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tomato spinach shrimp pasta recipe
Ben Carraoli

Tomato Spinach Shrimp Pasta Recipe

When I first tried making Tomato Spinach Shrimp Pasta Recipe, I was blown away by how easily everything came together. The fresh spinach, juicy shrimp, and sweet tomatoes create a burst of flavor in every bite, making this dish not only satisfying but also healthy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Calories: 450
Ingredients Method

Ingredients
  

  • 8 oz pasta spaghetti, linguine, or penne work well – The base of the dish, providing structure and texture. Choose your favorite or whatever pasta you have available.
  • 1 lb large shrimp peeled and deveined – Shrimp adds a rich, seafood flavor. Make sure to use fresh or thawed shrimp for the best taste.
  • 2 tbsp olive oil – For sautéing the shrimp and vegetables. It enhances flavor and provides a smooth base for cooking.
  • 4 cloves garlic minced – Garlic adds a savory and aromatic flavor that complements the shrimp and vegetables perfectly.
  • 1 pint cherry tomatoes halved (or 2 large tomatoes, diced) – Sweet cherry tomatoes provide a burst of freshness that balances the savory elements of the dish.
  • 3 cups fresh baby spinach – Fresh spinach is mild and cooks down quickly adding both flavor and nutrients to the pasta.
  • ½ cup chicken broth or white wine optional, for deglazing – This adds moisture to the pan and helps lift any flavorful bits stuck to the bottom of the skillet.
  • ½ tsp red pepper flakes optional, for a little heat – A pinch of heat adds depth to the dish, but feel free to omit it if you prefer a milder flavor.
  • ½ tsp Italian seasoning – A blend of herbs like oregano basil, and thyme, Italian seasoning brings a lovely Mediterranean flair to the pasta.
  • Salt and black pepper to taste – Basic seasonings to balance and enhance the flavors of the dish.
  • ¼ cup grated Parmesan cheese optional, for serving – Grated Parmesan adds a salty, creamy finish to the pasta when sprinkled on top before serving.
  • 2 tbsp fresh basil or parsley chopped (for garnish) – Fresh herbs provide color and a fresh, bright flavor that contrasts nicely with the rich pasta.
  • Lemon wedges for serving – A squeeze of lemon brightens up the dish, giving it a fresh, citrusy kick.

Method
 

  1. Begin by bringing a large pot of salted water to a boil. Once the water is boiling, add the pasta and cook according to the package instructions until al dente, which should take about 8-10 minutes. Remember to reserve about ½ cup of pasta water before draining the pasta. This starchy water can help adjust the sauce's consistency later.
  2. While your pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with a pinch of salt, black pepper, and red pepper flakes if you like a little heat. Add the shrimp in a single layer, cooking for 1-2 minutes per side, or until they turn pink and opaque. Once done, remove them from the skillet and set them aside.
  3. In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Then add the halved cherry tomatoes and cook for 2-3 minutes until they soften and start to release their juices. Pour in the chicken broth or white wine to deglaze the pan, scraping up any tasty bits stuck to the bottom. Finally, stir in the spinach and cook for 1-2 minutes, or until it wilts down completely.
  4. Return the cooked shrimp to the skillet with the tomatoes and spinach. Add the drained pasta and toss everything together. If the pasta looks too dry, add a splash of the reserved pasta water until you reach your desired consistency. Adjust the seasoning with salt, pepper, and Italian seasoning to taste.
  5. Plate the pasta and top it with freshly grated Parmesan cheese if desired. Garnish with chopped basil or parsley for a pop of color and a squeeze of fresh lemon juice to brighten the dish. Serve immediately and enjoy!