Fire Roasted Shrimp & Spinach Pasta

This was last nights dinner and I just had to share with you! It’s super simple, but so good! It could not be easier- it takes about 15 minutes to put together. I used a frozen bag of shrimp that were already peeled and deveined because I’m lazy. But that will save you a lot of time. Why is it that the most simple dishes are always the best? This is something I would absolutely make if I had guests over for dinner but also a perfect weeknight meal. I’m already looking forward to leftovers for lunch:)

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Here’s what you’ll need-

– 2 14oz cans hunts fire roasted diced tomatoes
– about 4 cloves of garlic
– 1lb frozen shrimp, thawed, peeled and deveined
– a couple of handfuls of fresh spinach, roughly chopped
– a couple of tablespoons of chopped fresh parsley
– 1lb rotini pasta
– 8oz fresh mozzarella

Start boiling the water for the pasta. In a large sauté pan, heat a few tablespoons of olive oil over high heat. Add the shrimp. Cook for a minute or so, then flip them and add in the garlic. Cook a couple of more minutes until shrimp are pink and cooked through. Add in the diced tomatoes and keep on high heat for a couple of minutes. Season with salt and pepper. Add in the spinach and parsley, stir, cover and reduce to a simmer. After you’ve cooked and drained the pasta, add it to the shrimp and remove from heat. Stir well. Serve with cut up fresh mozzarella.

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