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Shrimp Scampi with Tomatoes and Spinach

This easy, restaurant-worthy shrimp scampi utilizes frozen shrimp and pantry staples like pasta and chicken broth while also packing in veggies like spinach and tomatoes.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
564 calories per serving


> 3/4 lb fettuccine
> 1 (5 oz) pkg Nature's Promise ® Organic Baby Spinach
> 1 lb frozen raw large peeled and deveined shrimp, thawed
> 3 tbsp olive oil
> 2 tbsp unsalted butter
> 4 cloves garlic, minced
> 1/4 tsp crushed red pepper (optional)
> 2 pints grape tomatoes
> 1/2 cup low-sodium chicken broth


Bring a large pot of salted water to a boil on high. Cook the pasta according to package directions until al dente. Reserve ½ cup cooking water. Add the spinach to a colander, then drain pasta over spinach to wilt it.
Pat the shrimp dry and season with salt and pepper. In a 12-inch skillet, heat the oil and butter on medium-high. Stir in the garlic and crushed red pepper, if using, and cook 30 sec.–1 min. Add the tomatoes, broth, and ¼ cup reserved cooking water. Cook 2–3 min., until liquid is reduced by half. Add the shrimp and cook 2–3 min., until fully cooked.
Stir in cooked pasta and spinach and toss to combine. Season with salt and pepper. Add more cooking water if pasta is too dry.


Try serving the shrimp and sauce over rice or with crusty bread.

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