Tomato Spinach Shrimp Pasta Recipe
If you’re seeking a weeknight dinner that looks and tastes utterly restaurant-worthy—without the long prep—you absolutely need to put this Tomato Spinach Shrimp Pasta on your table. Imagine juicy sautéed shrimp tossed with tender spaghetti, a quick garlicky tomato pan sauce, and ribbons of vibrant spinach mingling throughout. It’s a colorful, flavor-packed dish that comes together in a snap, always impresses, and somehow feels both comforting and special all at once. Tomato Spinach Shrimp Pasta has become a staple in my kitchen, and I can’t wait to help make it a star in yours too.
Ingredients You’ll Need
The magic of Tomato Spinach Shrimp Pasta is in how each simple ingredient plays an essential role: fresh produce gives stunning color and brightness, while everyday pantry staples amp up the flavor. Here’s what you’ll need and why you shouldn’t skip any of them.
- Spaghetti: Classic spaghetti is perfect here, soaking up the sauce and twirling around the shrimp and veggies for every flavorful bite.
- Shrimp (1 pound, 31-40 count): Medium-sized shrimp cook quickly and stay juicy; make sure they’re thawed and peeled for best results.
- Olive Oil: Adds richness and helps caramelize the garlic and tomatoes for a deeper flavor.
- Butter: Balances the olive oil, giving the sauce a touch of creamy body that coats the pasta luxuriously.
- Garlic (minced): Finely chopped garlic infuses a fabulous aroma and boosts both shrimp and veggies.
- Grape Tomatoes (halved): These pop with a sweet-tart juiciness and break down quickly for an easy, bright sauce.
- Chicken Broth: A splash of broth creates just enough sauce and enhances savory depth—veg broth also works.
- Italian Seasoning: A sprinkle melds all the flavors together and brings warmth to the dish.
- Fresh Baby Spinach: Wilts gently for color, freshness, and extra nutrients—don’t worry, it shrinks down a lot.
- Salt & Pepper: Essential for bringing out all the flavors—taste as you go!
How to Make Tomato Spinach Shrimp Pasta
Step 1: Cook the Spaghetti
Get things started by bringing a generously salted pot of water to a boil. Add your spaghetti and cook it just to al dente, following the package instructions. This step is classic for any good pasta—make sure not to overcook, since the noodles will soak up flavor later when tossed with the saucy shrimp.
Step 2: Sauté Garlic and Start the Sauce
While the pasta cooks, heat olive oil and butter in a large skillet over medium-high. Once the pan is shimmering, toss in the minced garlic. Let it sizzle for just 30 seconds; it’ll become super fragrant and release wonderful flavor to base the Tomato Spinach Shrimp Pasta sauce.
Step 3: Simmer Tomatoes and Season
Add in the halved grape tomatoes, followed by the chicken broth and a dash of Italian seasoning. The tomatoes will cook down, softening and releasing their juices into the pan. Give them about 5 minutes to break down—this creates a fast, light sauce that feels fresh.
Step 4: Add Shrimp and Spinach
Scoot the shrimp into the skillet next, then pile on two cups of packed baby spinach. Reduce the heat to medium so everything cooks gently, preventing the shrimp from turning rubbery. Stir and turn the shrimp occasionally until they’re just opaque throughout and the spinach has wilted beautifully—about 5 minutes.
Step 5: Season and Toss with Pasta
Season everything with salt and pepper to your liking. Drain your cooked spaghetti and add it right into the skillet, tossing so that the pasta soaks up every bit of the flavorful tomato and shrimp sauce. If you crave a looser sauce, splash in a bit of the reserved hot pasta water until it’s silky and glossy. Tomato Spinach Shrimp Pasta is ready to dazzle!
How to Serve Tomato Spinach Shrimp Pasta
Garnishes
Finish your Tomato Spinach Shrimp Pasta with a shower of chopped fresh parsley or basil for a herbal lift. A grating of parmesan ups the savoriness, or for a kick, add a pinch of red pepper flakes or a drizzle of lemon juice right before serving. Each little touch enhances the colors and flavors in the bowl.
Side Dishes
You can keep things light and Italian-inspired with a crisp green salad tossed in a zingy vinaigrette, or add a warm basket of garlic bread to scoop up all the luscious sauce. A roasted veggie medley or even a simple antipasto platter would all be at home alongside your Tomato Spinach Shrimp Pasta feast.
