Shrimp, Tomato, Olive & Spinach Pasta
This shrimp pasta dish is perfect for Spring or Summertime when you can dine al fresco and enjoy a light and refreshing meal for any occasion. Pasta and seafood is one of the best combinations!
Using fresh ingredients and our California Love Spice blend and single origin Maras Chile Flakes, this recipe pulls inspiration from Californian and Italian cooking. The simplicity of the ingredients allows you to truly enjoy the freshness of each bite.
A perfect summertime dish that combines pasta and seafood to make a light and refreshing meal for any occasion. This dish pulls inspiration from Californian- Italian cooking with fresh ingredients.
Serving Size: 4
- 1 lb medium sized any shells pasta
- 8 oz medium size shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 ea garlic cloves, sliced
- 5 ea roma tomatoes, chopped
- 1/4 cup basil leaves, julienne
- 4 cups spinach leaves
- 1/2 cup kalamata olives, cut in half lengthwise
- 1 tbsp Spice Tribe California Love All Purpose Chile Blend
- 1 tsp Spice Tribe Maras Chili Flakes
- 2 tbsp EVOO
- Bring 4-6 quarts of water to boil and add salt to taste.
- Add pasta to boiling water and boil for 8 minutes for al dente pasta or follow package directions. Drain well and set pasta aside reserving ½ cup of that water.
- In a large pan over medium heat add 3 tbsp of olive oil, add shrimp, maras chili flakes and cook until shrimp is cooked through (approx 5 minute). Remove shrimp from the pan and set aside.
- In the same pan, add sliced garlic and cook until slightly brown, add chopped tomatoes, California love blend and cook until soft, add spinach leaves, julienned basil leaves, sliced olives and stir to combine well. Add reserved water if too dry, adjust salt and pepper if needed. Add pasta and cooked shrimp to the sauce, toss it to combine well and serve right away.
- Always remember to save your pasta water BUT if you accidentally poured out all of your pasta water, you can heat a ½ cup of water with a pinch or two of flour.
- Shrimp cooks quickly. Make sure to watch the color change from opaque to pink to ensure you don’t overcook.