A Spoon Full of Lovin' · June 2026
Pasta with Shrimp and Fresh Tomatoes
A simple, elegant weeknight pasta
A wonderfully simple pasta that comes together in about 30 minutes. The steamed shrimp and fresh spinach make it feel special enough for company but easy enough for any weeknight. Finish with freshly grated Parmesan or Asiago and enjoy!
Ingredients
- 6 oz. rotini pasta, uncooked
- 2 cups steamed shrimp
- 3 tbls. butter
- ½ cup sliced shallots or leeks
- 4 cloves garlic, minced
- ½ cup canned chicken broth
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 5 cups packed fresh spinach (6 oz.)
- ¼ cup freshly grated Parmesan or Asiago cheese
Instructions
Cook Pasta
Cook rotini al dente according to package directions.
Sauté the Shallots & Garlic
Melt butter in a large skillet over medium heat. Add shallots or leeks and cook for 5 minutes, stirring occasionally. Add garlic and cook 3 more minutes, stirring occasionally.
Simmer the Broth
Add chicken broth, salt, and pepper to the skillet. Simmer uncovered for 5 minutes.
Combine
Discard stems from spinach and tear any large leaves in half. Drain pasta and return to pot. Add spinach and toss well. Add the butter mixture and shrimp. Toss again.
Serve
Transfer to two warmed serving plates and sprinkle with freshly grated cheese, if desired.
Robin's Tips & Variations
- Cook the pasta al dente — it will continue to soften slightly when tossed with the warm butter mixture.
- Leeks give a slightly milder, sweeter flavor than shallots — both work beautifully.
- Warm your serving plates in the oven for a minute so the pasta stays hot longer.
- Asiago gives a slightly sharper, nuttier flavor than Parmesan — try both and see which you prefer.
Simple, fresh, and made with love!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!