Tomato Spinach Shrimp Pasta Recipe

Introduction

This Tomato Spinach Shrimp Pasta is a simple, flavorful dish perfect for a weeknight dinner. Juicy shrimp and fresh spinach mingle with sweet grape tomatoes in a light, garlicky sauce tossed with spaghetti. It’s quick to make yet impressive enough for guests.

Ingredients

• 8 ounces uncooked spaghetti
• 1 pound uncooked shrimp (31-40/pound size), thawed, peeled, and tails removed if desired
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 10 ounces grape tomatoes, halved
• ¼ cup chicken broth
• ¼ teaspoon Italian seasoning
• 2 cups (packed) fresh baby spinach
• Salt and pepper, to taste

Instructions

1. Step 1: Boil a large pot of salted water and cook the spaghetti al dente according to package instructions. Drain and set aside.
2. Step 2: While the pasta cooks, heat olive oil and butter in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Step 3: Stir in the halved grape tomatoes, chicken broth, and Italian seasoning. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Step 4: Add the shrimp to the skillet, followed by the spinach. Reduce the heat to medium and cook for another 5 minutes until the shrimp are pink and cooked through and the spinach is wilted.
5. Step 5: Season with salt and pepper to taste. Toss the mixture with the cooked spaghetti until well combined. Add reserved hot pasta water if more sauce is needed.
6. Step 6: Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Tips & Variations

• Use fresh shrimp if possible for the best texture and flavor.
• Substitute chicken broth with white wine for a richer sauce.
• Add red pepper flakes when sautéing garlic for a spicy kick.
• Swap baby spinach with arugula or kale for a different green.
• For a creamy version, stir in a splash of heavy cream at the end.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Shrimp can become rubbery if overcooked during reheating, so warm just until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp in this recipe?

Yes, frozen shrimp works well. Just thaw them completely and pat dry before cooking to prevent excess moisture.

What can I use instead of grape tomatoes?

You can substitute cherry tomatoes or diced Roma tomatoes. Cook until softened to release their juices for the best flavor.

Tomato Spinach Shrimp Pasta Recipe

Print Recipe

★★★★★

4.6 from 499 reviews

This Tomato Spinach Shrimp Pasta is a quick and flavorful dish featuring tender shrimp sautéed with garlic, juicy grape tomatoes, and fresh baby spinach. Tossed with perfectly cooked spaghetti and lightly seasoned with Italian herbs, this meal offers a perfect balance of protein and fresh veggies, ideal for a satisfying weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces uncooked spaghetti

Shrimp and Sauce

• 1 pound uncooked shrimp (31-40/pound size), thawed, peeled, and tails removed if desired
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 10 ounces grape tomatoes, halved
• ¼ cup chicken broth
• ¼ teaspoon Italian seasoning
• 2 cups (packed) fresh baby spinach
• Salt and pepper, to taste

Instructions

1. Cook Pasta: Boil a large pot of salted water and cook the spaghetti al dente following the package instructions. Drain thoroughly and set aside to keep warm.
2. Sauté Garlic: While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
3. Cook Tomatoes: Add halved grape tomatoes, chicken broth, and Italian seasoning to the skillet. Cook for approximately 5 minutes, stirring occasionally, until tomatoes soften and release their juices, creating a light sauce.
4. Add Shrimp and Spinach: Incorporate the shrimp into the skillet along with the baby spinach. Reduce heat to medium and cook for another 5 minutes, or until shrimp turn pink and are cooked through and spinach is wilted.
5. Season and Combine: Season the mixture with salt and pepper to taste. Toss the cooked spaghetti into the skillet and mix thoroughly until well combined. Use reserved hot pasta water to loosen the sauce if needed.
6. Serve: Plate the pasta immediately. Optionally garnish with extra Parmesan cheese or fresh herbs for enhanced flavor and presentation.

Notes

• Use shrimp size 31-40 per pound for quick and even cooking.
• Removing shrimp tails is optional but makes the dish easier to eat.
• Reserve some pasta water to adjust sauce consistency as needed.
• Fresh baby spinach wilts quickly; add it last to preserve texture and color.
• Grape tomatoes can be substituted with cherry tomatoes if preferred.
• For a richer flavor, sprinkle grated Parmesan or fresh basil before serving.

Keywords: shrimp pasta, tomato spinach pasta, quick shrimp dinner, Italian pasta recipe, one pan pasta, healthy shrimp recipe