Ingredients

• 8-12 ounces dry pasta (spaghetti, linguine, or fettuccine)

• 1 pound shrimp, peeled and deveined

• 1 tablespoon olive oil

• 2 tablespoons butter

• 4-5 cloves garlic, minced

• 10 ounces grape or cherry tomatoes, halved

• 1/4 cup chicken broth (or vegetable broth)

• 2 cups fresh baby spinach

• 1/4 teaspoon Italian seasoning

• Salt and pepper to taste

• Freshly grated Parmesan cheese for serving

• Optional: crushed red pepper flakes for a little heat

• Optional: lemon juice for brightness

Instructions

1. Cook pasta al dente according to package instructions. Drain and set aside.

2. Heat olive oil and butter in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.

3. Add halved tomatoes, chicken broth, and Italian seasoning. Cook, stirring occasionally, until tomatoes start to soften and release juices (about 5 minutes).

4. Add shrimp to the skillet along with the spinach; cook for about 5 minutes, stirring occasionally, until shrimp are pink and cooked through and spinach has wilted.

5. Toss cooked pasta into the skillet with shrimp and vegetables, adding a little pasta water if needed to loosen sauce.

6. Season with salt, pepper, and optional red pepper flakes or lemon juice to taste. Serve topped with Parmesan cheese.