tomato and bell pepper, if using whole garlic then mince
- Lightly season the shrimp with creole spice. Heat oil over medium heat in a heavy bottomed Dutch/ or skillet
- Add, about 1-2 Tablespoons of oil, followed by shrimp, sauté for about 3-5 minutes or until the shrimp is bright red and begins to curl.
- Remove shrimp from skillet and transfer to a plate
- Add about 1-2 Tablespoons of butter to the pan. Followed by onions, garlic, tomatoes, thyme, bell pepper, paprika and pepper flakes.
- Let it simmer for about for 3-4 minutes, stirring occasionally to prevent any burns.
- Pour in chicken stock, and lemon juice. Stir until combined. Cook for about a minute, and then season with salt and pepper.
- Add drained spaghetti and spinach to the skillet, mix to fully combine all ingredients. Adjust seasoning to taste with salt and pepper
- Turn off heat and let it soak up some of the sauce. Serve warm and garnish with lemon wedge.