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This summery shrimp pasta celebrates the vibrant flavors in every mouthful. Plump tomatoes, succulent shrimp, and smooth mozzarella blend for a dish that's both light and filling—just right for those warm summer nights. With bright herbs and punchy tastes, you'll get a knockout meal without spending forever at the stove.
I stumbled upon this combo during last summer's crazy tomato boom in my backyard garden. What began as a simple way to handle my tomato surplus quickly turned into something my kids ask for whenever fresh tomatoes appear in our kitchen.
Ingredients
- Fettuccine pasta: Forms the substantial foundation that soaks up all the tasty sauce
- Fresh tomatoes: Bring natural sweetness and juice; grab the ripest ones you can find
- Shrimp: Supplies tender protein and gentle sea flavor; try to get wild caught if you can
- Fresh mozzarella: Creates dreamy pockets of creaminess throughout your dish
- Spinach: Adds nutritional power and vibrant green color; look for crisp, bright leaves
- Fresh herbs: Basil and oregano deliver that genuine Italian taste experience
- Garlic and onion: Build the flavor base; pick firm garlic without any green sprouts
- Olive oil: Pulls everything together; extra virgin gives you the richest flavor
Step-by-Step Instructions
- Pasta Preparation:
- Fill a big pot with water, bring it to a bubbling boil, and throw in a good handful of salt. Cook your fettuccine following the package timing until it's still a bit firm, usually about 8 minutes. Your pasta should have some bite since it'll keep cooking a little when mixed with the warm sauce. Drain it well but skip rinsing to keep that starchy coating that helps the sauce stick.
- Aromatic Base:
- As your pasta bubbles away, toss the garlic, onion chunks, and fresh oregano into a food processor. Give it a few quick pulses until everything's finely chopped but not mushy. Pour olive oil into a large pan over medium heat until it glistens, then drop in your aromatic mix. Cook it for 3-4 minutes, stirring often until it smells amazing and just starts to turn golden. This step lays down all the foundational flavors.
- Sauce Development:
- Toss your chopped tomatoes into the pan with fresh basil and a sprinkle of salt and pepper. Turn the heat down to medium-low and let everything simmer gently for about 5 minutes. The tomatoes will start releasing their juices, making a light, fresh sauce. Give it an occasional stir to stop anything from sticking while helping the tomatoes break down slightly.
- Finishing Touches:
- Add your fresh spinach leaves and fold them in gently until they just wilt, taking about a minute. Mix in the cooked shrimp and stir carefully until they're warmed through, making sure not to overcook them or they'll get rubbery. You'll love how the pink shrimp pop against the red tomatoes and green spinach.
- Final Assembly:
- Grab a big serving bowl and mix your hot drained pasta with the shrimp sauce, tossing everything gently so the pasta gets evenly coated. Add the diced fresh mozzarella while everything's still hot so it softens without completely melting. The cheese makes wonderful creamy spots throughout your dish. Serve it right away for the best taste and texture.
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What I love most about this pasta is how the sweet, juicy tomatoes play off the tender shrimp. Last summer, I made this for my mom's birthday dinner on our patio, and even my super-picky nephew grabbed a second helping.
Customization Options
This dish works with tons of swaps based on what's in your kitchen. Don't like seafood? Chicken makes a great stand-in for shrimp. Got cherry tomatoes? Just cut them in half before tossing them in. Want to go meat-free? Skip the shrimp and use white beans or lightly cooked zucchini chunks instead.
Storage and Leftovers
You can keep any extra pasta in a sealed container in your fridge for up to two days, though the mozzarella won't feel quite the same. When you warm it up, add a little splash of water or chicken broth to wake up the sauce, and heat it slowly on the stove or in your microwave at half power. I wouldn't try freezing this one—the fresh ingredients and pasta just don't hold up well.
Serving Suggestions
This bright pasta goes great with a basic side salad dressed with lemony vinaigrette to match the fresh flavors. Grab a crusty bread loaf to mop up any sauce left in your bowl. For a full Italian dinner experience, start with some simple antipasto and end with fresh berries topped with whipped cream. A cold glass of Pinot Grigio or Sauvignon Blanc fits perfectly with these light summer tastes.
Make-Ahead Tips
While this pasta shines when made fresh, you can get a head start on several parts. Chop your tomatoes, garlic, and onion a day early and keep them in separate containers in the fridge. You can also cook and chill your shrimp a day ahead. The herb mixture can be prepared a few hours before cooking and kept covered in the fridge. When dinner time rolls around, just cook your pasta and put the sauce together for the freshest result.
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Frequently Asked Questions
- → What kind of pasta works best?
We suggest fettuccine, but feel free to grab spaghetti, linguine, or whatever pasta you've got in your pantry.
- → Can I use frozen shrimp?
Absolutely, just thaw and wash them before cooking. Go for ones that are already peeled and deveined to make your life easier.
- → How do I ensure my spinach stays fresh while cooking?
Toss in your spinach right at the finish line, giving it just enough heat to wilt. Don't cook it too long or you'll lose that nice green color.
- → Can I substitute fresh tomatoes with something else?
When you can't find good fresh tomatoes, a can of diced ones will do the trick. Pick a good brand without too much salt for better taste.
- → What's the best way to store leftovers?
Pop any extras in a sealed container and keep them in your fridge for up to 3 days. Warm up slowly on the stove or in your microwave so the shrimp don't get tough.
- → Can I make this dish vegetarian?
Sure thing, just skip the shrimp and throw in more spinach, some halved cherry tomatoes, or sliced mushrooms to keep it filling.