Penne with Spinach, Shrimp, Tomatoes and Basil

Name: Penne with Spinach, Shrimp, Tomatoes and Basil
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 12 ounces penne pasta; Salt and pepper to taste; 2 tablespoons olive oil; 1 pound medium shrimp, peeled and deveined; 3 garlic cloves, minced; 5 large plum tomatoes, cut into thin wedges; 6 tablespoons fresh basil, chopped, divided; 3 tablespoons fresh lemon juice; 2 teaspoons grated lemon peel; 6 cups packed baby spinach leaves

Recipe GLPR2b931e38f680d7

Italian

Main Course

30 min

363 cal

Servings: 6

Stovetop

SNAP eligible

A light and vibrant Mediterranean pasta dish featuring tender shrimp, fresh spinach, ripe tomatoes, and aromatic basil. The shrimp are quickly sautéed with garlic and lemon, then tossed together with al dente penne and wilted spinach for a fresh, healthy main course that comes together in about 30 minutes.

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Ingredients

12 ounces penne pasta

Salt and pepper to taste

2 tablespoons olive oil

1 pound medium shrimp, peeled and deveined

3 garlic cloves, minced

5 large plum tomatoes, cut into thin wedges

6 tablespoons fresh basil, chopped, divided

3 tablespoons fresh lemon juice

2 teaspoons grated lemon peel

6 cups packed baby spinach leaves

Directions

Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until tender but still firm to the bite. Before draining, reserve 1 cup of the pasta cooking water in a small bowl. Drain the pasta in a colander and return it to the hot pot. Cover to keep warm while you prepare the remaining ingredients.
While the pasta cooks, heat the olive oil in a large nonstick skillet over medium-high heat. Pat the shrimp dry with paper towels and season with salt and pepper. Once the oil is shimmering, add the shrimp and minced garlic to the skillet and sauté for about 2 minutes, stirring occasionally, until the shrimp begin to turn pink.
Add the tomato wedges, 4 tablespoons of the fresh basil, lemon juice, and lemon peel to the skillet. Continue cooking for approximately 3 minutes more, stirring gently, until the shrimp are fully cooked through and opaque (internal temperature should reach 145°F). Do not overcook or the shrimp will become tough.
Add the spinach leaves to the hot pasta in the pot and toss together until the spinach is completely wilted, about 1-2 minutes. Pour the warm shrimp and tomato mixture over the pasta and spinach, and toss everything together to combine evenly.
Add enough of the reserved pasta cooking water a little at a time to moisten the pasta and create a light sauce that coats the noodles. Taste and adjust seasoning with additional salt and pepper as needed. Transfer the pasta to a serving bowl and garnish with the remaining 2 tablespoons of fresh basil. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward weeknight pasta that plays to Charlotte's coastal access—fresh shrimp is reliable at Publix, Harris Teeter, and Food Lion, and every other ingredient (penne, garlic, canned or fresh plum tomatoes, spinach, basil, lemon) is standard stock at any major chain. The stated 30 minutes is honest for the actual cooking, though you should budget 5 extra minutes for prepping shrimp and mincing garlic; at six servings it's efficient enough for a family. Cost per serving runs about $2.50–$3.00 driven entirely by the shrimp, which keeps this from being truly cheap, but the tomatoes, pasta, and spinach bulk it out affordably. The dish reheats unevenly (the shrimp toughens slightly, the basil fades), so it's best eaten fresh the same night, which is its one real limitation for a busy household.