Shrimp And Spinach Penne

shrimp and spinach penne
Shrimp and Spinach Penne

I find the best thing about pasta is being able to make such a wide variety of combinations. Not only are there about a thousand different pasta shapes and sizes, but an infinite number of ingredients to add. From the extremely simple cacio e pepe to the finicky carbonara to the Americanized Spaghetti and Meatballs, pasta is a dish that can suit anyone. Even nowadays there’s tons of gluten free options available for Celiac’s. This simple shrimp and spinach penne comprises three main ingredients, and they’re all in the title. Shrimp. Spinach. Penne.

When cooking seafood pasta’s I tend to lean more towards light or butter based sauces rather than cheese or tomato based ones. That being said, I did just post a Shrimp Alfredo a few days ago, so maybe I’m a bit of a hypocrite.

For this sauce I began in the skillet with some butter and minced garlic. As shrimp cooks extremely fast, I actually start boiling the water before even starting the sauce since it only takes a few minutes to whip this entire dish up.

I actually made this at my parents AirBnB in Lviv, Ukraine during the country’s independence day as none of us wanted to go out and brave the crowds. Instead we had an Italian themed meal inside which allowed me to experiment with a few different dishes. Shrimp Risotto, and a Rotini All’Arrabbiata.

Shrimp And Spinach Penne Ingredients

10 Shrimp; fresh or frozen. You can use any type of shrimp you want for this, I actually prefer just your standard shrimp, but have made this before with jumbo prawns and they definitely make the dish look much more fancy.

250 grams Penne Pasta. I just used straight from the box dry penne.

50 grams Spinach. You can use more of course, but 50 grams is quite a good amount seeing how light spinach is and how much it will wilt. Feel free to double it if you really want a lot of spinach though.

Cherry Tomatoes; quartered; to taste

3 tbsp Butter

2 cloves Garlic; minced

Parsley; chopped

Salt; to taste. And more for the boiling water for the pasta.

Shrimp And Spinach Penne Instructions

1. In a large pot begin boiling heavily salted water. Add the pasta when boiling and cook for around 7 minutes for al dente.

2. Take a saucepan and set it on medium heat. Add the butter and when melted add the shrimp. Do not overcrowd them, so use a large saucepan. Cook for around 2 minutes on the first side, then flip and move to step 3.

3. Add the garlic and the spinach and stir around being careful not to burn the garlic.

4. Add the parsley, quartered cherry tomatoes, and salt and stir it up. When the pasta is done boiling scoop 1 tablespoon of the water into the saucepan and stir. Drain the penne and add to the saucepan. Toss to coat everything.

Notes

If you want to add a little oomph to the dish, you can add some dry white wine and lemon juice about 15 seconds after adding the garlic. This is also a smart move if your pan is too hot and you want to cool it down quickly to prevent over cooking. I didn’t do it in this recipe, but I actually do it quite often and it’s always a good decision.

Shrimp Spinach Penne Pasta

Shrimp And Spinach Penne

A delightfully quick and easy pasta dish perfect for weeknights. This shrimp and spinach penne tossed in a light garlic butter sauce only takes about 10 minutes to make
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Course: Main Dish
Cuisine: Italian
Keyword: Shrimp Penne
Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 9 minutes
Servings: 2 people

Ingredients

  • 10 Shrimp fresh or frozen
  • 250 grams Penne Pasta
  • 50 grams Spinach fresh
  • Cherry Tomatoes to taste
  • 3 tbsp Butter
  • 2 cloves Garlic minced
  • Parsley chopped
  • Salt to taste

Instructions

  • In a large pot begin boiling heavily salted water. Add the pasta when boiling and cook for around 7 minutes for al dente.
  • Take a saucepan and set it on medium heat. Add the butter and when melted add the shrimp. Do not overcrowd them, so use a large saucepan. Cook for around 2 minutes on the first side, then flip and move to step 3.
  • Add the garlic and the spinach and stir around being careful not to burn the garlic.
  • Add the parsley, quartered cherry tomatoes, and salt and stir it up. When the pasta is done boiling scoop 1 tablespoon of the water into the saucepan and stir. Drain the penne and add to the saucepan. Toss to coat everything.

Notes

If you want to add a little oomph to the dish, you can add some dry white wine and lemon juice about 15 seconds after adding the garlic. This is also a smart move if your pan is too hot and you want to cool it down quickly to prevent over cooking. I didn't do it in this recipe, but I actually do it quite often and it's always a good decision.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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