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Weeknight Shrimp Spaghetti with Spinach

Servings 4 servings
Author Jessica Ivey, RDN

Ingredients

  • 8 oz. uncooked whole wheat spaghetti
  • 1 tablespoon olive oil
  • 1 medium-size yellow onion, chopped
  • 1 1/2 teaspoons dried oregano
  • 2 cloves garlic, minced
  • 1 (28-oz.) can no-salt-added crushed tomatoes with basil
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 lb. frozen peeled and deveined raw medium shrimp, thawed
  • 3 cups packed fresh baby spinach
  • 1/4 cup grated Parmesan cheese (optional)
  • Chopped fresh parsley (optional)

Instructions

  1. Cook spaghetti according to package directions. Drain, and return to pan. 

  2. Meanwhile, heat oil in a large, deep skillet over medium heat. Add onion, and sauté 6 minutes or until onion is tender and starting to caramelize. Add oregano, and garlic, and sauté 1 minute longer. Stir in tomatoes, and bring to a simmer. Cover, reduce heat, and simmer 10 minutes. 

  3. Stir balsamic vinegar, salt and pepper into sauce. Add shrimp, and cook, stirring frequently, 4 minutes. Stir in spinach, and cook 1 to 2 minutes or just until spinach wilts and shrimp turn pink. Remove from heat, and stir in cooked spaghetti. 

  4. Divide evenly among 4 pasta bowls or plates, and sprinkle with cheese and parsley, if desired.