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!
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
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- Before draining, reserve ½ cup of pasta water.
- Drain and set aside.
Step 2: Cook the Shrimp
- While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Pat shrimp dry with paper towels and season with a pinch of salt and pepper.
- Add shrimp to the skillet in a single layer and cook for 1–2 minutes per side, or until pink and opaque.
- Transfer cooked shrimp to a plate and set aside.
Step 3: Sauté the Tomatoes and Spinach
- In the same skillet, add another 1 tablespoon olive oil.
- Add minced garlic and sauté for 30 seconds, until fragrant.
- Stir in halved cherry tomatoes and cook for 3–4 minutes, until they begin to soften and burst slightly.
- 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
- Return shrimp to the skillet along with the cooked pasta.
- Add lemon juice and a splash of the reserved pasta water (start with ¼ cup).
- Toss everything together until well coated and heated through. Add more pasta water as needed to loosen the sauce.
- Remove from heat and top with grated Parmesan and fresh herbs.
- Serve hot with extra lemon wedges and more Parmesan on the side.
Why I Love This Recipe
This dish hits every note: it’s fast, it’s flavorful, and it looks stunning on the plate. I love how the juicy tomatoes create their own light sauce that pairs perfectly with the garlicky shrimp and tender spinach. The addition of lemon juice brightens everything, and the pasta absorbs all those delicious juices. Plus, it’s a healthier alternative to cream-based shrimp pasta dishes—still indulgent, but lighter and fresher.
I also appreciate how this recipe scales easily and can be tailored to your tastes or pantry. Whether you want to go gluten-free, low-carb, or just clean out your fridge, it adapts beautifully.
Why You Must Try It
- Ready in under 40 minutes
- Healthy, colorful, and nutrient-rich
- Naturally light and dairy-optional
- Perfect for seafood lovers
- Elegant enough for entertaining, easy enough for weeknights
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.
