Shrimp and Spinach Pasta Toss

Kitchen Tested
  • Yield 8 servings

A delicious way to get your greens!

Try kale too, instead of spinach. Shrimp are high in omega 3; a polyunsaturated fatty acid found primarily in certain seafood.


2 tablespoons olive oil
2 pounds shrimp, peeled and deveined
1/4 cup chopped green onions
-- Salt and pepper to taste
2 cups fresh spinach leaves, washed and stemmed
1 -- (16-ounce) package penne pasta
1 cup finely chopped tomatoes
3 tablespoons pine nuts, toasted


  1. In a large skillet, heat olive oil until hot.  Add shrimp and green onions.  Saute until shrimp are pink, about 5 minutes.  Salt and pepper to taste.  Add spinach leaves and cook only until spinach is wilted.  Cook pasta according to package directions, omitting any oil and salt; drain.  Pour shrimp mixture over the pasta.  Toss with tomatoes and pine nuts.




Get every new post delivered to your Inbox.

Join 266 other followers