If you’re craving a dish that bursts with vibrant flavors and comes together in no time, this Tomato Spinach Shrimp Pasta Recipe is an absolute delight to have in your culinary arsenal. Imagine tender shrimp dancing alongside sweet cherry tomatoes and fresh spinach, all enveloped in a light, garlicky sauce that perfectly clings to al dente pasta. It’s a combination that’s as visually appealing as it is mouthwatering, guaranteed to become one of your go-to recipes for busy weeknights or relaxed weekend dinners.
Ingredients You’ll Need
The wonderful thing about this Tomato Spinach Shrimp Pasta Recipe is how simple the ingredients list is, yet how each item plays a crucial role in delivering taste, texture, and color that elevates the dish to something special. From the succulent shrimp to the bright pop of cherry tomatoes, every ingredient is essential.
- 12 ounces spaghetti or linguine: Choose your favorite long pasta for the perfect base that soaks up all those delicious flavors.
- 1 pound large shrimp peeled and deveined: Provides a protein-packed, tender seafood element that cooks quickly.
- 2 tablespoons olive oil divided: Adds richness and helps sauté the garlic and shrimp to golden perfection.
- 3 cloves garlic minced: Infuses an irresistible aromatics base that ties the entire dish together.
- 0.25 teaspoon red pepper flakes optional: Adds a subtle kick for those who enjoy a hint of heat.
- 1 cup cherry tomatoes halved: Brings juicy bursts of sweetness and vibrant color.
- 2 cups fresh spinach roughly chopped: Introduces a fresh, nutritious green that wilts perfectly into the warm sauce.
- 0.5 teaspoon salt: Enhances and balances all the flavors beautifully.
- 0.25 teaspoon black pepper: Provides a gentle peppery note without overpowering the dish.
- 0.5 cup chicken broth or dry white wine: Helps create a luscious, flavorful sauce and deglazes the pan.
- 2 tablespoons fresh lemon juice: Adds bright acidity that lifts and freshens every bite.
- 0.25 cup grated Parmesan cheese: Delivers a savory, creamy finish that melds the flavors together.
- 2 tablespoons chopped fresh parsley: A final fresh herbaceous touch to complete the dish.
How to Make Tomato Spinach Shrimp Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. This step is key because well-salted pasta water seasons the noodles inside and out. Cook your spaghetti or linguine according to the package directions until it reaches al dente—just tender but still with a slight bite. Be sure to save half a cup of pasta water before draining, which will come in handy to loosen your sauce later. Set the pasta aside, ready for the next flavorful stage.
Step 2: Sauté the Shrimp
While your pasta is boiling, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season your peeled and deveined shrimp with salt and pepper, then place them in the skillet. Cooking shrimp fast is the trick here—give them just about 1 to 2 minutes per side until they turn pink and opaque. Remove the shrimp once done and set them aside so they don’t overcook while you build the sauce.
Step 3: Build the Sauce
Lower the heat to medium and add the remaining olive oil to the skillet. Toss in the minced garlic and red pepper flakes if you’re using them, stirring for about 30 seconds until you can smell that gorgeous garlicky aroma filling your kitchen. Add the halved cherry tomatoes and let them soften for 2 to 3 minutes, releasing natural sweetness and juices. Next, pour in your chicken broth or dry white wine to deglaze the pan, simmering gently for 2 minutes to incorporate all the flavors.
Step 4: Wilt the Spinach
Time to add the fresh chopped spinach. It may seem like a lot at first, but spinach wilts quickly and dramatically reduces in volume. Stir it into the sauce, cooking just until it’s tender and vibrant green. This step keeps the spinach fresh and bright, adding lovely color and a nutritional boost.
Step 5: Combine and Finish
Return the cooked shrimp to the skillet, followed by the drained pasta. Toss everything together gently but thoroughly, adding a splash of the reserved pasta water if the sauce feels too thick or clings too heavily. This liquid loosens everything up, giving the dish a silky finish. Finally, stir in the fresh lemon juice, grated Parmesan, and chopped parsley. Each of these brings that perfect final layer of flavor: brightness, umami, and freshness right before serving.
How to Serve Tomato Spinach Shrimp Pasta Recipe
Garnishes
To elevate your Tomato Spinach Shrimp Pasta Recipe even more, consider a few delightful garnishes. A sprinkle of extra fresh parsley or chopped basil can add a pop of color and fresh herbaceous notes. If you love a little crunch, toasted pine nuts or a light dusting of extra Parmesan cheese work beautifully.
