Tomato Spinach Shrimp Pasta Recipe
If you’re craving a dinner that’s bursting with vibrant color and flavor but won’t leave you stuck in the kitchen for hours, this Tomato Spinach Shrimp Pasta is about to become your weeknight hero. Each bite is the perfect balance of garlicky shrimp, sweet blistered tomatoes, and ribbons of silky spinach, all nestled among twirls of spaghetti. The quick pan sauce, made from savory chicken broth and a hint of Italian seasoning, binds everything together in a dish that’s as lively on the plate as it is satisfying on your fork. Whether you’re feeding family or need a taste of sunshine any night, you’ll love how easy it is to bring together this showstopper.
Ingredients You’ll Need
The beauty of Tomato Spinach Shrimp Pasta is how effortlessly the ingredients come together, each one adding its own sparkle for maximum flavor, color, and comfort. These kitchen staples are simple, but don’t underestimate how much life they’ll bring to your plate!
- Spaghetti: The classic foundation that soaks up all the zesty flavors – feel free to swap in linguine or your favorite pasta shape.
- Shrimp: For best results, use large, raw shrimp that are peeled and deveined, making prep quick and ensuring juicy, sweet bites.
- Olive Oil: Gives richness and helps the garlic bloom beautifully without burning.
- Butter: Adds just the right amount of indulgence and a glossy finish to your sauce.
- Garlic: Four cloves mean bold, aromatic flavor that ties the whole dish together.
- Grape Tomatoes: Their natural sweetness intensifies when cooked, bringing bursts of color and juicy flavor to every forkful.
- Chicken Broth: A splash adds savory depth and helps create a light sauce that clings to each strand of pasta.
- Italian Seasoning: Just a pinch brings that familiar “something special” you find in your favorite trattoria.
- Fresh Baby Spinach: Two cups might seem like a lot, but it wilts down to tender, emerald-green ribbons that beautifully balance the dish.
- Salt and Pepper: Essential to finish, seasoning everything just right so each element can sing.
How to Make Tomato Spinach Shrimp Pasta
Step 1: Cook the Pasta
Set a large pot of salted water on to boil and add your spaghetti, cooking it just to al dente according to the package. The noodles will finish in the sauce, so don’t overdo it! Once it’s perfectly tender, drain and set aside, reserving a little pasta water in case you want to loosen the sauce later.
Step 2: Sauté Aromatics
While the pasta cooks, grab your biggest skillet and heat up the olive oil and butter over medium-high. Toss in the minced garlic and sauté for just 30 seconds, stirring often so it doesn’t scorch. That heavenly aroma signals you’re building a flavorful base for your Tomato Spinach Shrimp Pasta!
Step 3: Simmer the Tomatoes
Add the halved grape tomatoes straight into the sizzling skillet, along with chicken broth and Italian seasoning. Let this bubble away for about 5 minutes, stirring occasionally as the tomatoes soften and release their sweet-tart juices. You’ll see the beginnings of a light, fragrant sauce.
Step 4: Add Shrimp and Spinach
Now in go your shrimp (nestle them right into the sauce) and pile the fresh baby spinach over the top. Reduce the heat a bit, and cook for about 5 minutes, stirring occasionally, until the shrimp are pink and succulent and the spinach is just wilted. The colors will be absolutely gorgeous!
Step 5: Season and Combine
Time to bring everything together: season with salt and freshly cracked pepper to taste. Tip in the drained spaghetti, and using tongs, toss well so every strand is coated with those savory pan juices and studded with shrimp, tomatoes, and spinach. If you want a looser sauce, add a touch of the reserved pasta water until you reach your desired consistency.
Step 6: Serve and Enjoy
Dish up your Tomato Spinach Shrimp Pasta straight from the pan while it’s piping hot. Add a shower of freshly grated Parmesan or scatter over chopped herbs for a restaurant-worthy finish!
How to Serve Tomato Spinach Shrimp Pasta
Garnishes
A little flourish goes a long way: top your Tomato Spinach Shrimp Pasta with shaved Parmesan, a sprinkle of fresh basil or parsley, or a twist of lemon zest. A drizzle of quality extra-virgin olive oil right before serving adds gloss and a pop of flavor, making the dish feel even more elevated.
