"Shrimp, spinach, and tomato tangled up with al dente fettuccine in a garlic butter sauce. A quick weeknight dinner that looks gourmet!"
I’ve gotta to be honest with you:
I feel like I can barely see straight right now.
Actually, I’m amazed that I can type this at all, because these past few weeks have left me feeling so mentally drained that I think there must surely be nothing but a puddle of mush between my ears where my brain used to be.
Why would this be, you ask?
Well, let me put it this way: if I succeeded, then you should be looking at a brand spanking new site design for Homemade Hooplah. A design that I made completely from scratch, all on my own, optimized for mobile and all the fancy trends that are currently taking the internet by storm. A new layout also means that somewhere, in a galaxy far far away, I am enjoying a well-deserved margarita and patting myself on the back hardcore.
But this also means that if you’re not looking at a new design, and the familiar face that Homemade Hooplah has worn for the past 8 months is still hanging around (for the newcomers: if you see a lot of blue/green, then it’s old), it means I failed at meeting my own deadline for the design launch. Or maybe I was too paranoid to pull the trigger just yet. Or maybe there was some unforeseen technical issue that currently has me pulling my hair out. But no matter the reason, if the new design is not live then you can surely bet I am somewhere, probably on my third Monster of the day, coding my heart out to try to get the new layout up as soon as possible. So even if it isn’t here just yet, it is coming, and when it arrives I hope you like it as much as I do.
I wanted to tell you all this because all the stress I’m under means this post will be short. Again. I know, I did this to you last week too, but I’m a woman on a mission and that mission is to give you something better to look at (and navigate and utilize and reference) than just pretty pictures.
For now, though, regardless of what I did or did not accomplish on Sunday night, at least I can still guarantee you the pretty pictures. Or, at least, I think this dish is pretty.
In the middle of my coding stupor, I wanted (and needed) a good dose of comfort food, and nothing says comfort to me quite like pasta and shrimp.
They are my vices.
You could prance through the streets with a bowl of shrimp pasta in your hands and I would follow you blindly, like a mouse after the pied piper.
And I’m not ashamed.
This is also another recipe that’s been making the rounds in my Pinterest feed, and I no longer had the strength to longer resist it’s pull. I simply had to have it, if nothing else than to see what all the fuss was about.
And as for my verdict of this super-popular recipe? It’s as light and easy as it is delicious. You can crank up the crushed-red-pepper spiciness to suit your tastes or you can be like me and simply revel in the mellow glory that is shrimp, pasta, butter, and garlic. No matter which way you go about it, this is a perfect no-fuss dinner for a busy weeknight (or midday when you’re finally coming up from air after a four-hour coding binge).
That’s all for now!
I’m off to eat shrimp pasta and get back to coding.
Wish me luck!
Shrimp, Spinach, and Tomato Pasta
- 1 tbsp olive oil
- 3 tbsp unsalted butter divided
- 4 tsp garlic minced, divided
- 1 lb shrimp uncooked, medium size, shelled and deveined
- 1/2 cup parmesan cheese plus more for topping
- 1/2 tsp salt
- 5 tomato medium, chopped into fourths
- 1 cup baby spinach cooked
- 1/2 tsp red pepper flakes or more to taste
- 10 oz fettuccine
- 1 tbsp lemon juice
- In a large skillet, add olive oil and melt 1 tablespoon butter over medium high heat. Add 2 teaspoons garlic to skillet then stir in with butter and oil.
- Add raw shrimp to skillet and cook the first side of the shrimp for 1 minute. While shrimp cooks, sprinkle top of raw shrimp with 1/4 cup parmesan cheese and 1/4 tsp salt. Flip shrimp and cook for another minute until shrimp is pink and cooked through. Repeat step of sprinkling remaining parmesan cheese and salt on top of the shrimp.
- Reduce heat to medium. Add spinach, chopped tomatoes, crushed red pepper flakes, and remaining 2 teaspoons of garlic. Thoroughly stir ingredients and let cook for 5 minutes. Remove skillet from heat, cover, and set aside while preparing the pasta.
- Cook pasta per package instructions. When pasta is finished, drain and rinse with cool water (to stop pasta from cooking).
- Return shrimp & veggie skillet to heating unit and warm over medium heat. Add pasta, lemon juice, and remaining 2 tbsp of butter. Add more salt and crushed red pepper if desired. Stir ingredients and allow to cook until butter has melted and ingredients are hot enough to serve, about 5-8 minutes.
- Dust top of pasta with more parmesan cheese. Serve immediately.