Let me introduce you to a weeknight wonder that never fails to impress: Tomato Spinach Shrimp Pasta. Imagine perfectly cooked shrimp tossed with al dente pasta, juicy tomatoes, and vibrant spinach, all tied together with a flavorful, garlicky sauce. This dish feels like a little Italian vacation in a bowl, without requiring hours in the kitchen. Every bite is a celebration of fresh flavors, gentle spice, and tangy sharpness from the Parmesan—all ready in just 30 minutes. You’ll love how Tomato Spinach Shrimp Pasta brings together healthy ingredients and irresistible taste in the easiest way possible.
Ingredients You’ll Need
This recipe keeps things refreshingly simple, relying on kitchen staples and a handful of fresh ingredients that deliver big on flavor. Each item is carefully chosen to enhance the taste, color, and texture of your Tomato Spinach Shrimp Pasta, so don’t skip the little things—they make all the difference.
- Pasta (12 ounces, penne or linguine): The base that soaks up all the delicious sauce; choose your favorite shape for texture.
- Shrimp (1 pound, peeled and deveined): Tender, juicy shrimp are the real star and keep the dish light but satisfying.
- Olive oil (2 tablespoons, divided): Adds richness and helps cook both the shrimp and the sauce to perfection.
- Garlic (3 cloves, minced): Infuses the whole sauce with aromatic, savory depth.
- Red pepper flakes (1/2 teaspoon, optional): Brings subtle heat for those who like a little kick.
- Diced tomatoes (1 can, 14.5 ounces): Create a tangy, juicy base that brings everything together.
- Fresh spinach (4 cups): Wilts perfectly into the dish, giving fresh color and nutrients.
- Parmesan cheese (1/2 cup, grated): Melts into the pasta for creamy, savory goodness.
- Dried Italian seasoning (1 teaspoon): Lends that classic herby flavor that makes this pasta feel cozy and flavorful.
- Salt (1/2 teaspoon): Essential for bringing all the flavors together.
- Black pepper (1/4 teaspoon): Adds subtle warmth and depth to the sauce.
- Fresh basil (2 tablespoons, chopped): The signature finishing touch, bringing freshness and aroma.
How to Make Tomato Spinach Shrimp Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil. Add your chosen pasta and cook just until al dente, following the package directions. You’ll want a bit of bite left so the pasta holds up perfectly when mixed with the sauce later. Once cooked, drain well and set aside. Don’t forget to save a splash of that pasta cooking water, just in case you need to loosen up the sauce at the end!
Step 2: Sauté the Shrimp
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2–3 minutes on each side, or until they turn pink and opaque. Watch them closely—they cook fast! Once done, scoop them out onto a plate and set them aside for a moment.
Step 3: Start the Sauce
Add the remaining tablespoon of olive oil to the same skillet, then toss in the minced garlic and red pepper flakes. Stir them constantly for about a minute, just until fragrant. This quick sauté infuses the oil and forms the aromatic backbone of your Tomato Spinach Shrimp Pasta.
Step 4: Build the Tomato Base
Pour in the canned diced tomatoes, then add the dried Italian seasoning, salt, and black pepper. Give everything a good stir, making sure to scrape up any flavorful bits from the bottom of the pan. Lower the heat and let the sauce simmer gently for five minutes, so all those flavors meld together beautifully.
Step 5: Wilt the Spinach
Pile the fresh spinach right into the skillet and toss until it starts to wilt, which only takes a minute or two. It will seem like a lot at first, but spinach cooks down quickly and adds that lovely green pop to your Tomato Spinach Shrimp Pasta.
Step 6: Bring It All Together
Now, return the cooked shrimp to the skillet and add the drained pasta along with the grated Parmesan cheese. Toss everything gently but thoroughly, coating every strand of pasta with that savory tomato sauce and letting the cheese melt in. If the sauce needs to be a bit looser, add a splash of the reserved pasta cooking water.
Step 7: Garnish and Serve
Finish your Tomato Spinach Shrimp Pasta with a generous sprinkle of freshly chopped basil. Take a moment to admire the beautiful colors before digging in—this is comfort food at its vibrant best!
