December 1, 2023

Shrimp in Tomato and Spinach Sauce

Name: Shrimp in Tomato and Spinach Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb shrimp (peeled and deveined); 2 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper; 4 cloves garlic (minced); 1-15 oz can tomato sauce; 2 cups cherry tomatoes (halved); 1 cup vegetable stock; 2 tbsp capers (drained); 1 tsp dried basil; pinch red pepper flakes; 5 oz baby spinach; 1/2 lemon (juice of); 2 tbsp fresh parsley (chopped)

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When it comes to weeknight dinners, nothing saves time – and dishes – like a one-skillet meal. This saucy Shrimp and Tomato Skillet is a well-balanced dinner, and it comes together in about 30 minutes, if you thaw your shrimp in advance. That time savings makes it the perfect any-night meal!

To thaw your shrimp, add 1 pound of frozen shrimp to an air-tight container and thaw overnight in the refrigerator. You often can get the best deals on bulk frozen seafood at big box stores and membership warehouses. I like to stock up when it’s on sale and keep a couple of bags on hand for simple Whole30 dishes like this one.

While this Shrimp in Tomato and Spinach Sauce is a hearty enough meal on its own, you can bulk it up by serving it atop a bed of mashed potatoes, roasted or steamed potatoes, or riced cauliflower.

Don’t have tomato sauce? You can substitute a can of diced tomatoes plus one tablespoon of tomato paste, which will help thicken the sauce.

This recipe is a guest post by Reed Dunn of Pesto and Potatoes. For more amazing recipes, make sure to visit his blog here!

Whole30 Shrimp in Tomato and Spinach Sauce

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 lb shrimp peeled and deveined
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
4 cloves garlic minced
1-15 oz can tomato sauce
2 cups cherry tomatoes halved
1 cup vegetable stock
2 tbsp capers drained
1 tsp dried basil
pinch red pepper flakes
5 oz baby spinach
1/2 lemon juice of
2 tbsp fresh parsley chopped

Instructions

HEAT olive oil in a large skillet over medium heat. Season shrimp with salt and pepper.
SAUTE shrimp, cooking for about 3 minutes per side. Use a spoon to remove from skillet.
ADD garlic to the skillet and sauté until aromatic, about 1 to 2 minutes. Add tomato sauce, cherry tomatoes, vegetable stock, capers, dried basil, and red pepper flakes. Bring to a simmer and reduce heat to low, stirring occasionally.
COOK for about 10 minutes, until sauce thickens. Add baby spinach and cook until wilted.
RETURN shrimp to the pan and stir to reheat. Stir in juice of half a lemon, garnish with fresh parsley, and serve!

Reed Dunn

Reed Dunn is an award-winning home cook and founder of Pesto & Potatoes, a food blog primarily focused on healthy recipes with a pescatarian flair. His love of cooking started as a child growing up in small-town Kansas and has been fostered in recent years by his passion for healthy eating and inspiring people to get back into the kitchen. His recipes are often Whole30 compatible, using ingredients inspired by farmers markets and seasonal produce. He currently lives in Seattle, where he spends his days working as a marketing executive.