One of my favorite restaurants to go to is called Sedona Taphouse. I like going there for two reasons:
Their guacamole is the best! (well, other than my homemade guac)
I’m obsessed with their shrimp pasta meal! (gluten free of course)
So while pursuing Pinterest one day to find a new recipe to try for dinner, I came across this delicious tomato spinach shrimp pasta meal . As soon as I saw the picture it immediately reminded me of my favorite meal from Sedona. And although nothing compares to a meal that a chef makes, this recipe came super close to the real thing!
The flavors of the tomatoes and spinach work really well together and the olive oil sauce makes this meal feel not as heavy as thick sauce meals do. Plus who doesn’t love a good shrimp pasta?
Try this recipe for yourself and let me know in the comments if you loved it as much as I did!
Tomato Spinach Shrimp Pasta
Course: Main Course
Keywords: garlic, Gluten Free, pasta, shrimp, spinach, tomato
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
2 Tbsp Olive oil
1 pound Shrimp – tails off, peeled, and deveined
1 tsp Paprika
Salt – to taste
Pepper – to taste
1 tsp Italian seasoning
4 Roma tomatoes – chopped
1/2 tsp Dried basil leaves
6 oz Fresh spinach
3 cloves Garlic – minced
1 package Gluten free penne noodles
2 Tbsp olive oil
Instructions
Cook pasta according to package instructions. Drain and set aside.
Heat up 2 tablespoons of olive oil in a large skillet on medium heat. Add the shrimp, paprika, Italian seasoning, and salt and cook until shrimp is cooked all the way. Remove shrimp from the skillet and set aside.
Now that the skillet is empty, add the tomatoes, basil, spinach, and garlic. Cook for about 3-5 minutes until the spinach is wilted. Add cooked pasta to the skillet and remove from heat
Add grilled shrimp into skillet and drizzle the remaining 2 tablespoons of olive oil over the pasta. Mix well and serve.
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