Shrimp, Tomato, and Spinach Pasta
Italian Garlic Bread
Wine Recommendation
Kendall-Jackson Vintner's Reserve Sauvignon Blanc
Ingredients
- 2 (9-oz) pkg refrigerated fettuccine
- 2 lb peeled and deveined, medium-size raw shrimp
- 2 pints grape tomatoes
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- ½ tsp kosher salt
- ½ tsp pepper
- 1 (10-oz) pkg baby spinach
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, cook shrimp, tomatoes, and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes, stirring occasionally, or until shrimp begin to turn pink and tomatoes soften. Stir in lemon juice, salt, and pepper.
- Gradually stir in spinach until wilted. Toss with hot cooked pasta.
Side Dish Ingredients
- ¼ cup butter, softened
- 2 tsp minced garlic
- 1 tsp Italian seasoning
- 1 (16-oz) loaf French bread, cut in half lengthwise
Side Dish Instructions
- Preheat broiler.
- Combine butter, garlic, and Italian seasoning in a small bowl; spread over cut sides of bread. Broil bread just until toasted; cut into slices.
30 Minute Meals Meal Plan
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