Shrimp & Tomato Linguini

Course Main Course
Total Time 28 minutes
Servings 6


  • 1 t salt
  • 1/2 - 1 lb linguini pasta
  • 3 T olive oil
  • 3 T butter (unsalted)
  • 2-3 cloves garlic (minced)
  • 3/4 tsp red pepper flakes (optional)
  • 1 1/2 lb raw shrimp (shelled & deveined, fresh or frozen)
  • salt & pepper (to taste)
  • 1 - 2 pt grape tomatoes
  • 3/4 tsp Italian seasoning
  • 4 big handfuls fresh raw baby spinach
  • 1 1/2 cup (+ extra) parmesan cheese (finely shredded or grated)
  • 1 T parsley flakes
  • 1/4 cup milk


  1. Heat water for pasta in large pot. Once boiling, salt the water, add pasta, and cook according to directions. Once pasta is done, strain and pour back in pot.

  2. While pasta water is boiling, pour olive oil and butter into a large pan and heat on low-to-medium until butter has melted. Stir in garlic (and red pepper flakes) and cook for about 2-3 minutes. 

  3. Stir in the raw shrimp, season with salt & pepper as desired, and cook until shrimp is pink (about 5-7 minutes). Add the tomatoes, Italian seasoning and spinach, and cook another 2-3 minutes, stirring occasionally. 

  4. Transfer shrimp mixture into the pot, with the pasta. Stir in parmesan, parsley and milk and heat on low-to-medium for 5 minutes. Stir until the shrimp and pasta mixture is well combined. 


Serve pasta on plate or in bowl. If you like, sprinkle extra parmesan atop. 

We recommend that all meals for children be served with milk.