Fresh Tomato Shrimp Pasta128 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.” - by Lisa Nichols
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
- 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.
- 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.
Amount Per Serving (4 total)
- 651 cal
- 28.5 g
- 52.2 g
Based on a 2,000 calorie diet
Reviews (128)Rate This Recipe
"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..." See more 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!"
"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 sp..." See moreinach, and used part mozzarella and fresh shredded parmesan (as that was all I had on hand)."
"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 fe..." See moreta 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."
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