Tomato Spinach Shrimp Pasta is one of those vibrant, satisfying weeknight dinners that feels a little extra special but comes together effortlessly. Juicy shrimp, sweet tomatoes, and fresh spinach tangle around pasta with a sprinkling of parmesan to top it all off; it’s a dish bursting with color, freshness, and classic Italian-American flavors in every bite. When you want something quick and impressive that doesn’t skimp on taste, this is the recipe you’ll find yourself returning to over and over again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Tomato Spinach Shrimp Pasta lies in how just a handful of simple ingredients create a symphony of flavors and textures. Every element serves a purpose, bringing either richness, freshness, a burst of color, or just the perfect bit of heat to the table.
- Pasta (8 ounces, penne or linguine): Choose your favorite shape for a delightfully chewy base that perfectly soaks up the sauce.
- Olive oil (1 tablespoon): The backbone of the sauce, lending a luscious mouthfeel and subtle richness.
- Garlic (3 cloves, minced): For that unmistakable aromatic kick that we all crave in cozy Italian dishes.
- Red pepper flakes (1/2 teaspoon, optional): A touch of heat brightens every bite, but feel free to adjust to your taste.
- Raw shrimp (1 pound, peeled and deveined): Sweet, juicy, and quick-cooking—the star of this pasta show.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential seasonings to lift and balance all the fresh flavors.
- Cherry tomatoes (2 cups, halved): They burst with sweet, juicy flavor and add a gorgeous pop of color.
- Fresh spinach (3 cups): Tosses in vibrant green goodness and tons of nutrition, wilting perfectly into the pasta.
- Grated parmesan cheese (1/4 cup): For a savory finish and beautiful creamy cling to every noodle.
- Pasta water (1/4 cup, reserved): This starchy liquid melds everything together for a glossy, cohesive sauce.
- Fresh basil (optional, for garnish): A sprinkle of basil adds an herbal aroma and a final touch of color.
How to Make Tomato Spinach Shrimp Pasta
Step 1: Cook the Pasta
Start by cooking your pasta in a big pot of generously salted boiling water. This is your chance to make sure every strand or tube is well seasoned! Follow the package directions for your chosen pasta shape, and just before draining, scoop out about 1/4 cup of that precious pasta water—you’ll need it later to help bring your Tomato Spinach Shrimp Pasta sauce together beautifully. Drain the pasta and set it aside.
Step 2: Sauté the Garlic and Flakes
While the pasta cooks, heat up the olive oil in a large skillet over medium heat. Toss in the minced garlic and, if you’re feeling bold, the red pepper flakes. The aroma will tell you everything: this quick sizzle infuses the oil with flavor in just 30 seconds. Be sure not to let the garlic burn—just fragrant is perfect.
Step 3: Cook the Shrimp
Add the shrimp to the skillet with a sprinkle of salt and pepper. Don’t overcrowd them—let them sear in a single layer. They’ll need about 2 to 3 minutes per side, turning just once, until they blush pink and turn delightfully opaque. Remove the shrimp from the pan once they’re cooked to avoid overcooking.
Step 4: Build the Sauce with Tomatoes and Spinach
Toss the halved cherry tomatoes right into that flavorful skillet. Let them cook for 2–3 minutes until they start to soften and release their juices. Then pile in the fresh spinach. The heat will wilt it down in under a minute, mixing into the light tomato sauce and adding freshness to the Tomato Spinach Shrimp Pasta base.
Step 5: Combine and Finish
Return the cooked shrimp and drained pasta to the skillet, along with the reserved pasta water. Give everything a good toss so all those lovely flavors coat every noodle. Sprinkle the parmesan over the top and gently stir again. You want the cheese to help form a creamy, glossy sauce that clings to every bite.
