If you’re craving something fresh, vibrant, and packed with flavor, then this Tomato Spinach Shrimp Pasta Recipe is exactly what your dinner table needs. It beautifully combines succulent shrimp, juicy grape tomatoes, and tender baby spinach with perfectly cooked spaghetti. The garlic-infused olive oil and buttery sauce bring everything together harmoniously, making each bite a delightful celebration of textures and tastes. Whether it’s a weeknight treat or a cozy weekend meal, this recipe never fails to impress with its colorful ingredients and simple, satisfying preparation.
Ingredients You’ll Need
Each ingredient in this Tomato Spinach Shrimp Pasta Recipe plays a vital role in building its rich flavor and appealing texture. From the plump shrimp adding protein and sweetness to the refreshing spinach that brightens the dish with its leafy freshness, every component is essential and simple to find.
- 8 ounces uncooked spaghetti: The perfect base, providing a satisfying bite that carries the sauce beautifully.
- 1 pound uncooked shrimp (31-40/pound, thawed, peeled, and tails removed if desired): Juicy and tender, shrimp add a delicious seafood touch without overpowering the other flavors.
- 1 tablespoon olive oil: Brings a rich and fruity undertone while helping to sauté garlic perfectly.
- 2 tablespoons butter: Adds creaminess and depth to the sauce, making it irresistibly smooth.
- 4 cloves garlic, minced: Infuses the dish with aromatic warmth that wakes up all the other ingredients.
- 10 ounces grape tomatoes, halved: Bursting with sweetness and tang, these tomatoes bring vibrant color and juiciness.
- ¼ cup chicken broth: Enhances the sauce with savory notes and ensures it stays light yet flavorful.
- ¼ teaspoon Italian seasoning: A simple herb blend that ties the Mediterranean flavors together seamlessly.
- 2 cups (packed) fresh baby spinach: Adds a tender green contrast and boosts the nutritional value.
- Salt and pepper, to taste: Essential seasonings that balance and brighten the overall dish.
How to Make Tomato Spinach Shrimp Pasta Recipe
Step 1: Cook the Spaghetti Al Dente
Start by boiling a large pot of salted water and cooking the spaghetti until it’s just tender but still has a little bite. This al dente texture makes a huge difference, giving your dish a satisfying chew that complements the soft shrimp and wilted spinach perfectly. Drain it, then set it aside, keeping it warm and ready to mingle with the sauce.
Step 2: Sauté Garlic in Olive Oil and Butter
While the pasta cooks, heat the olive oil and butter in a skillet over medium-high heat. Add the minced garlic and let it sauté for about 30 seconds until fragrant. This quick step unlocks the deep, inviting aroma of garlic, laying the foundation for the entire dish’s flavor profile.
Step 3: Cook Tomatoes with Broth and Italian Seasoning
Next, stir in the halved grape tomatoes, chicken broth, and Italian seasoning. Let everything simmer for roughly 5 minutes, stirring occasionally. The tomatoes will soften and release their sweet juices, mixing with the broth to create a light but flavorful sauce that will coat every strand of spaghetti wonderfully.
Step 4: Add Shrimp and Spinach
Now, add the shrimp directly to the skillet, followed by the fresh baby spinach. Lower the heat to medium and continue cooking for about 5 minutes. You’ll notice the shrimp turn pink and curl slightly, signaling they’re perfectly cooked, while the spinach wilts down, adding a tender green touch that balances the dish.
Step 5: Season and Toss with Pasta
Season your creation with salt and pepper according to your taste. Then toss the shrimp and tomato mixture with the cooked spaghetti, making sure every strand is coated in that garlicky, buttery goodness. If the sauce feels a bit thick, add a splash of the hot reserved pasta water to loosen it up nicely.
Step 6: Serve Immediately with Optional Garnishes
This pasta is best enjoyed fresh. Serve it immediately, perhaps garnished with a sprinkle of freshly grated Parmesan cheese or some chopped herbs for an extra flavor boost and beautiful presentation.
How to Serve Tomato Spinach Shrimp Pasta Recipe
Garnishes
For garnishing, I love adding freshly grated Parmesan cheese or a handful of chopped fresh basil or parsley. These touches enhance the visual appeal and bring an additional layer of freshness that makes the dish sing even more.
