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Heat oil in a large, heavy nonstick skillet over high heat. Add shrimp, salt and crushed pepper. Stir in garlic. Cook 2 minutes, stirring often, until the shrimp just start to turn pink. Stir in about one-third of the spinach and all of the tomatoes. Cook 1 minute, tossing often, until spinach starts to wilt. Stir in half remaining spinach and cook 1 minute until wilted. Add remaining spinach and cook 1 minute longer until all spinach is wilted, cherry tomatoes are hot, and shrimp is cooked through. Serve over hot pasta.
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