If you’re after a deeply satisfying, weeknight-friendly meal that looks impressive and tastes even better, you can’t beat this Tomato Spinach Shrimp Pasta. It’s a vibrant combination of succulent shrimp, juicy tomatoes, tender spinach, and al dente pasta, all tossed in a garlicky, lemon-kissed sauce and finished with fresh Parmesan. Whether you’re cooking for family, friends, or just treating yourself, this dish is as stunning as it is delicious, bringing restaurant-quality flavors right to your kitchen.

Tomato Spinach Shrimp Pasta Recipe - Recipe Image

Ingredients You’ll Need

Tomato Spinach Shrimp Pasta is all about celebrating simple, fresh ingredients done right. Each item on this list brings color, flavor, or texture to the dish, so choosing quality ingredients really makes every bite sing.

Linguine or spaghetti (12 oz): This provides the perfect base and soaks up all the delicious sauce.
Olive oil (1 tablespoon): A splash of healthy fat adds richness and helps everything cook beautifully.
Large shrimp, peeled and deveined (1 pound): For maximum tenderness and that classic sweet seafood flavor.
Garlic, minced (4 cloves): Brings a fragrant depth and signature Italian flair.
Red pepper flakes (1/2 teaspoon, optional): Adds a gentle kick; use more or less depending on your spice preference.
Cherry tomatoes, halved (1 pint): These burst in the pan for fresh juiciness and beautiful color.
Fresh baby spinach (3 cups): Wilts down to add greens and a subtly earthy flavor.
Chicken broth or dry white wine (1/2 cup): Lends flavor and a saucy base that ties everything together.
Grated Parmesan cheese (1/4 cup): Melts into the pasta for a creamy, salty finish—use good-quality cheese if you can.
Fresh lemon juice (2 tablespoons): Brightens the whole dish and balances the richness of the shrimp and cheese.
Salt and black pepper to taste: Essential for making all the other flavors pop.
Chopped fresh parsley for garnish: A sprinkle at the end adds color and freshness.

How to Make Tomato Spinach Shrimp Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook until it’s just al dente, following the package instructions. Before draining, remember to scoop out about a half cup of the pasta water—this starchy liquid is your secret weapon for a perfectly glossy sauce later. Set both the pasta and reserved water aside.

Step 2: Sauté the Shrimp

Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with a little salt and pepper, then add them to the pan in a single layer. Cook for about 2–3 minutes per side, just until they turn pink and opaque. Don’t overcook—shrimp go from perfect to rubbery fast! Transfer the shrimp to a plate and keep them nearby.

Step 3: Build Flavor with Garlic and Tomatoes

Using the same skillet, add the minced garlic and, if you like a bit of heat, the red pepper flakes. Stir for just 30 seconds until the garlic is fragrant—there’s nothing like that aroma! Add the halved cherry tomatoes and let them cook for 3–4 minutes, stirring occasionally. You want them to soften and begin releasing those sweet, tangy juices.

Step 4: Make the Sauce and Wilt the Spinach

Pour in the chicken broth or white wine and bring everything to a gentle simmer. This deglazes the pan, scraping up all those delicious caramelized bits for extra flavor. Toss in the fresh baby spinach and let it wilt down, which should only take a minute or two—it might seem like a lot at first, but it disappears magically.

Step 5: Toss Everything Together

Return the cooked shrimp to the skillet, then add the drained pasta. Sprinkle in the Parmesan cheese and drizzle over the lemon juice. Give everything a big toss, making sure the pasta gets coated in that glorious sauce. Add some of the reserved pasta water, a little at a time, if things seem dry. Taste and adjust seasoning with salt and black pepper.

Step 6: Finish and Serve

Once your Tomato Spinach Shrimp Pasta looks glossy and irresistible, pull it off the heat. Transfer to serving bowls, top with a generous dusting of chopped parsley, and serve warm. The colors and aromas will make everyone at the table hungry before you even sit down!

