If you’re searching for a bright, beautiful seafood pasta to light up your dinner routine, Tomato Spinach Shrimp Pasta is about to win your heart! Each twirl of linguine is laced with juicy cherry tomatoes, just-wilted fresh spinach, sweet, succulent shrimp, and a finish of lemon and Parmesan. While this dish looks and tastes restaurant-fancy, it comes together in just 30 minutes, making it a weeknight winner or an impressive meal for guests. And yes, this Tomato Spinach Shrimp Pasta is truly as delicious as it sounds.
Ingredients You’ll Need
The beauty of Tomato Spinach Shrimp Pasta is how a few simple ingredients come together to build big flavor in every bite. Each item not only enhances the taste, but brings out vibrant colors and textures making this dish a feast for the eyes and palate.
- Linguine or Spaghetti: The ideal canvas for catching every bit of garlicky, lemony sauce – feel free to swap in whole wheat or gluten-free pasta if you prefer.
- Olive Oil: Adds richness and depth, and helps the garlic bloom beautifully in the pan.
- Garlic (minced): Brightens the whole dish with its signature aroma – don’t skimp for full flavor!
- Shrimp (peeled and deveined): Sweet, tender, and fast-cooking; the star protein of this pasta.
- Cherry Tomatoes (halved): Bring sweet juiciness and a pop of vibrant color – ripe tomatoes make all the difference.
- Fresh Spinach: Wilts down quickly, adding freshness, color, and extra nutrition.
- Red Pepper Flakes (optional): For a gentle kick that elevates all the flavors without overwhelming.
- Salt: Essential for bringing all the ingredients together and making the flavors sing.
- Black Pepper: Adds a gentle peppery warmth that complements both shrimp and veggies.
- Grated Parmesan Cheese: Savory and creamy, the perfect finishing touch dusted over the top.
- Lemon Juice: Adds a burst of brightness and cuts the richness for a balanced sauce.
- Chopped Fresh Basil or Parsley (for garnish): A finishing sprinkle of green makes every bowl look restaurant-ready!
How to Make Tomato Spinach Shrimp Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a rolling boil – it should taste just a little like the sea! Add your linguine or spaghetti and cook according to the package directions until the pasta is al dente. Before you drain it, be sure to scoop out about half a cup of the cooking water; this starchy liquid becomes magical for loosening and uniting your sauce at the end. Drain the pasta and set it aside.
Step 2: Sauté the Garlic and Shrimp
Heat up the olive oil in a large, wide skillet over medium heat. Add the minced garlic and let it cook for about 30 seconds, just until you catch a strong whiff of that delicious fragrance. Quickly add in the shrimp, arranging them in a single layer if you can. Cook the shrimp for about 2–3 minutes per side until they turn that irresistible pink, opaque color and are perfectly tender. Remove the shrimp from the skillet and set them aside on a plate to keep them juicy.
Step 3: Build the Tomato Spinach Shrimp Pasta Sauce
In the same skillet, toss in the halved cherry tomatoes. Let them sizzle and soften for 3–4 minutes; you’ll see the juices start to release and create a fresh, light sauce. Stir in the fresh spinach, a pinch of red pepper flakes if you love a touch of heat, plus the salt and black pepper. Keep tossing until the spinach wilts and everything looks glossy and vibrant.
Step 4: Bring It All Together
Return the cooked shrimp to the skillet, then add the drained linguine or spaghetti. Toss everything together gently and, if it’s sticking or feels dry, add a splash or two of the reserved pasta water until you have a silky, cohesive sauce. Squeeze in fresh lemon juice, sprinkle with grated Parmesan, and give it all one final toss to coat every strand and bite.
Step 5: Finish and Serve
With everything perfectly mingled, taste and adjust for salt, pepper, or an extra squeeze of lemon. Serve your Tomato Spinach Shrimp Pasta right away, topped with an extra flourish of Parmesan and a generous scattering of fresh basil or parsley. The sight alone will make you want to dive in!
How to Serve Tomato Spinach Shrimp Pasta
Garnishes
A finishing touch can transform your meal from great to unforgettable! Top your bowl of Tomato Spinach Shrimp Pasta with extra grated Parmesan, a shower of freshly chopped basil or parsley, and even a few more red pepper flakes for those who like it spicy. This is where you can really let your creativity shine and add color and aroma to every plate.
