Shrimp, Tomato & Spinach Pasta
Published Aug 16, 2020
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This elegant yet simple pasta recipe is low in ingredients and high in flavor. The shrimp are marinated in white wine and then pan fried until golden, creating a lovely crispiness to this dish.
Shrimp, Tomato & Spinach Pasta
Ingredients
- 1 pound (454 g) large shrimp, peeled and deveined
- 1 cup (236 mL) white wine (preferably Riesling)
- 2 cups (200 g) gluten-free corn pasta (preferably anelloni, rigatoni or penne)
- 4 tablespoons (60 mL) olive oil
- ½ teaspoon (3 g) kosher or fine sea salt
- ½ teaspoon (1.1 g) freshly ground black pepper
- 1 teaspoon (2.3 g) sweet paprika
- ⅓ teaspoon (1 g) chili powder
- 3 cloves garlic, , minced
- ¾ pound (340 g) cherry tomatoes
- 3 cups (90 g) fresh baby spinach
Instructions
- Thoroughly wash the shrimp and place in a deep bowl. Add wine, cover, and set aside for 30 minutes. Drain in a colander and pat dry with paper towels.
- Boil the pasta according to package instructions, drain, and set aside.
- Meanwhile, heat the olive oil in a large, deep pan over medium heat. Add shrimp and fry for 3-4 minutes, until slightly golden. Season with salt, black pepper, sweet paprika, and chili powder. Lower the heat, add garlic, and cook for 1 minute. Add cherry tomatoes and cook for another minute. Add baby spinach and cook for 30 seconds. Add pasta to the pan, mix all the ingredients together, and remove from the heat.
- Divide between two serving bowls and serve.
Nutrition
Calories: 625kcalCarbohydrates: 14gProtein: 50gFat: 32gSaturated Fat: 4gCholesterol: 572mgSodium: 2411mgPotassium: 929mgFiber: 3gSugar: 6gVitamin A: 5643IUVitamin C: 62mgCalcium: 411mgIron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made this recipe as the first meal in the apartment I had just moved into! The friend who helped me doesn’t need GF food, but is always just as impressed as I am with Simply Gluten Free.
This was easy, fast, and delicious. I can’t ask for more!
Thank you Wendy!