Spaghetti with Shrimp, Roasted Tomatoes and Spinach

I saw this recipe for Spaghetti with Shrimp, Roasted Tomatoes and Spinach in a recent issue of Parenting magazine, but for some reason it isn't showing up when I search their website. I had a pound of shrimp in the freezer and this seemed like an easy weeknight recipe.


I learned something very important while making this recipe - we do not like whole wheat pasta. The texture was gummy and the flavor totally overwhelmed the other flavors in this dish. Unfortunately it was all we had on hand and I thought it would be a good time to see if the healthier substitute would work. SP loved the shrimp but was trying to eat around the pasta. Next time I will go back to good old regular pasta, although I've been told to try Dreamfields before swearing off the healthier pasta options completely.

I made quite a few changes to the original recipe, mainly because I can't stand loose skin on tomatoes. The texture always makes me gag, so I subbed one can of drained diced tomatoes for the 1/2 pint of grape tomatoes in the original recipe. I also added white wine because I thought it would add better flavor then chicken broth, threw in two chopped leeks because I had some that needed to be used up, and coated the shrimp with flour to make them crispier. I can't wait to make this again with good pasta.

Spaghetti with Shrimp, Roasted Tomatoes and Spinach
As seen in Parenting magazine

1 can diced tomatoes, drained, juice reserved
3 cloves garlic, minced
1/4 cup + 2 tablespoons olive oil, divided
Salt and pepper to taste
1/4 cup Panko bread crumbs
1 pound linguine or spaghetti
2 tablespoons butter
1/4 cup flour
1 pound shrimp, peeled and deveined
2 leeks, sliced, soaked in cold water to remove grit and drained
1/2 cup white wine
2 cups baby spinach

Preheat oven to 450 degrees. In a baking dish, toss together the tomatoes, half the garlic, 1/4 cup olive oil, salt and pepper. Roast for 10 minutes. Sprinkle with the Panko and roast for another 5 minutes.

Boil the pasta according to the package directions. Drain and set aside.

Meanwhile, heat a large sauté pan over high heat. Add two tablespoons olive oil, butter to the pan and heat until smoking. In a plastic food storage bag, toss the shrimp and flour together to coat. Add the shrimp and sauté until they're pink and cooked through, about four minutes. Remove to a plate. Reduce the heat to medium-high and add the leeks. Cook until the leeks are soft, about 2 minutes, then add the wine and deglaze the pan. Cook for an additional two minutes, then add the pasta, roasted tomatoes and baby spinach and cook for another minute. Toss well and serve.