Sautéed Shrimp with Spinach, Tomatoes and Penne

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Sautéed Shrimp with Spinach, Tomatoes and Penne

My Sautéed Shrimp with Spinach, Tomatoes and Penne is a great meal to prepare together with your kids, friends or spouse. The beautiful colors and flavors make this a perfect lunch or dinner!

You can simply omit the pasta if you are following the paleo diet or use gluten free pasta, spaghetti squash or zucchini noodles!



  • 1 pound cooked penne pasta
  • 1 tablespoon or more olive oil
  • 3 cups spinach
  • 1 garlic clove, minced (1 teaspoon)
  • 1 cup cherry or grape tomatoes
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon fresh parsley
  • 3/4 cup chicken broth
  • 1/2 lemon zest (1 teaspoon)
  • 1 tablespoon fresh lemon juice


  1. In a large pot with boiling salted water cook pasta by following directions. Cook 2 minutes less than directions to ensure they are almost al dente as they will continue cooking in the pan. Drain and set aside

  2. In a large Le Creuset Saute Pan, heat 1 tablespoon olive oil over medium-high. Add spinach and cook for about 2 minutes. Add garlic and for 30 seconds. Add tomatoes and shrimp. Cook until shrimp is almost opaque throughout, about 4 minutes. Season with salt, pepper and fresh parsley and toss all ingredients together. Add in chicken broth and let warm through.

  3. Toss cooked penne into the pan and add lemon zest using your Kitchen IQ zester and lemon juice.

  4. If you need more liquid add in some of the reserved pasta water or more chicken broth.

    Note: If you want to add more flavor just add 1/2 cup chicken broth and 1/4 cup white wine!

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