Tomato Spinach Shrimp Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
