This quick and easy shrimp recipe is great with toast, pasta, or on its own – a great, versatile recipe for busy weeknights!
- 1 Tbsp. olive oil
- 1/2 large yellow onion, diced
- salt and pepper to taste
- 1 lb. Wild American Shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 cups plain tomato sauce (with no extra seasonings – see recipe notes)
- 2 cups fresh spinach, roughly chopped
- 1/4 cup shredded parmesan cheese
- 1/4 cup fresh basil, chopped
- Heat olive oil in a large, deep skillet (I used a 10″ cast iron) over medium heat.
- Add diced onion to oil and season with salt and pepper to taste. Give it a stir and cook 2-3 minutes until onion has softened.
- Add shrimp and garlic to skillet and stir to combine. Cook, stirring frequently, for one minute until shrimp have just started to turn pink.
- Add tomato sauce to skillet and stir to combine. Cook 2-3 minutes, stirring frequently, until sauce is at a low simmer.
- Add spinach to skillet and stir to combine. Cook an additional 2-3 minutes until spinach has wilted down and shrimp is cooked through. Taste and add salt and pepper as needed.
- Remove skillet from heat. Top with parmesan cheese and basil and serve immediately.
I used homemade tomato sauce from our summer tomatoes in this recipe – I cook down fresh tomatoes until they’re soft and puree them until smooth. You could also use canned crushed, whole or sauced tomatoes!
If fresh tomatoes are in season by you, you can substitute 2-3 large diced tomatoes for the tomato sauce in this recipe.
This shrimp is tasty on its own, but I also like to serve it with toast or over pasta. If you use this as a pasta sauce, add a bit of extra tomato sauce or a splash of pasta water to help stretch it further.
Add a drizzle of heavy cream to the skillet at the end of cooking for an extra bit of creaminess.
A splash of white wine or a bit of balsamic vinegar would also be great in this sauce!