Ingredients

The following ingredients have 4 Servings
  • 8 ounces whole wheat penne pasta
  • 4 tablespoons unsalted butter, divided
  • 5 cloves garlic, minced
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 pound medium shrimp, (peeled and deveined)
  • salt and fresh ground pepper, to taste
  • 1 cup halved cherry tomatoes
  • 8 ounces fresh baby spinach
  • 1/4 cup fresh chopped basil
  • red pepper flakes, (for garnish (optional))
  • grated parmesan, (for garnish (optional))

Instruction

  • Cook pasta according to the instructions on the package; drain.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. 
  • Add garlic, parsley and oregano; cook, stirring frequently, for 1 minute, or until fragrant.
  • Season shrimp with salt and pepper; add to the skillet and cook for 4 minutes, or until pink; remove shrimp from skillet and set aside. Cover to keep them warm.
  • Melt remaining butter in the skillet; add tomatoes, spinach, and basil, and cook for 3 to 4 minutes, or until spinach is wilted and tomatoes begin to release their juices.
  • Add prepared pasta to the skillet with the tomatoes and spinach. 
  • Add shrimp to the skillet; stir until everything is well combined.
  • Remove from heat; garnish with red pepper flakes and grated parmesan.
  • Serve.