Tomato spinach pasta with spicy shrimp
Tasty main course meal with spicy shrimp and a light tomato paste sauce to coat the mostaccioli pasta.
Servings 8 servings
Calories 313kcal
Ingredients
- 1 lbs mostaccioli or penne pasta, cooked al dente
- 2 tbsp olive oil, divided
- 3 garlic cloves, minced
- 5 plum tomatoes, coarse chopped
- 2 cups vegetable broth I used Better than Bouillon vegetable base
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp red pepper flakes adjust to your liking
- 1 tbsp anchovy paste
- 6 oz. tomato paste
- 5 oz. baby spinach
- 1 lbs peeled and deveined shrimp, 30 to 40 per pound size
- 2 tsp Cajun seasoning, like Mike's Seasonings or Blackened Redfish Magic
- parsley for garnish
- shredded parmesan, romano or aged provolone cheese if desired
Instructions
- Cook the pasta to al dente per package instructions, drain and lightly coat with olive oil. Set aside and keep warm.
- In a large, high sided skillet, add 1 tbsp olive oil and the minced garlic on medium low heat, cook until fragrant, 30 to 45 seconds.
- Next, add the chopped tomatoes, salt and pepper and heat up a couple minutes, then add the vegetable broth, red pepper flakes, tomato paste and anchovy paste stirring to dissolve. Let this simmer a couple minutes and adjust the seasonings to taste.
- Add the spinach and fold in to wilt, 2 to 3 minutes. Turn the heat to low.
- In a separate skillet add 2 tsp olive oil on medium low heat, add the shrimp and sprinkle with the cajun seasoning. Stir and turn until the shrimp is cooked through which takes 2 to 4 minutes.
- While the shrimp is cooking, add the pasta to the first skillet and fold in to combine with the tomatoes and spinach. Top with the shrimp, garnish with parsley if desired, serve hot, with grated cheese on the side.
Nutrition
Calories: 313kcal