Spinach Shrimp


  • 3 tablespoons extra-virgin olive oil

  • 4 cloves garlic, chopped

  • 1 pint cherry tomatoes, halved

  • Kosher salt

  • 8 ounces angel-hair pasta

  • 8 cups spinach

  • 1 pound medium uncooked shrimp

  • Freshly ground pepper

  • 1/2 cup fresh basil, chopped

  • Grated zest and juice of 1/2 lemon


  1. Bring a large pot of salted water to a boil.

  2. Add the pasta and cook as the label directs, adding the greens to the water.

  3. Drain and rinse under cold water; transfer to a large bowl.

  4. Combine the shrimp, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat.

  5. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side.

  6. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.

  7. Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

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