Fresh Tomato Shrimp Pasta

Fresh Tomato Shrimp Pasta

137 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Lisa Nichols
Recipe by  Lisa Nichols

“Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
  2. In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
  3. Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.

Share It

Reviews (137)

Rate This Recipe
naples34102
90

naples34102

As an Italian, and a good Italian cook, I can tell you this is one, nice dish. So many people think that Italian food is heavy with cloying,sweet, red sauce - not so. This is a pasta dish as it should be-fresh, light, delicate and pretty. Grated Romano or Parmesan cheese is considered a real no-no in Italian pasta dishes made with seafood. Loved this!

MUFFIT
58

MUFFIT

Excellent flavor! Husband went back for seconds, and said it's a keeper. Tweaked the recipe a bit by adding equal amount of butter w/olive oil, 3 TBS. dry white wine with the tomatoes, doubled the spinach, and used part mozzarella and fresh shredded parmesan (as that was all I had on hand).

ROCKES
44

ROCKES

I used dried herbs, canned tomatoes (drained), and 8oz of frozen spinach (thawed & drained). I did not use food processor. I added sliced greek olives, chopped sun-dried tomatoes and subbed low-fat feta cheese for the mozzarella. Only needed half the amount of pasta (I used whole-wheat angel hair). Sprinkled with crushed red peppers. Heavenly! Quartered artichoke hearts might have been good too, maybe next time.

More Reviews

Similar Recipes

Fire Roasted Tomato and Feta Pasta with Shrimp
(147)

Fire Roasted Tomato and Feta Pasta with Shrimp

Tomato Basil Pasta
(120)

Tomato Basil Pasta

Brandied Shrimp with Pasta
(118)

Brandied Shrimp with Pasta

Pasta with Fresh Tomato Sauce
(101)

Pasta with Fresh Tomato Sauce

Fresh Mozzarella Pasta Salad
(44)

Fresh Mozzarella Pasta Salad

Alaskan Cod and Shrimp with Fresh Tomato
(31)

Alaskan Cod and Shrimp with Fresh Tomato

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 651 cal
  • 33%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 52.2 g
  • 17%
  • Protein
  • 43.8 g
  • 88%
  • Cholesterol
  • 266 mg
  • 89%
  • Sodium
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Brandied Shrimp with Pasta

>

next recipe:

Fresh Mozzarella Pasta Salad