This meal can be created in about 20 minutes. A note on cooking spaghetti for yourself, take your thumb and forefinger and make an “O.”  The pasta that fits in that circle is more than enough for one portion when cooked. When cooking angel hair you can use even less. Everyone’s appetite is different so experiment with the thumb/forefinger trick and take note of how much pasta is good for you

Pasta with Shrimp, Spinach, and Tomatoes


Angel hair pasta (cappellini)

DSCN07783/4 cup tomato (seeded and diced)

1 1/2 – 2 cups baby spinach

4-6 jumbo shrimp (peeled and deveined)

Olive oil

1 tsp minced garlic divided

Red pepper flakes


1 tsp lemon zest



Parmigiano Reggiano

  • Start bringing a pot of salted water to a boil. While water is heating, prepare and cook the shrimp.
  • While pot is heating, pat shrimp dry with a paper towel and put in bowl. Add a 2 tsp olive oil,1/2 tsp garlic, a pinch each of red pepper flakes, paprika, salt and pepper. Heat a dash of olive oil in a sauté pan and cook shrimp for 2-3 minutes on each side so that they are just pink. Remove shrimp from pan.
  • Add desired amount of pasta to boiling water and cook for 8 minutes or until al dente.
  • While pasta is cooking toss tomato with 1/2 tsp of garlic, 1 Tbs of olive oil, and a pinch each of red pepper flakes, paprika, salt and pepper.
  • Return sauté pan to medium-low heat and cook tomatoes for 2 minutes. Add spinach and lemon zest. Cook until spinach is wilted. Remove pan from heat.
  • When pasta is cooked either strain reserving some liquid, or using tongs or a pasta ladle pull pasta directly from the pot and put into sauté pan. Toss all ingredients, adding small amount of pasta water if it is too dry.
  • Place in bowl and top with parm and shrimp.