Saturday, April 16, 2011

Shrimp Scampi with Pasta, Spinach, Cherry Tomatoes, and Olives

So being a good little Jew, I really shouldn't eat shrimp, but it's...SO GOOD! I love any type of pescatore or frutti di mare pasta-delicious! Before I made this dish, I had never cooked with shrimp before; I did use frozen shrimp because the fresh ones with the eyes and the antennae freak me out, but the dish was still amazing. The combination of the vegetables with the shrimp really bring out the flavors; whole wheat pasta is a great base for this dish. I also like it because it's on the lighter side but is still filling and delicious.

Shrimp Scampi With Pasta, Spinach, Cherry Tomatoes and Olives

Serves 1


  • 2 oz whole-grain angel-hair pasta (of an 8 oz. box)
  • 2 teaspoons extra light olive oil
  • 3/4 pound medium shrimp, shelled (tails intact)
  • 1/2 teaspoon salt
  • 1 tablespoon finely chopped black olives
  • 1 tablespoon finely chopped parsley
  • 1 clove garlic, finely chopped
  • 1 cup fresh baby spinach
  • 4 cherry tomatoes, halved
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-fat grated Parmesan


  1. For pasta

    Cook pasta 1 minute less than directed on package; set aside.

  2. For shrimp

    Heat oil in a medium skillet over medium-high heat. Sprinkle shrimp with salt. Cook shrimp until pink, 5 to 6 minutes; transfer to a plate.

  3. For vegetables

    Reduce heat to medium; add olives, parsley and garlic. Cook until garlic becomes fragrant but does not brown, 1 to 2 minutes. Add spinach, tomatoes, broth, wine and lemon juice. Cover and cook until tomatoes soften, 2 to 3 minutes. Stir in half of shrimp and half of pasta; sprinkle with Parmesan. Serve. (Place remaining cooked shrimp and remaining cooked pasta in separate resealable bags and refrigerate until Monday's lunch and dinner, respectively.)


Boobies said...

I LOVE shrimp...I'm compelled to do this...dare I?

toryburch said...

i love this blog!good post.