If you’re searching for a dish that feels both effortlessly elegant and packed with vibrant flavor, this Tomato Spinach Shrimp Pasta will absolutely steal the show at your table. It’s the kind of recipe you’ll crave on busy weeknights as much as you’ll want to impress friends at an impromptu dinner party. Plump shrimp, sweet cherry tomatoes, and tender baby spinach come together with pasta in a beautifully light yet satisfying sauce that’s brimming with fresh garlic and real Parmesan. In under 30 minutes, you have a seafood pasta dish that tastes like it came straight from your favorite trattoria.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Tomato Spinach Shrimp Pasta lies in its short list of carefully chosen ingredients. Every component plays a delicious role in bringing out the colors, textures, and taste that make this pasta truly memorable.
- Linguine or spaghetti (8 ounces): The classic pasta base for soaking up all that luscious sauce; feel free to pick your favorite shape.
- Olive oil (1 tablespoon): Adds a savory richness and helps everything cook evenly.
- Large shrimp, peeled and deveined (1 pound): The real star! Quick-cooking and juicy, shrimp bring a touch of luxury and protein.
- Garlic, minced (4 cloves): Don’t skip it; the garlic infuses the whole dish with mouthwatering aroma.
- Red pepper flakes (1/4 teaspoon, optional): For a kiss of gentle heat; feel free to use more or less as you like.
- Cherry tomatoes, halved (2 cups): These burst with sweetness and add gorgeous color.
- Fresh baby spinach (3 cups): Just the right amount to wilt perfectly into the pasta, lending nutrition and a pop of green.
- Parmesan cheese, grated (1/2 cup): Brings that irresistible nutty, salty finish.
- Pasta water, reserved (1/4 cup): The starchy liquid that ties the sauce together—don’t forget to save a splash before draining!
- Salt and black pepper to taste: Essential for seasoning each layer of the dish.
- Fresh basil or parsley for garnish (optional): The finishing touch for freshness and color.
How to Make Tomato Spinach Shrimp Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil, drop in your linguine or spaghetti, and cook until just al dente—usually about 8 to 10 minutes, depending on the brand and your preferred texture. Before draining, scoop out about 1/4 cup of that golden pasta water and set it aside; you’ll need it to make the final sauce perfectly creamy. Drain the pasta and set it aside while you get started on the savory skillet ingredients.
Step 2: Sauté the Shrimp
Heat your olive oil in a large skillet over medium-high heat, swirling to coat the base. Lay the shrimp in a single layer and let them sizzle for 2 to 3 minutes per side until they’re just opaque and rosy pink. Be careful not to overcook—they go from juicy and tender to rubbery quite fast! Once done, transfer the shrimp to a plate and keep them handy for the final toss.
Step 3: Build the Flavor with Garlic and Seasonings
In the same skillet, lower the heat to medium and toss in the minced garlic and red pepper flakes (if you’re using them). Stir constantly for about 30 seconds, just until the garlic is fragrant and golden. This step sets up the irresistible aroma that defines Tomato Spinach Shrimp Pasta.
Step 4: Simmer the Tomatoes
Add in those halved cherry tomatoes, letting them sizzle and cook for 3 to 4 minutes. You want them to break down a bit and start releasing their juices, creating the base for your sauce. This is where the pasta gets its bright, sweet-tangy flavor!
Step 5: Wilt the Spinach
Tumble in the baby spinach, using tongs to gently turn it with the warm tomato mixture. It’ll shrink quickly as it cooks, becoming tender and melding seamlessly with the tomatoes. This step sneaks in veggies and freshness without any extra work.
Step 6: Toss Everything Together
Return the cooked shrimp to the skillet, then pile in the drained pasta, grated Parmesan, and reserved pasta water. Toss everything together until well combined and creamy—the starchy pasta water will help the cheese emulsify with the oil and cooking juices, lightly coating every bite. Taste and add a little salt and black pepper if needed, then remove the skillet from the heat.
Step 7: Final Touches
To really make your Tomato Spinach Shrimp Pasta pop, shower the top with fresh basil or parsley right before serving. This last step lifts the entire dish and brings a burst of color and garden-fresh aroma.