How to Serve Tomato Spinach Shrimp Pasta

Garnishes

Give your finished pasta a handful of freshly chopped parsley and an extra sprinkle of Parmesan right before serving. If you’re a fan of a little zing, a few grinds of black pepper or a pinch of red pepper flakes on top add extra pop and heat to each bite.

Side Dishes

Crusty bread is ideal for mopping up any leftover sauce on your plate. For a lighter meal, pair the Tomato Spinach Shrimp Pasta with a crisp green salad dressed in lemon vinaigrette. Roasted asparagus or garlic sautéed green beans also make for lovely, veggie-forward sides.

Creative Ways to Present

For a dinner party upgrade, try twirling portions of the pasta into little nests with tongs and plating individually. Tuck a few shrimp on top for wow-factor presentation. Alternatively, serve family-style right out of the skillet—pass the Parmesan and parsley at the table for everyone to finish their own.

Make Ahead and Storage

Storing Leftovers

Store any leftover Tomato Spinach Shrimp Pasta in an airtight container in the refrigerator for up to 2 days. The flavors meld even more as they sit, making the leftovers incredibly tasty—just be sure to cool everything down to room temperature before sealing it up.

Freezing

While you can technically freeze this dish, the texture of the shrimp and spinach is best enjoyed freshly made. If you need to freeze, pack the cooled pasta into airtight containers and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat leftovers in a skillet over medium-low heat, adding a splash of water or broth as needed to loosen the sauce. If possible, avoid microwaving shrimp for too long, as it can turn rubbery—if using the microwave, heat in short bursts, stirring in between.

FAQs

Can I use frozen shrimp instead of fresh?

Absolutely! Just make sure to thaw the shrimp thoroughly and pat them dry before cooking so they sear properly and don’t dilute the sauce.

What’s the best pasta shape for Tomato Spinach Shrimp Pasta?

Linguine or spaghetti are perfect because they hold the light sauce beautifully, but you can also use fettuccine, penne, or even a gluten-free variety. Just cook until al dente!

How can I make this recipe dairy free?

For a dairy-free version of Tomato Spinach Shrimp Pasta, simply omit the Parmesan or use your favorite plant-based cheese alternative. You’ll still get loads of flavor from the garlic and lemon.

Is this dish spicy?

It’s only as spicy as you want it to be—the red pepper flakes are entirely optional. Add more or less to suit your preferred level of heat, or leave them out altogether if serving kids.

Can I add other vegetables?

Definitely! Bell peppers, zucchini, or even mushrooms would all be delicious. Just sauté them with the tomatoes until tender before proceeding with the recipe.

Final Thoughts

If you’re craving something vibrant, wholesome, and packed with flavor, Tomato Spinach Shrimp Pasta is a dish you have to try. It’s doable any night of the week but special enough to make for guests—give it a go and let it become a new favorite in your kitchen!

Tomato Spinach Shrimp Pasta Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Tomato Spinach Shrimp Pasta is a delightful pasta dish that combines succulent shrimp with fresh vegetables and a light, flavorful sauce. Perfect for a quick and satisfying weeknight dinner!

Ingredients

Scale

Pasta:

12 oz linguine or spaghetti

Shrimp:

1 tablespoon olive oil
1 pound large shrimp, peeled and deveined

Sauce:

4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 pint cherry tomatoes, halved
3 cups fresh baby spinach
1/2 cup chicken broth or dry white wine
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
Salt and black pepper to taste
Chopped fresh parsley for garnish

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Instructions

Cook the Pasta: Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Cook the Shrimp: In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp and set aside.
Make the Sauce: In the same skillet, add garlic and red pepper flakes, cook for about 30 seconds until fragrant. Add cherry tomatoes and cook for 3–4 minutes until they begin to soften. Pour in chicken broth or white wine and bring to a simmer. Add spinach and cook until wilted, about 1–2 minutes.
Combine Everything: Return the shrimp to the skillet, add the cooked pasta, and toss everything together. Stir in Parmesan cheese and lemon juice. Add reserved pasta water if needed to loosen the sauce.
Finish and Serve: Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve warm.