Side Dishes
Since this Tomato Spinach Shrimp Pasta Recipe is fairly complete on its own, lighter side dishes work best. A crisp green salad with a lemon vinaigrette or some crusty garlic bread perfectly complements the pasta without overwhelming your palate.
Creative Ways to Present
For a fun twist, try serving this pasta in individual shallow bowls with a sprig of fresh herb on top. Alternatively, layering the shrimp and veggies atop the pasta instead of mixing it all in can create a restaurant-style look that impresses guests effortlessly.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The shrimp and spinach pasta will stay fresh for up to 2 days, although it’s best enjoyed as fresh as possible to preserve the textures of the spinach and shrimp.
Freezing
This dish isn’t ideal for freezing because the spinach and tomatoes may lose their texture, and shrimp can become rubbery upon reheating. If you must freeze, separate the pasta and sauce, then store in airtight containers to reheat separately later.
Reheating
When reheating, use a skillet over medium heat rather than the microwave to retain the shrimp’s tenderness. Add a small splash of water or broth to loosen the sauce while warming to prevent dryness and keep the flavors vibrant.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture, which can affect the sauce’s consistency.
Is it possible to make this recipe vegetarian?
Definitely! You can substitute shrimp with mushrooms or a mix of sautéed vegetables like zucchini and bell peppers while keeping all other ingredients the same for a delicious vegetarian version.
What kind of pasta works best?
Spaghetti is perfect here as it holds onto the sauce well without overpowering the delicate shrimp and spinach, but feel free to experiment with linguine or fettuccine for a slightly different texture.
Can I prepare any parts of the recipe in advance?
You can cook the spaghetti ahead of time and refrigerate it. Just toss it lightly with olive oil to prevent sticking, then reheat together with the sauce for convenience on busy nights.
How can I make the sauce creamier?
For a creamier texture, stir in a splash of heavy cream or a dollop of mascarpone cheese just before tossing the pasta. This will add richness while keeping the dish light and fresh.
Final Thoughts
If you’re looking to brighten your dinner routine, this Tomato Spinach Shrimp Pasta Recipe is a fantastic pick. It’s quick, easy, and packed with layers of fresh, comforting flavors that never fail to delight. Once you try it, I’m sure it will become one of your go-to recipes as well — a perfect meal to share and savor any night of the week.
Print
Tomato Spinach Shrimp Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tomato Spinach Shrimp Pasta is a quick and flavorful 30-minute dish featuring succulent shrimp, fresh baby spinach, and sweet grape tomatoes tossed with al dente spaghetti. A light sauce made with garlic, chicken broth, and Italian seasoning ties everything together, making it a perfect weeknight dinner that’s both nutritious and delicious.
Ingredients
For the Pasta
- 8 ounces uncooked spaghetti
For the 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, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the spaghetti until al dente according to package instructions. Drain the pasta and set it aside for later.
- Sauté Garlic: While the pasta is cooking, heat the olive oil and butter in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant, ensuring the garlic doesn’t burn.
- Cook Tomatoes and Season: Add the halved grape tomatoes, chicken broth, and Italian seasoning to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a light sauce.
- Add Shrimp and Spinach: Incorporate the shrimp into the skillet along with the fresh baby spinach. Reduce the heat to medium and cook for another 5 minutes until the shrimp turn pink and are fully cooked and the spinach has wilted.
- Season and Combine: Season the mixture with salt and black pepper to taste. Toss the shrimp and vegetable mixture with the cooked spaghetti until well combined. If the sauce seems too thick, add some reserved hot pasta water to reach desired consistency.
- Serve: Serve the pasta immediately. Optionally, garnish with extra Parmesan cheese or fresh herbs for added flavor and presentation.
Notes
- Do not overcook the shrimp to avoid rubbery texture; cook just until they turn pink.
- Reserve some pasta cooking water to adjust the sauce consistency if needed.
- Use freshly minced garlic for best flavor.
- Grape tomatoes can be substituted with cherry tomatoes if unavailable.
- For a vegetarian version, omit shrimp and add more vegetables like mushrooms or zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