How to Serve Tomato Spinach Shrimp Pasta
Garnishes
Scatter a generous pinch of freshly grated Parmesan and chopped basil or parsley over each bowl to heighten the flavors and add a restaurant-worthy final touch. A drizzle of extra-virgin olive oil can also add gloss and a hint of richness.
Side Dishes
This pasta shines alongside a simple green salad with a lemony vinaigrette, or perhaps a crusty loaf of Italian bread for swiping up every last drop of sauce. Roasted vegetables like asparagus or broccoli also make great companions for Tomato Spinach Shrimp Pasta.
Creative Ways to Present
Try twirling the pasta into individual nests on plates for a special dinner, or serve family-style in a big shallow bowl with shrimp tucked artfully on top. For a rustic touch, offer it straight from the skillet at the table, letting everyone serve themselves and enjoy the festive, shared experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Tomato Spinach Shrimp Pasta, transfer it to an airtight container and pop it in the fridge. The flavors will continue to develop overnight, making this dish even more delicious the next day. It’s best enjoyed within 2 days for optimal freshness and texture.
Freezing
While you can technically freeze Tomato Spinach Shrimp Pasta, shrimp and spinach can lose some of their tenderness after thawing. If you do freeze it, use a freezer-safe container and eat within a month for the best quality. Let it thaw in the fridge overnight before reheating gently.
Reheating
To reheat, add a tablespoon of water or a splash of olive oil to a skillet or saucepan, then gently warm the pasta over medium-low heat, stirring until everything is hot. This will help loosen the sauce and keep the shrimp juicy instead of rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp completely and pat them dry before cooking. Frozen shrimp work beautifully in Tomato Spinach Shrimp Pasta and make it even more convenient to throw together on a busy weeknight.
What other types of pasta can I use?
Linguine and spaghetti are classics, but feel free to use fettuccine, penne, or even whole wheat pasta. Short shapes make for a wonderfully hearty and fun alternative in Tomato Spinach Shrimp Pasta.
Is it spicy with the red pepper flakes?
Only a gentle heat! The flakes add just enough warmth to wake up the flavors without overpowering the pasta. If you love extra spice, feel free to add a pinch more—or leave them out if you want it totally mild.
Can I substitute another green for the spinach?
Definitely. Baby arugula or even chopped kale can stand in for spinach. They add their own delicious twist and pair great with the shrimp and cherry tomatoes.
What wine pairs well with Tomato Spinach Shrimp Pasta?
A crisp white like Pinot Grigio or Sauvignon Blanc is lovely, as is a light rosé. Their bright acidity and freshness match perfectly with the vibrant sauce and delicate shrimp.
Final Thoughts
There’s nothing quite like sharing a big plate of homemade Tomato Spinach Shrimp Pasta with people you care about. Full of color, flavor, and simple ingredients, it’s sure to become a favorite in your kitchen just as it has in mine. I can’t wait for you to try it and make it your own!
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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-American
- Diet: Non-Vegetarian
Description
A delightful and easy-to-make pasta dish that combines the flavors of juicy shrimp, sweet cherry tomatoes, and fresh spinach, all tossed in a creamy Parmesan sauce.
Ingredients
Pasta:
- 8 ounces linguine or spaghetti
- 1 tablespoon olive oil
Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
Other:
- 2 cups cherry tomatoes (halved)
- 3 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta: In salted water, cook pasta until al dente. Reserve 1/4 cup pasta water, drain, and set aside.
- Cook the shrimp: Sauté shrimp in olive oil until pink and opaque. Set aside.
- Prepare the sauce: Sauté garlic and red pepper flakes, add tomatoes, then spinach until wilted. Add back shrimp, cooked pasta, Parmesan, and pasta water. Toss to combine.
- Season and serve: Season with salt and pepper, garnish with basil or parsley, and serve hot.
Notes
- For extra richness, stir in a splash of heavy cream or a tablespoon of butter at the end.
- You can substitute arugula for spinach or use sun-dried tomatoes for a deeper flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 210mg
