Quick Seafood Meals for Busy Weeknights

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 2 cups spinach, fresh
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 8 ounces linguine or spaghetti
• Grated Parmesan cheese for serving (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Start by cooking the linguine or spaghetti according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet and sprinkle with salt, black pepper, and dried oregano. Cook for 3-4 minutes until the shrimp turn pink and are cooked through.
4. Stir in the halved cherry tomatoes and fresh spinach, cooking for another 2-3 minutes until the spinach wilts and tomatoes soften.
5. Add the drained pasta to the skillet along with the lemon zest and lemon juice. Toss everything together, adding a splash of reserved pasta water if needed to create a light sauce.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.