How to Serve Tomato Spinach Shrimp Pasta
Garnishes
Fresh basil is the finishing flourish, but don’t be shy—add extra grated Parmesan, a crack of black pepper, or even a drizzle of high-quality olive oil just before serving. These little touches bring out the freshness and take the Tomato Spinach Shrimp Pasta to the next level.
Side Dishes
Pair your pasta with a crusty baguette or some homemade garlic bread for mopping up every bit of the sauce. A crisp green salad dressed simply with lemon and olive oil adds a lovely, refreshing crunch that balances the richness of the Tomato Spinach Shrimp Pasta.
Creative Ways to Present
Serve individual portions nestled in shallow bowls for an elegant touch, or prepare the Tomato Spinach Shrimp Pasta family-style in a large platter for everyone to help themselves. For a fun twist, try serving it with a wedge of lemon and a sprig of fresh basil for a restaurant-style look.
Make Ahead and Storage
Storing Leftovers
Leftover Tomato Spinach Shrimp Pasta keeps very well in the fridge, making it perfect for lunch the next day. Store cooled pasta in an airtight container and enjoy within two days for the best texture and flavor. The ingredients maintain their integrity but may absorb some sauce, so be sure to save a bit of extra diced tomatoes or sauce if you love it saucy.
Freezing
While technically possible, freezing isn’t recommended due to the texture of the shrimp and spinach, which can become a little watery when thawed. If you do need to freeze, store in an airtight container for up to one month and thaw in the fridge overnight before reheating gently.
Reheating
For the best results, reheat Tomato Spinach Shrimp Pasta on the stovetop over medium heat, adding a splash of water or extra tomatoes if the sauce seems dry. Stir frequently to warm through evenly. You can also microwave individual portions, but do so in short intervals and avoid overheating the shrimp, as they can become rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure you thaw the shrimp thoroughly and pat them dry before cooking. This helps ensure they sear nicely and don’t add extra moisture to the sauce.
Is there a substitute for Parmesan cheese?
If you’re avoiding dairy, try nutritional yeast for a cheesy, nutty flavor. Pecorino Romano or grated Asiago also work beautifully if you’re simply looking to switch it up.
Can I make Tomato Spinach Shrimp Pasta gluten-free?
Yes! Swap out the regular pasta for your favorite gluten-free variety. Rice-based or lentil-based pastas both pair well with the flavors in this dish.
How can I add more vegetables?
Feel free to toss in sautéed mushrooms, zucchini, or bell peppers along with the spinach. This is a versatile recipe, so don’t hesitate to get creative and use up what’s in your fridge.
Why did my shrimp turn out tough?
Shrimp cook quickly and can become rubbery if overcooked. Stick to 2–3 minutes per side; they should be just pink and opaque. Remove them from the pan as soon as they’re done to ensure tender results every time.
Final Thoughts
If you’ve been searching for a quick, delicious, and truly satisfying meal, Tomato Spinach Shrimp Pasta is about to become your go-to favorite. With its easy steps and fresh flavors, there’s no reason not to give it a try tonight—your taste buds (and everyone you cook for) will thank you!
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Tomato Spinach Shrimp Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Tomato Spinach Shrimp Pasta is a delightful and flavorful dish that combines juicy shrimp, tender pasta, and vibrant spinach in a savory tomato sauce. With a hint of garlic and herbs, this easy-to-make recipe is perfect for a quick and satisfying meal.
Ingredients
Pasta:
- 12 ounces pasta (penne or linguine)
Shrimp:
- 1 pound shrimp, peeled and deveined
Sauce:
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14.5 ounces) diced tomatoes
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente; drain and set aside.
- Cook the Shrimp: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Prepare the Sauce: Add remaining olive oil to the skillet, then sauté garlic and red pepper flakes for 1 minute until fragrant. Stir in diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes to let flavors meld.
- Add Spinach and Shrimp: Add spinach and cook until wilted. Return shrimp to the skillet and toss to combine.
- Combine: Add cooked pasta and Parmesan cheese, tossing until well coated.
- Serve: Sprinkle with fresh basil before serving.
Notes
- For extra flavor, add a splash of white wine or lemon juice to the sauce.
- You can substitute kale or arugula for spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 420
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 180 mg
