Warm and heavy, drenched in rich sauce, pasta dishes can often feel like comfort food, perfect for winter nights and cool evenings. With the right mix of fresh ingredients, however, you can have the perfect compromise. This fresh tomato, spinach, and shrimp linguine is the ideal balance of light and delicious. Fresh ingredients cooked in a light sauce of vegetable broth and parmesan make this pasta dish feel fresh and summery, but as a quick and easy meal it is also great for busy nights year-round.
The fresh, summery ingredients are what really make this dish shine.
I’m a pretty avid proponent of including shrimp anywhere possible. It’s delicious and easy to make, and it happens to be one of the lowest calorie protein options out there. Baby shrimp is kind of the main event in this recipe, but as a side note, I recommend tossing it into more recipes wherever possible. Pastas, salads, avocado toast, whatever. Anytime you’re looking to add protein without breaking the caloric bank, shrimp is the way to go.
In this recipe, fresh baby shrimp adds fun, summery flavor and flair to this light and fit pasta dish. Meanwhile, halved grape tomatoes and baby spinach keep this dish fresh and veggie packed. Finally, this recipe wouldn’t be complete without plenty of fresh chopped basil. So rich and fragrant, basil really makes a recipe, and the smell and flavor of fresh basil in this dish will make it feel like summer, no matter what time of year you make it.
A Quick and Easy Go-To Dinner
Yeah yeah, fresh ingredients are great and all, but sometimes you’re really just looking to get dinner on the table with as little fuss as possible. Some nights, it may seem easier to reach for a frozen meal or a jar of spaghetti sauce. But the truth is, with the right recipe, you don’t have to sacrifice quality for ease.
This fresh tomato, spinach, and shrimp linguine is a super simple recipe that still uses top notch ingredients. And even with fresh ingredients, this delicious meal is still ready in just 30 minutes.
Like many pasta dishes, this one is quick and easy to make, perfect for busy weeknights. However, unlike your go-to spaghetti, this shrimp linguine is easy to throw together even without resorting to anything jarred or canned. Ready in 30 minutes, made with fresh ingredients, and under 350 calories per serving, this fresh tomato, spinach, and shrimp linguine has everything you want in a pasta dish.
Yield: 4 servings | Serving Size: 1 cup | Calories: 323 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Carbohydrates: 46 g | Fiber: 3 g | Sugar: 3 g | Protein: 19 g | Cholesterol: 76 mg | Sodium: 468 mg | SmartPoints (Freestyle): 8 |
- 1 tablespoon olive oil
- 8 ounces baby shrimp, peeled and deveined
- 1 cup grape tomatoes, cut in half
- 2 cloves garlic, minced
- 2 cups baby spinach
- 1/2 cup fresh basil, chopped
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 8 ounces whole wheat linguine pasta, cooked
- 1/4 cup low sodium vegetable broth
- 1/4 cup grated parmesan cheese
- In a large skillet, heat the olive oil on medium heat. Once hot, add the shrimp, tomatoes and garlic, cook for about 5 minutes or until the shrimp are pink and cooked through. Add the spinach and basil, season with salt and pepper. Cook until the spinach just begins to wilt and stir in the linguine and vegetable broth. Bring to a simmer for 5 minutes. Stir in the parmesan and serve.
You might also like our Zuccini Pasta with Shrimp and Tomatoes.