Shrimp & Spinach Pasta in Tomato Garlic Butter Sauce

Shrimp & Spinach Pasta in Tomato Garlic Butter Sauce

J and I ended up taking afternoon naps today so when we both were awake and realized we were starving it was already 8 o'clock! We needed something quick to thaw and throw together so I went to my two go-to items in these situations: shrimp & Italian food. Shrimp thaws crazy fast and who doesn't love Italian?! So after reading this recipe I threw together my modified version to suite our tastes.

I'm trying to take some in process photos but my kitchen, like most spoonies, isn't spotless and in general no very pretty. When/if I have more time and energy I will take some higher production photos but I like giving you real ones too. What would you guys prefer? 

Shrimp cooking in butter garlic and oil

Look at those delicious shrimp cooking! And all that glorious garlic. J and I are crazy for it so most of my recipes will be heavy on it. But you can certainly scale it back if you aren't as in love with garlic as we are.

When it comes to gluten free pasta, I've tried a ton of stuff. Tinkyada is the best I have ever tried. Their noodles hold up as good as wheat noodles when doing bakes, they taste great, and I've been able to find them in almost every grocery store I've been to. That's the holy trinity of gluten free right there. Quality, Tasty and Accessible. You can use whatever kind of pasta you like, but for my GF spoonies, this is the one! 

Shrimp & Spinach Pasta in Tomato Garlic Butter Sauce

Lown Energy Friendly Recipe
 

Ingredients

  • 1 lb shrimp (I used 16-20 count and they were too big)
  • 1/2 lb Tinkyada Spaghetti Brown Rice pasta
  • 1 (14.5oz) can Italian stewed tomatoes
  • 1 cup spinach
  • 1 tsp lemon juice
  • 1 1/2 tsp rice wine vinegar
  • 2 tablespoon butter, divided
  • 5 garlic cloves
  • Salt & Pepper to taste
  • Parmesan for serving

Directions

  1. Cook pasta according to package instructions & mince garlic.
     
  2. Heat large sauce pan over medium high heat.
     
  3. Add 1 tablespoon butter, once melted add garlic.
     
  4. Cook garlic until fragrant, about 1 minute.
     
  5. Add shrimp to pan. Cook until pink on each side. Once pink remove from pan onto plate. We're cooking for color here, the shrimp will finish cooking when we add them back later.
     
  6. Add stewed tomatoes with liquid, lemon juice, rice wine vinegar, and remaining butter to pan. Simmer to let flavors combine for 2-3 minutes.
     
  7. When pasta is ready, strain and reserve about a cup of pasta water. Do not rinse!
     
  8. Add pasta, shrimp, and spinach to the pan. Mix well and if needed add some pasta water to loosen up sauce, making sure that all the noodles are coated. Continue to cook until shrimp is warmed through and spinach is wilted. 

Accessible Tips

  • Use a garlic press. You can use it with the skin on so it makes thing super easy.
  • If you don't have a press smashing garlic cloves with the flat side of a knife make it easier to peel them and you're half way ti mincing them. 
  • I used cooked shrimp here so I didn't have to worry about it cooking totally through. This just makes things bit easier since you only have to worry about warming them through in the end. Add parmesan and enjoy!
Shrimp Pasta plated pretty

This is so easy and so tasty! I hope you enjoy it! I'd love to hear your thoughts on process photos and high end photography for the blog. I like using more real photos because your home cooking will never look like styled food in a magazine unless you fiddle with it ridiculously and honestly waste food. Tell me your thoughts in the comments.

♡ Squishes & Love

-Alyssa

 

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