Tomato Spinach Shrimp Pasta
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This colorful Tomato Spinach Shrimp Pasta is full of fresh ingredients tossed in a deliciously light garlic sauce. It can be on the table in about 25 minutes, making it a favorite for busy weeknights, but the flavors are very worthy of guests or special occasions.
Bright, Beautiful Shrimp Pasta
This dish feels elegant when you sit down to the table but can be ready in less than half an hour, thanks to the quick-cooking magic of shrimp. The shrimp stay juicy and tender simmering in a flavorful sauce, which also clings lightly to pasta and infuses everything with the aroma of Italian herbs.
This is a great dish to serve guests – or just to satisfy multiple palates with a “nice” dinner on a busy night. My husband and I always enjoy extra shrimp, while even the choosiest kids find the buttery garlic-coated pasta difficult to resist, especially with a generous dusting of Parmesan cheese on top.
Bonus: a few veggies are bound to sneak in, one way or another!
Ingredient Notes
Shopping Tip
The ready-to-cook shrimp sold directly from seafood display counters are almost certainly previously frozen and thawed, so you are actually better off buying shrimp that are still frozen. This way you can defrost them on your own schedule immediately before cooking, rather than guessing at how long they have been thawed.
How To Make Shrimp Spinach Pasta
This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Begin by boiling water for the pasta and defrosting the shrimp, if needed. Shrimp can be thawed in less than 5 minutes by running them directly under cool water.
Once the pasta is going, start the sauce. Sauté the minced garlic in a mixture of olive oil and butter. When the garlic is fragrant, but before it turns dark brown or burns, stir in broth, tomatoes, and Italian herbs. The tomatoes will become tender and release some of their juices.
Add shrimp and spinach directly to the simmering broth. Cook for 3-4 minutes, turning the shrimp a few times as the sauce bubbles around them. When ready, the shrimp will be fully opaque and cooked through, the spinach will wilt, and the sauce will thicken a bit.
Pro Tip
Season to taste! After the shrimp is cooked is a good time to sample the broth and add salt and pepper. If the sauce is not flavorful to you, stir in salt ¼-½ teaspoon at a time to enliven and enhance the other flavors.
Finally, stir in the drained pasta and toss well to combine. The sauce should lightly coat and cling to the pasta. Reduce heat to its lowest setting until ready to serve.
Serving Suggestions
Top bowls of tomato spinach shrimp pasta generously with grated Parmesan, extra black pepper, and red pepper for anyone who wants a bit of a kick.
In the side dish department, this shrimp pasta goes very well with a simple Italian or arugula salad, roasted asparagus, or broccolini.
Going all out? Garlic knots, breadsticks, or simple slices of garlic bread never hurt!
Storage & Reheating
This dish is hard to beat piping hot, right after you toss pasta with the buttery sauce. However, any extra shrimp spinach pasta can be stored in the refrigerator, tightly covered, for up to 3 days.
Reheat one or two servings at a time in the microwave. If warming a larger portion, transfer to a medium pot and warm over medium-low heat on the stove. Stir in a splash of broth or water as needed to re-loosen the sauce and lightly coat the shrimp.
Tomato Spinach Shrimp Pasta
Ingredients
- 8 ounces spaghetti or other pasta
- kosher salt and black pepper
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3-4 cloves garlic minced
- 1/2 cup low-sodium chicken broth
- 1-2 cups cherry tomatoes cut in half
- 1/2 teaspoon Italian seasoning
- 1 pound raw shrimp
- 2 cups fresh baby spinach
- Parmesan for serving
Instructions
- Boil a large pot of water, add a generous pinch of salt, and cook the pasta just to al dente according to package directions. Scoop out about 1/4 cup of the pasta water, then drain and set pasta aside.8 ounces spaghetti
- While the pasta is cooking, warm oil and melt butter together in a large skillet set over medium-high heat. Stir in the garlic and cook for 30-60 seconds.1 Tablespoon olive oil, 2 Tablespoons butter, 3-4 cloves garlic
- Quickly stir in the broth, followed by tomatoes and Italian seasoning. Cook for 3-4 minutes. The tomatoes should begin to soften.1/2 cup low-sodium chicken broth, 1-2 cups cherry tomatoes, 1/2 teaspoon Italian seasoning
- Stir in shrimp and spinach, then reduce heat to medium. Cook for 3-4 minutes more, stirring and turning the shrimp until they are opaque and fully cooked through.1 pound raw shrimp, 2 cups fresh baby spinach
- Taste the broth and season with salt and pepper to taste. Add the cooked pasta and toss well to combine. If you want a bit more sauce, mix in the reserved pasta water a little at a time.kosher salt and black pepper
- Keep over very low heat until ready to serve, then plate with grated Parmesan and extra black pepper on top if desired.Parmesan
Notes
- You can remove the tails before cooking the shrimp if you like; keeping them on is said to add a little bit of flavor, but then it can become a pain to remove them while eating.
Nutrition Estimate
More Easy Shrimp Recipes
If you enjoy this, you’ll love my lemon asparagus pasta with shrimp and pistachios, blackened shrimp Alfredo, lemon pepper shrimp pappardelle, and this incredibly easy 15-minute garlic butter shrimp.
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