How to Serve Tomato Spinach Shrimp Pasta
Garnishes
A handful of chiffonade basil or an extra dusting of parmesan makes your Tomato Spinach Shrimp Pasta truly pop—visually and in flavor. You can also add a light drizzle of olive oil or a twist of freshly cracked black pepper for a chef’s kiss finishing touch.
Side Dishes
Round out your meal with a crisp green salad tossed in lemony vinaigrette or a warm basket of garlic bread. The fresh crunch of salad and the buttery richness of bread pair oh-so-well with the bright, savory-sweet flavors of your pasta.
Creative Ways to Present
This pasta looks gorgeous heaped onto a large platter for family-style dining. Or, for a fun dinner party twist, try serving individual nests of Tomato Spinach Shrimp Pasta in shallow bowls, topping each with extra shrimp and a basil leaf for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The pasta will keep well for up to two days, and the flavors actually meld a bit more—making that next-day lunch even tastier.
Freezing
While fresh is best, you can freeze Tomato Spinach Shrimp Pasta if needed. Just portion into containers and freeze for up to a month. Be aware the texture of the shrimp and spinach may soften a little upon thawing, but the overall flavor will still be delicious.
Reheating
To reheat, warm the pasta gently in a skillet over low to medium heat, adding a splash of water or broth to loosen the sauce. Microwaving works in a pinch, but the shrimp will stay juicier if you reheat on the stove.
FAQs
Can I use frozen shrimp for Tomato Spinach Shrimp Pasta?
Absolutely! Just make sure to fully thaw and pat dry your shrimp before cooking, so they sear nicely and don’t water down the sauce.
What pasta shapes work best in this dish?
Penne and linguine are both fantastic for holding onto the sauce and letting those tasty bits nestle in, but feel free to use any short or long pasta you enjoy.
How can I make this pasta dairy free?
Skip the parmesan cheese, or swap it for a plant-based grated cheese. The pasta will still be packed with flavor from the tomatoes, garlic, and shrimp.
Can I add extra vegetables?
Of course! Zucchini ribbons, asparagus tips, or even bell peppers mix in beautifully with the existing flavors of the Tomato Spinach Shrimp Pasta.
What if I’m not a fan of spice?
Simply leave out the red pepper flakes—you’ll still have a garlicky, bold sauce that’s just as satisfying.
Final Thoughts
If you’re searching for a crowd-pleasing, comforting meal with a splash of Italian-inspired flair, give Tomato Spinach Shrimp Pasta a try. It’s quick, packed with goodness, and honestly—once you taste that swirl of juicy tomatoes, greens, and plump shrimp—you’ll wonder how you ever lived without this recipe in your rotation!
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Tomato Spinach Shrimp Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Tomato Spinach Shrimp Pasta recipe is a delightful combination of tender shrimp, sweet cherry tomatoes, and fresh spinach, all tossed with pasta and a flavorful garlic-infused olive oil sauce. It’s a quick and easy dish perfect for a weeknight dinner or a special occasion.
Ingredients
Pasta:
- 8 ounces pasta (penne or linguine)
Shrimp:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound raw shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 2 cups cherry tomatoes, halved
- 3 cups fresh spinach
- 1/4 cup grated parmesan cheese
- 1/4 cup pasta water (reserved)
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Boil the pasta in salted water, then drain and set aside, reserving some pasta water.
- Sauté Aromatics: In a skillet, sauté garlic and red pepper flakes in olive oil until fragrant.
- Cook Shrimp: Add shrimp, salt, and pepper to the skillet, cook until pink and opaque.
- Add Tomatoes and Spinach: Toss in cherry tomatoes, cook until softened, then add spinach and cook until wilted.
- Combine Ingredients: Add pasta and reserved water to the skillet, mix well. Sprinkle with parmesan cheese.
- Serve: Garnish with basil, if desired, and serve hot.
Notes
- Use gluten-free pasta if needed.
- Enhance flavor with white wine or lemon juice.
- For a dairy-free version, omit parmesan or use a plant-based alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
