Spinach, Tomato & Shrimp in Garlic Butter Sauce

It’s been quiet around here and we’ve really enjoyed getting a chance to relax. This week is Thanksgiving and I’m so thankful to have a few days to recharge and get ready for a busy holiday season. We have some fun activities coming up and planning to take full advantage of all the amazing events that our community holds from Santa to train rides and everything in between.

I bought a pack of gorgeous heirloom tomatoes at Costco recently and knew I had to make something with them! When I was working on my weekly menu, I came across this recipe on Pinterest. It looked amazing and would be a perfect way to highlight those tomatoes. It’s a quick and easy meal to make for busy weeknights too!

1 lb uncooked shrimp, shelled and deveined
pint of grape heirloom tomatoes, halved
16 oz package baby spinach
3-4 Tbsp butter
5 garlic cloves, minced
1 Tbsp paprika
1 Tbsp olive oil
1/4 small lemon
10 oz fettuccine or thin pasta
1/2 cup Parmesan cheese, grated
fresh ground pepper
salt

In a large skillet, heat 1 tablespoon of butter and olive oil over medium-high heat. Add the shrimp and half of the minced garlic. Season with the paprika and salt and saute for 1 minute or until the cooked side of shrimp is pink. Flip the shrimp over and cook for an additional minute or two. Transfer the shrimp to a plate. Add in another tablespoon of oil if needed and saute the spinach, tomatoes and remaining garlic until cooked. Remove from heat and add in the shrimp.

While the shrimp is cooking, start cooking your pasta according to the package. When the pasta is cooked to your likeness, add it directly to the skillet with the cooked shrimp. Place an additional 1 to 2 tablespoons of butter on top and a squeeze the lemon over the pasta. Add a little pasta water if you need to thin out the sauce. Place the skillet back on the stove to make sure the shrimp are fully cooked and the entire dish is heated through.

Source: Julia’s Album