Tomato Spinach Shrimp Pasta

The kitchen fills with the fragrant aroma of garlic and sautéed shrimp as the vibrant colors of grape tomatoes and fresh spinach come together in one delightful dish. This Tomato Spinach Shrimp Pasta, ready in just under 30 minutes, is a perfect example of how simple ingredients can create a satisfying and flavorful meal.

This recipe is ideal for busy weeknights or a cozy weekend dinner for two. You can easily prepare it ahead of time, and the leftovers store well in the fridge for a quick reheat.

Why You’ll Love This Recipe

• The shrimp cook quickly, creating a meal that’s on the table in no time.
• Fresh spinach adds a pop of color and nutrition, making this dish healthier.
• Juicy grape tomatoes bring sweetness and acidity, balancing the richness of the pasta.
• It’s a one-pan wonder, minimizing cleanup while maximizing flavor.

What You’ll Need

Here’s everything you need to whip up this delicious pasta dish.

For the Pasta

• 8 ounces uncooked spaghetti

For the Shrimp

• 1 pound uncooked shrimp (31-40/pound size), thawed, peeled, and tails removed if desired

For the Sauce

• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 10 ounces grape tomatoes, halved
• ¼ cup chicken broth
• ¼ teaspoon Italian seasoning
• 2 cups (packed) fresh baby spinach
• Salt and pepper, to taste

Use vegetable broth for a vegetarian option.

Substitutions & Swaps

• Spaghetti can be replaced with linguine or fettuccine.
• Shrimp can be swapped for chicken or tofu.
• Fresh spinach may be substituted with kale.
• Grape tomatoes can be replaced with cherry tomatoes.

How to Make It

This dish is quick and easy to prepare.

Boil the pasta

Bring a large pot of salted water to a boil. Cook the spaghetti al dente according to package instructions, about 8-10 minutes. Drain and set aside.

Heat the skillet

In a skillet over medium-high heat, heat olive oil and butter. Add minced garlic and sauté for 30 seconds until fragrant.

Cook the tomatoes

Stir in halved grape tomatoes, chicken broth, and Italian seasoning. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Add the shrimp and spinach

Add the shrimp to the skillet, followed by the spinach. Reduce the heat to medium and cook for another 5 minutes until the shrimp are pink and cooked through and the spinach is wilted.

Season and combine

Season with salt and pepper to taste. Toss the mixture with the cooked spaghetti until well combined. Add reserved hot pasta water if more sauce is needed.

Serve immediately

Plate the dish and garnish with extra Parmesan or fresh herbs if desired.

How to Store It

Fridge: 3-4 days, in an airtight container.
Freezer: no, shrimp is best fresh.
Reheat: microwave on medium for 1-2 minutes.

Tips for Best Results

• Make sure your shrimp are properly thawed before cooking for even cooking.
• Don’t overcook the spinach; it should be wilted yet vibrant.
• Use freshly minced garlic for the best flavor.
• Reserve some pasta water to adjust the sauce consistency as needed.

Serving Suggestions

• Pair with a crisp green salad for a complete meal.
• Serve with crusty bread to soak up the sauce.
• Enjoy with a glass of white wine for a special touch.