One-Pan Shrimp Spaghetti
This One-Pan Shrimp Spaghetti is super easy to make and you only need one pan! Definitely a quick and flavorful weeknight recipe with almost no clean up. Amazing!
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ red onion diced
- 2 ½ cups homemade tomato sauce
- 3 cups chicken broth or water
- ½ teaspoon crushed red pepper
- Salt and pepper
- 1 box Barilla Pronto Spaghetti
- 1 pound medium shrimp peeled, and deveined
- 2 cups baby spinach
- ¼ cup Parmesan cheese
Instructions
- Add olive oil in a large skillet over high heat.
- Add garlic and onion and sauté until onions are golden brown or about 4 minutes.
- Then, add the tomato sauce, chicken broth, crushed red pepper, salt, and pepper and Barilla Pronto Spaghetti.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until the liquid is almost totally absorbed by the pasta (about 8 minutes or so)
- Stir in the shrimps and spinach until the shrimps becomes pink and the spinach begins to wilt or about 3 minutes.
- Top with Parmesan cheese before serving.
Notes
- Don't walk away from the skillet! Make sure you keep stirring while it simmers so the noodles cook evenly and don't stick.
- You can purchase peeled and deveined shrimp to save time on prepping.
- Feel free to use fresh or frozen shrimp! Just make sure you fully thaw the shrimp beforehand.
- To store: Keep the shrimp and spaghetti in an airtight container for up to 3 to 4 days in the fridge.
- To reheat: You can reheat the leftovers in the microwave or on the stovetop.
- To freeze: You can freeze leftovers in a freezer-safe container or bag for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 483kcal | Carbohydrates: 77g | Protein: 41g | Fat: 6g | Cholesterol: 178mg | Sodium: 1022mg | Potassium: 369mg | Fiber: 5g | Sugar: 7g