Here are some nice comments this recipe has received over at our friend Julia’s Album:

Hi!
I did this meal tonight for my boyfriend and I, and it was amazing! I’m usually not a great cooker, but this recipe is simple. It was yummy! Thank you for sharing.

 

I just made this with colossal shrimp plus cajun crab cakes……it was too good. Everybody smackin. Pure silence and smiles.

 

Ingredients

1 pound fresh shrimp, uncooked, shelled and deveined
5 medium tomatoes, fresh, chopped into large cubes
1 cup cooked spinach
5 garlic cloves, minced
3 or 4 tablespoons butter
1 tablespoon olive oil
1/4 small lemon
salt
1/2 teaspoon crushed red pepper (or more)
paprika
10 oz fettuccine pasta
1/2 cup Parmesan cheese, grated, for serving

Instructions:

1. Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted. Add fresh shrimp and half the garlic. Cook for 1 minute on one side until pink on that side. Sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.

2. To the skillet with shrimp, add tomatoes, spinach, and remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more). Mix well, remove from heat while you cook pasta.

3. In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.

4. Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. Add freshly squeezed lemon juice (not too much). Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through.

5. Top with grated Parmesan.

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Quick Tip: If you have fresh tomatoes that are getting a bit too soft, use them for this dish!

For full recipe, instructions and cool photos juliasalbum