Creative Ways to Present
For a wow-factor dinner, try twirling the pasta into restaurant-worthy nests on each plate, topping with extra shrimp and spinach. Serve family-style straight out of the skillet for a rustic look, or pile into shallow bowls with big shavings of parmesan. Tomato Spinach Shrimp Pasta also makes a fun option for a dinner buffet or pasta bar for guests to serve themselves.
Make Ahead and Storage
Storing Leftovers
Leftover Tomato Spinach Shrimp Pasta holds up surprisingly well! Store any cooled leftovers in an airtight container in your fridge for up to two days. The flavors deepen as they mingle, and it’s incredibly satisfying for lunch the next day.
Freezing
While you can technically freeze Tomato Spinach Shrimp Pasta, the texture of the shrimp and spinach may not be quite as fresh after thawing. If you do freeze, pack in a sealed container for up to a month. Thaw overnight in the refrigerator before reheating.
Reheating
For best results, gently reheat the pasta in a skillet over medium-low heat, adding a splash of water or more broth to loosen the sauce if needed. This keeps the shrimp tender and the spinach vibrant. You can also microwave it in short bursts, but be careful not to overdo it—shrimp cooks quickly!
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just be sure to fully thaw and pat the shrimp dry before cooking. This helps them sear instead of steam, making them tasty and tender in your Tomato Spinach Shrimp Pasta.
What pasta shapes work besides spaghetti?
Linguine, fettuccine, or even penne are fantastic alternatives. Any shape that can tangle up with the sauce and catch those juicy bits of tomato and shrimp is a winner with Tomato Spinach Shrimp Pasta.
Can I make it dairy-free?
You can! Swap the butter for extra olive oil, and skip the optional parmesan finish. The dish will still be brimming with flavor and color—perfect if you’re avoiding dairy.
How do I keep the shrimp from getting rubbery?
Keep your heat moderate during the shrimp step, and watch closely—the moment they turn opaque and pink, they’re done. Overcooking is the main culprit for tough shrimp, so err on the side of just-done for the best bite in your Tomato Spinach Shrimp Pasta.
Can I add other vegetables?
Definitely! Feel free to toss in sliced mushrooms, bell peppers, or zucchini for extra color and a veggie boost. Just sauté them a few minutes before adding the tomatoes so they soften nicely.
Final Thoughts
If you’re ready for a dish that’s as easy as it is impressive, give Tomato Spinach Shrimp Pasta a try. I think you’ll love how quickly it comes together, and how it brings that something-special spirit to even the busiest weeknight. Go ahead, add it to your rotation—I promise, your taste buds (and anyone you share it with) will thank you!
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Tomato Spinach Shrimp Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delightful and easy-to-make pasta dish featuring juicy shrimp, sweet grape tomatoes, and nutritious spinach in a flavorful garlic butter sauce. This Tomato Spinach Shrimp Pasta is a perfect balance of flavors and textures that will satisfy your cravings for a comforting yet light meal.
Ingredients
Spaghetti:
- 8 ounces uncooked spaghetti
Shrimp:
- 1 pound uncooked (31-40/pound size) shrimp, thawed & peeled (tails removed)
Sauce:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 10 ounces grape tomatoes, halved
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups fresh baby spinach, packed
- Salt & pepper, to taste
Instructions
- Boil the Pasta: Cook the spaghetti in salted boiling water until al dente.
- Prepare the Sauce: In a skillet over medium-high heat, sauté garlic in olive oil and butter for 30 seconds. Add tomatoes, chicken broth, and Italian seasoning. Cook until tomatoes soften.
- Cook the Shrimp: Add shrimp and spinach to the skillet. Cook for about 5 minutes until shrimp are pink and cooked through, and spinach wilts.
- Combine: Season with salt and pepper, then toss with cooked spaghetti. Add pasta water if desired for a saucier consistency.
Notes
- This dish pairs well with a sprinkle of Parmesan cheese and a squeeze of fresh lemon juice for added flavor.
- Feel free to customize the dish with additional herbs or spices to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 190mg
Keywords: Tomato Spinach Shrimp Pasta, Shrimp Pasta Recipe, Easy Pasta Recipe
