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Homemade Shrimp Scampi with Peppers and Spinach photo

Shrimp Scampi with Peppers and Spinach

This Shrimp Scampi is a quick and flavorful weeknight dinner! Juicy shrimp and vibrant veggies come together for a gourmet experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 oven bag Gorton’s Simply Bake Shrimp Classic Scampi
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 1 red bell pepper sliced into thin strips
  • 2 cups fresh spinach washed
  • 1 teaspoon salt
  • 4 oz. dry angel hair pasta

Equipment

  • Large Pot
  • Skillet
  • Colander
  • Cooking spoon
  • Measuring spoons
  • Cutting Board and Knife

Method
 

Instructions:
  1. Step 1: Cook the Pasta - Bring a large pot of salted water to a boil. Add the dry angel hair pasta and cook according to package instructions until al dente, about 3-5 minutes. Drain the pasta in a colander and set aside.
  2. Step 2: Prepare the Vegetables - While the pasta is cooking, wash and slice the red bell pepper into thin strips. Rinse the fresh spinach under cold water.
  3. Step 3: Sauté the Vegetables - In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced red bell pepper and sauté for about 2-3 minutes. Add the minced garlic and cook for another minute.
  4. Step 4: Add the Shrimp - Open the oven bag of Gorton’s Simply Bake Shrimp Classic Scampi and add the shrimp to the skillet. Cook according to package instructions, about 8-10 minutes, stirring occasionally.
  5. Step 5: Incorporate the Spinach - Once the shrimp are cooked, add the fresh spinach to the skillet. Stir until the spinach wilts, about 2-3 minutes. Season with salt.
  6. Step 6: Combine with Pasta - Add the cooked angel hair pasta to the skillet. Toss everything together gently and let it rest for a minute before serving.

Notes

  • For a gluten-free version, use gluten-free pasta.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Store leftovers in an airtight container in the fridge for up to 2 days.