This post is sponsored by Mezzetta #Mezzetta #Mezzettamakesitbetta. All thoughts and opinions are mine.
Yay! Spring has sprung! The kids are finally on spring break, with them being on remote learning, it also gives me a sense of relief. I am also on spring break too! Unfortunately, travelling around this time is not as easy as it was. So we just opted to stay home and do something creative for the day or maybe a short road trip. Something that would keep us busy and occupy our time. In this school break, I don’t really like to spend a lot of my time or my whole day in the kitchen but I still want a home cooked meal. So in times like this, easy and quick dinner is the way to go, especially on weeknights. I have to be efficient with my time to be more productive and also do some self-care. So today, I’m sharing with you a family favorite healthy recipe – Tomato Shrimp Pasta.
Now, let’s get to it!
For this recipe, I primarily used Mezzetta’s Sun-Ripened Dried Tomatoes and Mezzetta’s Pitted Greek Kalamata Olives to give that extra savory flavor. I swear, it’s so good!
Jump to Recipe
Preparation:
It’s essential to use fresh ingredients for a very flavorful recipe.
Time to Cook!
Tomato Spinach Shrimp Recipe
This recipe can be done under 30 minutes. It is easy to make, healthy and so delicious!
Ingredients
- 1 lb. medium or large shrimp thawed and peeled
- 6 cloves garlic minced
- 2/3 cup red onions finely chopped
- 10 ounces grape tomatoes cut in halves
- 2 tbsp olive oil
- 1/4 cup Mezzetta kalamata olives cut in halves
- 1/4 cup Mezzetta sun-ripened dried tomatoes cut in pieces1
- 1/4 cup Chicken broth
- 2 cups fresh baby spinach
- 1 dash Italian seasoning
- salt and pepper to taste
- 8 ounces uncooked linguine pasta
- 1 tbsp fresh basil chopped ( for garnish, optional )
- 1/4 cup freshly grated parmesan cheese for garnish, optional
Instructions
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Boil the uncooked linguine pasta. Cook it al dente, refer to package directions. Drain and set aside 1/2 cup pasta water just incase you want a little more liquid in the sauce.
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In the meantime, add the oil to a skillet over medium-high heat. Add the onions and then garlic, then followed by Mezzetta sun-dried tomatoes. Saute for about 30 seconds. Be careful not to burn the garlic.
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Stir in fresh grape tomatoes, Mezzetta kalamata pitted olives, chicken broth, and a dash of Italian seasoning.
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Let the tomatoes cook through and stirring it occasionally. Let it cook for about 7 minutes.
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Add the shrimp to the pan. Then add the spinach. Let it cook for 5 minutes. Make sure the shrimp is cook through and the spinach has wilted.
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Season with salt and pepper. Then toss with the drained linquine. Optional: add the set aside warm pasta water if you want more liquid in the sauce.
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Garnish with chopped fresh basil and freshly grated parmesan cheese.
Tips:
- After you drained the pasta, I suggest saving 1/2 cup pasta water just in case you want more liquid in the sauce. It’s optional and depends on your preference.
2. When cooking the fresh tomatoes, make sure it loses their shape. So the juices comes out thus gives it a more flavorful taste.
3. Gently mix the spinach and the pasta together.
Tadah! All done. Doesn’t it look so good? I added fresh basil and grated parmesan cheese as garnish. It’s optional.
There you go! That’s our weeknight dinner. I always make this recipe. It’s my go-to, especially on super busy days. You can order Mezzetta products on their website.
Thank you so much for reading!
