This Shrimp Pasta recipe definitely falls in the comfort food category. It reminds me of summer but is just as good in the winter. Surely a plate of this pasta would brighten a gloomy winter day.
Of course, you can substitute the frozen vegetable for fresh. I used frozen for the recipe because it cuts down on prep time. If you like heat, a pinch of red pepper flake when you add the tomatoes will make you very happy.
Fettuccini, Linguini or Angel Hair can also be used in place of Spaghetti. While the recipe uses salt and pepper to season the shrimp, I use my Blackened Seasoning and you can get the recipe below.
Products to help cook your Shrimp Pasta Recipe
- 12 oz Shrimp Size 26/30 peeled and deveined
- 1 cup Frozen Pepper Mix
- 1 cup Grape Tomatoes Cut in half
- 4 oz Spaghetti 2 servings
- 1/2 cup Frozen Spinach
- 1/2 Lemon
- 1 1/2 cup White Wine I use Chardonnay
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 4 cloves garlic Chopped
- Salt To taste
- Pepper To taste
- Grated Parmesan
- 2 tbsp olive oil To drizzle on pasta after plated.
- Prep all veggies as shown in the photo. You can make the pasta ahead of time and store in a ziplock.
- Heat frying pan to med-high. Season shrimp with salt and pepper. Add enough olive oil to pan to coat. Cook shrimp until done, about two minutes per side and set aside in a covered bowl.
- Add wine and garlic to the pan and bring to a simmer while scraping the leftover shrimp bits from the bottom of the pan. Reduce wine by half.
- Add pepper mix, basil and oregano to the pan and return to a simmer.
- Add tomatoes to the pan and return to a simmer.
- Add shrimp and spinach to pan and return to a simmer.
- Add pasta to pan and season with salt and pepper. Toss until pasta is heated through. Divide in half and plate. Drizzle with olive oil and parmesan and enjoy.