Side Dishes
This pasta pairs wonderfully with simple sides that complement its fresh, light nature. A basket of warm garlic bread or a crisp green salad dressed with lemon vinaigrette balances the meal perfectly. You can even serve roasted vegetables for a heartier option that brings more texture to your plate.
Creative Ways to Present
Presentation makes any meal feel special. Serve your Tomato Spinach Shrimp Pasta Recipe in shallow bowls for a cozy, rustic look, or plate it neatly in a swirl on a large white plate to highlight the colorful ingredients. Adding a lemon wedge on the side invites guests to add an extra zing of flavor, making the dish interactive and fun.
Make Ahead and Storage
Storing Leftovers
Leftover Tomato Spinach Shrimp Pasta Recipe keeps well in an airtight container in the refrigerator for up to 2 days. To keep the shrimp tender, avoid storing it with the sauce for too long. Ideally, store shrimp and pasta separately if possible, so you can reheat carefully without overcooking.
Freezing
This recipe is best enjoyed fresh, but if you want to freeze it, remove the shrimp first and freeze the pasta and sauce separately. Shrimp can become chewy when frozen and reheated, so it’s better to add fresh cooked shrimp when ready to serve. Store frozen pasta and sauce for up to 1 month in a freezer-safe container.
Reheating
Reheat your Tomato Spinach Shrimp Pasta Recipe gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce and keep the pasta moist. Avoid the microwave if possible, as this can cause uneven heating. If you separated shrimp, add it at the end just to warm through—no more than a minute—to maintain tender texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking and pat them dry to avoid excess moisture that can interfere with sautéing. Frozen shrimp are a convenient and budget-friendly option that works well here.
What pasta works best for Tomato Spinach Shrimp Pasta Recipe?
Spaghetti and linguine are classic choices because their long strands hold the sauce well. However, feel free to try fettuccine, angel hair, or even penne for a different texture experience.
Is it possible to make this dish vegetarian?
Yes! Simply omit the shrimp and add extra vegetables like mushrooms or artichoke hearts to maintain the texture variety. You can also use a plant-based protein substitute to keep it hearty.
Can I add cream to this recipe?
Definitely. For a richer, creamier version of the Tomato Spinach Shrimp Pasta Recipe, stir in about ¼ cup of heavy cream before combining the pasta. It adds a luscious, velvety texture that’s simply indulgent.
How spicy is this dish?
The recipe includes just a pinch of red pepper flakes, which adds a subtle warmth rather than intense heat. You can easily adjust it up or down to suit your spice preference.
Final Thoughts
I can’t recommend this Tomato Spinach Shrimp Pasta Recipe enough for anyone seeking a vibrant, fresh meal that never feels complicated or heavy. From the juicy shrimp to the bright spinach and tomatoes, it’s a winning combination that always satisfies. Give it a try soon—you might just find your new favorite weeknight dinner!
Print
Tomato Spinach Shrimp Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Pescatarian
Description
This Tomato Spinach Shrimp Pasta is a quick and flavorful Italian-American dish featuring perfectly cooked shrimp, fresh spinach, and cherry tomatoes tossed with spaghetti in a zesty lemon garlic sauce. It’s a light yet satisfying meal ideal for weeknight dinners or casual gatherings.
Ingredients
Pasta
- 12 ounces spaghetti or linguine
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 0.25 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup chicken broth or dry white wine
- 2 tablespoons fresh lemon juice
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package directions until al dente. Reserve 0.5 cup of the pasta cooking water before draining the pasta. Set pasta aside.
- Cook Shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper. Add shrimp to the skillet and cook for 1 to 2 minutes per side until they turn pink and opaque. Remove shrimp from skillet and set aside.
- Prepare Sauce Base: Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil. Stir in minced garlic and red pepper flakes (if using), cooking for about 30 seconds until fragrant.
- Cook Vegetables: Add halved cherry tomatoes to the skillet and cook for 2 to 3 minutes until they soften slightly. Pour in the chicken broth or dry white wine and let the mixture simmer for 2 minutes to combine flavors.
- Add Spinach: Stir in the chopped spinach and cook until wilted, about 1 to 2 minutes.
- Combine Ingredients: Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together gently, adding a splash of reserved pasta water as needed to loosen the sauce to your desired consistency.
- Finish and Serve: Stir in fresh lemon juice, grated Parmesan cheese, and chopped parsley. Mix well and serve immediately while hot.
Notes
- For a creamier sauce, add 0.25 cup heavy cream to the sauce before combining with the pasta.
- This dish pairs wonderfully with garlic bread or a simple green salad for a complete meal.
- Feel free to substitute chicken broth with dry white wine or vegetable broth as preferred.
- Red pepper flakes are optional; omit or adjust for heat tolerance.