Side Dishes
While this pasta is a complete meal on its own, you can round things out with a crisp green salad, some warm crusty bread to sop up the sauce, or a helping of roasted vegetables for a touch of earthiness. Lightly buttered asparagus or garlicky green beans are especially wonderful alongside.
Creative Ways to Present
For a fun twist, try serving Tomato Spinach Shrimp Pasta in shallow bowls so the sauce pools invitingly around the noodles. You can also twirl individual nests with tongs for an elegant plated effect, or pile it all high on a big platter and let everyone dig in family-style. For a special touch, nestle a wedge of lemon on the side of each plate so diners can brighten things up to taste.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Tomato Spinach Shrimp Pasta (lucky you!), let it cool completely, then transfer it to an airtight container. Pop it in the fridge, where it will happily stay fresh for up to 2 days. For the best texture, avoid letting the shrimp sit too long in the sauce before storing.
Freezing
While the pasta and tomatoes themselves freeze well, shrimp are best enjoyed freshly cooked to maintain their tender bite. Freezing the entire dish is possible in a pinch, but just note that thawed shrimp and spinach may lose some of their original texture. To freeze, portion cooled pasta into freezer-safe bags, removing as much air as possible, and freeze for up to 1 month.
Reheating
To warm up leftovers, add a splash of chicken broth or water and reheat gently in a skillet over low heat, tossing until everything is hot but not overcooked. If you’re using the microwave, sprinkle with a bit of water and cover loosely to trap the steam, stopping to stir halfway through. Shrimp cook fast, so take care not to overcook them when reheating.
FAQs
Can I use frozen shrimp directly in Tomato Spinach Shrimp Pasta?
Definitely! Just be sure to fully thaw and pat dry the shrimp first. This way, they cook evenly and stay juicy, soaking up all the garlicky tomato flavor.
What can I substitute for chicken broth?
Vegetable broth is an easy swap that keeps things light and flavorful. Even a splash of pasta cooking water with an extra pinch of seasoning will work in a pinch!
Is it possible to make this dish gluten free?
Absolutely. Just use your favorite gluten-free spaghetti (there are so many good options on the market now!) and double-check that your broth and other ingredients are gluten free as well.
How spicy is this recipe?
This Tomato Spinach Shrimp Pasta is mild, but you’re welcome to jazz it up with red pepper flakes or a dash of hot sauce if you crave a bolder kick.
Can I add other vegetables?
Of course! Feel free to toss in bell peppers, zucchini, or even a handful of peas. This recipe is perfect for cleaning out your produce drawer while keeping the flavors bright and balanced.
Final Thoughts
There’s something truly magical about how quickly this Tomato Spinach Shrimp Pasta comes together, delivering freshness and comfort in every forkful. I hope you’ll give it a try soon and make it your go-to when you need to impress or just want a delicious meal that feels special. You’re in for a treat!
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Tomato Spinach Shrimp Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delightful and flavorful dish, this Tomato Spinach Shrimp Pasta combines juicy shrimp, tender spinach, and sweet grape tomatoes in a garlicky butter sauce served over al dente spaghetti. Quick and easy to make, it’s a perfect weeknight dinner option.
Ingredients
For the Pasta:
- 8 ounces uncooked spaghetti
For the Shrimp:
- 1 pound uncooked shrimp (31-40/pound size), thawed, peeled, and tails removed if desired
For the Sauce:
- 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 the Pasta: Boil a large pot of salted water and cook the spaghetti al dente according to package instructions. Drain and set aside.
- Prepare the Sauce: Heat olive oil and butter in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Cook the Tomatoes: Stir in grape tomatoes, chicken broth, and Italian seasoning. Cook for about 5 minutes until tomatoes soften and release juices.
- Add Shrimp and Spinach: Add shrimp to the skillet, followed by spinach. Cook for another 5 minutes until shrimp are pink and spinach is wilted.
- Combine and Serve: Season with salt and pepper. Toss the mixture with cooked spaghetti until well combined. Add reserved hot pasta water if more sauce is needed. Serve garnished with Parmesan or fresh herbs.
Notes
- You can customize this dish by adding red pepper flakes for a spicy kick.
- Fresh basil leaves can be a great addition for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 180mg
Keywords: Tomato Spinach Shrimp Pasta, Shrimp Pasta Recipe, Easy Pasta Recipe
