Tomato Spinach Shrimp Pasta

If you’re looking for a quick, easy, and delicious dinner that feels like it came straight from a coastal Italian bistro, look no further than this Tomato Spinach Shrimp Pasta.

This dish combines succulent shrimp, fresh baby spinach, and sweet cherry tomatoes, all tossed with al dente pasta in a light yet flavorful garlic and olive oil sauce. It’s everything you want in a weekday dinner: vibrant, balanced, and satisfying—with no heavy cream or complicated steps.

What makes this recipe so special is its simplicity and versatility. It’s packed with lean protein, nutrients from the spinach and tomatoes, and that classic Mediterranean flair.

The shrimp are quickly sautéed with garlic until just pink, the tomatoes burst into a light sauce, and the spinach wilts into the mix—creating a colorful, fresh, and comforting pasta dish that’s both light and indulgent.

Whether you’re trying to eat more seafood, sneak in more greens, or just impress someone with minimal effort, Tomato Spinach Shrimp Pasta is a must-try. It’s also a one-pan wonder with minimal cleanup!

Why I Love This Recipe

We love Tomato Spinach Shrimp Pasta because it’s the perfect balance of light, fresh, and comforting flavors all in one dish. The sweetness of juicy tomatoes pairs beautifully with the delicate flavor of shrimp, while the fresh spinach adds both color and nutrition. Tossed together with tender pasta, olive oil, garlic, and a touch of seasoning, every bite feels vibrant yet satisfying.

What makes this recipe extra special is how quick and easy it is to prepare—ready in under 30 minutes, yet it tastes like something you’d order at a fine Italian restaurant. It’s versatile enough for a busy weeknight dinner but elegant enough to serve for guests. We also love how wholesome it is—packed with lean protein, fresh veggies, and a touch of healthy carbs, it strikes the perfect balance of indulgence and nourishment. It’s a meal that feels light yet deeply satisfying, which makes it a true favorite in our kitchen.

Why You Must Try It

You must try Tomato Spinach Shrimp Pasta because it’s one of those dishes that proves healthy food can also be absolutely delicious. The combination of plump shrimp, fresh spinach, and ripe tomatoes creates a vibrant medley of flavors that feels both light and satisfying. It’s a pasta dish that doesn’t weigh you down, yet still delivers that comforting, soul-warming quality we crave in a hearty meal.

Another reason this recipe is a must-try is its simplicity. In just about 25–30 minutes, you can create a restaurant-quality dinner using fresh, wholesome ingredients. It’s perfect for busy weeknights when time is short but you still want something nourishing and flavorful. The shrimp cooks quickly, the spinach wilts beautifully into the sauce, and the pasta ties everything together into one harmonious bite.

Whether you’re cooking for family, friends, or just yourself, this dish feels special while remaining approachable, making it a must-have recipe in your collection.

Recipe Info:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Calories: Approx. 450–500 per serving (depending on pasta and oil used)

Ingredients

For the Pasta:

• 8 oz (225g) spaghetti, linguine, or fettuccine (whole wheat or regular)
• Salt, for pasta water

For the Shrimp and Sauce:

• 1 lb (450g) raw shrimp, peeled and deveined (medium or large)
• 2 tablespoons olive oil (extra virgin preferred)
• 4 cloves garlic, minced
• 1½ cups cherry tomatoes, halved
• 2 cups fresh baby spinach
• ¼ teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Juice of ½ lemon (plus wedges for serving)
• ¼ cup grated Parmesan cheese (optional but recommended)
• 1 tablespoon chopped fresh parsley or basil (for garnish)

Directions:

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions until al dente.
3. Before draining, reserve ½ cup of pasta water.
4. Drain and set aside.

Step 2: Cook the Shrimp

1. While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Pat shrimp dry with paper towels and season with a pinch of salt and pepper.
3. Add shrimp to the skillet in a single layer and cook for 1–2 minutes per side, or until pink and opaque.
4. Transfer cooked shrimp to a plate and set aside.

Step 3: Sauté the Tomatoes and Spinach

1. In the same skillet, add another 1 tablespoon olive oil.
2. Add minced garlic and sauté for 30 seconds, until fragrant.
3. Stir in halved cherry tomatoes and cook for 3–4 minutes, until they begin to soften and burst slightly.
4. Add spinach and cook for another 1–2 minutes, until wilted. Season with salt, pepper, and red pepper flakes if using.

Step 4: Combine and Serve

1. Return shrimp to the skillet along with the cooked pasta.
2. Add lemon juice and a splash of the reserved pasta water (start with ¼ cup).
3. Toss everything together until well coated and heated through. Add more pasta water as needed to loosen the sauce.
4. Remove from heat and top with grated Parmesan and fresh herbs.
5. Serve hot with extra lemon wedges and more Parmesan on the side.

Tips and Variations:

Tips:

• Don’t overcook the shrimp—once they turn pink, they’re done.
• Save pasta water! It helps emulsify the sauce and coat the pasta beautifully.
• Use a large skillet or sauté pan to make tossing easier.

Variations:

• Add wine: Deglaze the pan with a splash of white wine after the garlic for extra depth.
• Make it creamy: Stir in ¼ cup heavy cream or a spoonful of cream cheese at the end.
• Add cheese: Use crumbled feta or goat cheese for a tangy twist.
• Spice it up: Add sliced jalapeños or more red pepper flakes.
• Go low-carb: Serve over zucchini noodles or spaghetti squash instead of pasta.

Serving Suggestions

• Pair with a simple green salad with balsamic vinaigrette.
• Serve with a slice of garlic bread or toasted sourdough.
• Add a glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc.
• Top with toasted pine nuts or almonds for crunch.

Conclusion

Tomato Spinach Shrimp Pasta is the kind of dish that proves gourmet flavors don’t have to come from complicated steps or long cooking times. With a handful of fresh ingredients and just one skillet, you can serve up a meal that’s vibrant, healthy, and comforting all at once.

Whether you’re treating yourself to a solo dinner, feeding a family, or hosting friends, this dish delivers. It’s versatile, beautiful, and bursting with the natural goodness of shrimp, spinach, tomatoes, and garlic. Bookmark this one—it’ll become a weeknight staple in no time.

FAQs:

Q: Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat them dry before cooking to avoid excess water.

Q: Can I make this dairy-free?

Absolutely—just skip the Parmesan or use a plant-based alternative.

Q: What type of pasta works best?

Spaghetti, linguine, or angel hair all work great. Short pasta like penne or farfalle also works if that’s what you have.

Q: Can I use canned tomatoes instead of fresh?

Yes—use 1 cup of drained diced tomatoes or cherry tomatoes from a can, but fresh provides better texture and flavor.

Q: How long will leftovers last?

Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the shrimp.