Garlic Shrimp and Tomato Spinach Pasta

Bring a large pot of salted water to a boil, and cook spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil and unsalted butter over medium-high heat.

Add minced garlic to the skillet and cook for about 30 seconds, until fragrant.

Add halved grape tomatoes, chicken broth, and Italian seasoning to the skillet and cook for about 5 minutes, stirring occasionally, until the tomatoes start to soften.

Add peeled and deveined shrimp and fresh baby spinach to the skillet. Reduce the heat to medium and cook for about 5 minutes, stirring occasionally, until the shrimp are cooked through and the spinach has wilted.

Season the dish with salt and black pepper to taste.

Toss the cooked and drained spaghetti with the shrimp and vegetable mixture, making sure the pasta is evenly coated. Adjust seasoning if needed, then serve immediately.