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In tonight’s classic, quick-cooking dish, we’re tossing plump shrimp and spaghetti in marinara sauce (tomato sauce seasoned with garlic and red pepper flakes). We’re brightening the sauce with a bit of verjus—the tart juice of young wine grapes—and rounding it out with a touch of butter. Spinach and parsley add verdant color and fresh flavor to the dish.

Ethan Mick

with Spinach

Shrimp & Spaghetti Marinara

Shrimp

14-Ounce Can Whole Peeled Tomatoes

Spaghetti

Spinach

Garlic

Parsley

Butter

Verjus Blanc

Crushed Red Pepper Flakes

Ingredients

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. [Peel](#) and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the parsley leaves and stems.

Prepare the ingredients:

Add the **spaghetti** to the pot of boiling water. Cook 7 to 9 minutes, or until just shy of [al dente](#) (still slightly firm to the bite). Turn off the heat. Reserving **½ cup of the spaghetti cooking water**, drain thoroughly and return to the pot.

Cook the spaghetti:

While the spaghetti cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **garlic**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the **tomatoes** (be careful, as the liquid may splatter) and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and saucy.

Make the sauce:

While the pasta continues to cook, pat the **shrimp** dry with paper towels. Season with salt and pepper. Add the seasoned shrimp to the pan of **sauce** and cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Cook the shrimp:

To the pot of **cooked spaghetti**, add the **cooked shrimp and sauce**, **spinach**, **butter**, **verjus**, and **half the reserved spaghetti cooking water**; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is coated and the spinach has wilted. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat and stir in **half** **the** **parsley**. Season with salt and pepper to taste.

Finish the spaghetti:

Divide the **finished** **spaghetti** between 2 dishes. Garnish with the **remaining parsley**. Enjoy!