Shrimp Spinach Tomato Spaghetti
Homemade Style Shrimp Spinach Tomato Spaghetti Recipe
Introducing a delicious homemade-style Shrimp Spinach Tomato Spaghetti, easily made with a simple tomato sauce base. Fresh vegetables and plump shrimp come together for a dish that’s both flavorful and nutritious.
Main Ingredients- Spaghetti pasta 250g
- Salt 1.5 Tbsp (for boiling pasta)
- Olive oil 2 Tbsp (for sautéing)
- Minced or sliced garlic 2 Tbsp
- Frozen shrimp 10 pcs (peeled and deveined)
- Cooking wine or sake 1 Tbsp (to remove shrimp odor)
- Onion 1/2 (medium-sized)
- Oyster mushrooms 120g
- Store-bought tomato sauce 600g
- Baby spinach 2 handfuls (approx. 60g)
- Dried herb powder to taste (oregano, basil, etc.)
- Pasta water 1-2 ladlefuls (to adjust sauce consistency)
- Coarsely ground pepper to taste
Cooking Instructions
Step 1
First, rinse the frozen shrimp under cold water to thaw. Then, toss them with 1 Tbsp of cooking wine or sake and let them marinate for about 10 minutes. This step helps eliminate any fishy odor, making the shrimp more delicious.
Step 2
Prepare the oyster mushrooms by removing the tough stems and either tearing or slicing them. Rinse them lightly under water and pat them dry thoroughly. Avoid washing them for too long, as it can diminish their flavor.
Step 3
Peel and wash the onion, then slice it thinly into strips about 0.5cm thick. You can adjust the slicing direction according to your preference.
Step 4
Wash the baby spinach thoroughly under running water and drain it well. Separate the leaves from the stems. The stems will be cooked first, and the leaves will be added at the end to wilt.
Step 5
In a large pot, bring plenty of water to a rolling boil with 1.5 Tbsp of salt. Once boiling, add the 250g of spaghetti pasta and cook for about 1 minute less than the time indicated on the package for al dente. (Tip: When starting a pasta dish, begin boiling the water for the pasta first to save time.)
Step 6
In another pan, heat 2 Tbsp of olive oil over low heat. Add the sliced or minced garlic and sauté gently until fragrant, being careful not to burn it. Once the garlic aroma is released, add the sliced onion and increase the heat to medium. Sauté until the onion becomes translucent and slightly golden brown.
Step 7
Once the onions are well sautéed, add the prepared oyster mushrooms and stir-fry them together. Cook until the mushrooms release their moisture and then continue to cook a bit longer to enhance their flavor.
Step 8
Now, add the marinated shrimp to the pan and cook. Stir-fry until the shrimp turn pink and start to cook through. (Tip: Instead of cooking the shrimp in the sauce, you can also pan-fry them separately until golden brown and use them as a garnish on top at the end for a beautiful presentation.)
Step 9
Pour the entire 600g of store-bought tomato sauce into the pan with the sautéed ingredients and mix well. Once the sauce begins to simmer, reduce the heat slightly.
Step 10
To rinse out any remaining sauce in the tomato sauce jar, add 1-2 ladlefuls of pasta water, swirl it around, and then pour it into the pan. Using pasta water helps to adjust the sauce’s consistency and adds umami.
Step 11
Add the separated spinach stems to the sauce and stir-fry briefly until they are tender. Cook them until they soften.
Step 12
Drain the al dente cooked spaghetti and toss it with 1 Tbsp of olive oil (optional) to prevent sticking and help it absorb the sauce better. (Tip: If you are not mixing the pasta directly into the sauce, you can cook it fully according to package directions. Tossing with olive oil is optional.)
Step 13
Transfer the spaghetti, tossed with olive oil, onto a serving plate. Shape it into a nice mound.
Step 14
Generously ladle the warm shrimp and spinach tomato sauce over the spaghetti, ensuring the pasta is well coated.
Step 15
Finally, arrange the fresh baby spinach leaves attractively on top, sprinkle with coarsely ground pepper and dried herb powder. Your delicious Shrimp Spinach Tomato Spaghetti is ready to be enjoyed warm!