Side Dishes
Since Tomato Spinach Shrimp Pasta is already bursting with veggies and protein, keep the sides simple. Think warm garlic bread, a crisp green salad with a citrusy vinaigrette, or roasted asparagus. Lighter sides let the pasta be the star, while still adding delicious variety to the meal.
Creative Ways to Present
For weeknight comfort, serve mounds of Tomato Spinach Shrimp Pasta in deep, wide bowls with plenty of sauce. For a dinner party, try swirling the pasta into neat nests with tongs and topping each portion with perfectly placed shrimp. Garnish with microgreens or edible flowers for a fancy touch that will wow guests and make your meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftovers of Tomato Spinach Shrimp Pasta store well! Cool any extras completely before transferring to an airtight container. You can keep it in the refrigerator for up to 2 days; just be sure to store the pasta and sauce together to keep every bite flavorful and moist.
Freezing
While shrimp and tomato-based sauces can be delicate, you can freeze Tomato Spinach Shrimp Pasta if needed. For the best results, transfer to a freezer-safe container, label, and freeze for up to one month. Be aware that the texture of the shrimp and spinach may be slightly softer once thawed, but the flavors will still come through beautifully.
Reheating
To reheat, add the pasta to a skillet with a big splash of water or broth, cover, and warm over medium-low heat, stirring often. This helps the pasta loosen up rather than clump. If microwaving, use a microwave-safe dish, add a touch of water, cover loosely, and heat in short intervals, stirring in between to ensure even warming.
FAQs
Can I use frozen shrimp for this pasta?
Absolutely! Just thaw the shrimp completely before cooking, and blot away excess moisture so they sear instead of steam. The result will be nearly as good as fresh shrimp.
Is there a way to make this dish dairy-free?
Yes, you can easily use a dairy-free Parmesan alternative or simply leave off the cheese. A squeeze of extra lemon and a sprinkle of nutritional yeast can add great savory depth, too.
Can I substitute another type Main Course
Of course! Tomato Spinach Shrimp Pasta is equally delicious with penne, fettuccine, or even short shapes like orecchiette. Use your favorite, or whatever you have on hand.
What other greens can I use if I’m out of spinach?
Arugula or kale both work beautifully here. Arugula will wilt just like spinach and add a peppery bite, while kale should be chopped small and cooked a little longer to tenderize.
How can I add even more flavor to this pasta?
Try deglazing the skillet with a splash of white wine after cooking the tomatoes, or stir in a spoonful of pesto just before serving for an herby kick. Don’t be afraid to get creative!
Final Thoughts
Tomato Spinach Shrimp Pasta is one of those special dishes that’s both simple enough for a busy weeknight and impressive enough for cherished guests. Every forkful bursts with freshness, color, and just the right hint of luxury from the shrimp and Parmesan. I hope you’ll make it soon and let this bright, ultra-satisfying pasta become a new favorite in your kitchen too!
Print
Tomato Spinach Shrimp Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Tomato Spinach Shrimp Pasta is a flavorful and satisfying dish that combines juicy shrimp, sweet cherry tomatoes, and tender spinach, all tossed with pasta in a light lemony sauce. Easy to make and perfect for a quick weeknight dinner!
Ingredients
Pasta:
- 8 oz linguine or spaghetti
Shrimp:
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 pound shrimp (peeled and deveined)
Vegetables:
- 2 cups cherry tomatoes (halved)
- 3 cups fresh spinach
Seasonings:
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 1/4 cup grated Parmesan cheese
- juice of 1/2 lemon
- chopped fresh basil or parsley for garnish
Instructions
- Cook the pasta: Boil the pasta until al dente, then drain and set aside, keeping some pasta water.
- Sauté shrimp: In a skillet, cook garlic in olive oil, then add shrimp and cook until pink. Remove shrimp.
- Cook tomatoes and spinach: In the same skillet, cook tomatoes until soft, add spinach, seasonings, and cook until wilted.
- Combine: Return shrimp to skillet, add pasta, toss, and if needed, add pasta water. Finish with lemon juice, Parmesan, and herbs.
Notes
- Consider using whole wheat or gluten-free pasta.
- Substitute spinach with arugula or kale.
- Enhance flavor with white wine or pesto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg
