Name: Tomato Spinach Shrimp Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz pasta (such as linguine or penne); 1 tablespoon olive oil; 3 cloves garlic (minced); 1/4 teaspoon red pepper flakes (optional); 1/2 lb large shrimp (peeled and deveined); Salt and pepper to taste; 2 cups cherry tomatoes (halved); 2 cups fresh spinach; 1/4 cup pasta water (reserved); 1/4 cup grated Parmesan cheese; 1 tablespoon fresh lemon juice; Chopped basil or parsley for garnish

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If you’re after a restaurant-quality dinner that’s nothing short of dazzling but takes just minutes to whip up, the Tomato Spinach Shrimp Pasta is about to become your new weeknight obsession. This vibrant dish brings together juicy shrimp, blistered tomatoes, and tender greens all twirling around silky pasta, finished with a sprinkle of Parmesan and a hit of bright lemon. It’s simple yet utterly crave-worthy, brimming with color and bursting with flavor — perfect for those moments when you want something special without spending hours in the kitchen.

Tomato Spinach Shrimp Pasta Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Every item on this list pulls its weight, creating layers of flavor, satisfying textures, and beautiful pops of color. Don’t worry — nothing fancy or hard to find, just thoughtful picks that make this Tomato Spinach Shrimp Pasta sing.

Pasta (8 oz linguine or penne): The canvas that soaks up all those gorgeous flavors and ties the whole dish together. Choose your favorite shape!
Olive oil (1 tablespoon): Adds a lush, fruity base and helps our aromatics shine.
Garlic (3 cloves, minced): Brings deep, aromatic notes that are simply irreplaceable.
Red pepper flakes (1/4 teaspoon, optional): Just a pinch for a gentle, warming heat.
Large shrimp (1/2 lb, peeled and deveined): The star protein — succulent and quick-cooking, adding sweet seafood flavor.
Salt and pepper (to taste): Essential for drawing out the best in every ingredient.
Cherry tomatoes (2 cups, halved): Bursting with juice, they create a fresh, naturally sweet sauce.
Fresh spinach (2 cups): Wilts into the pasta for a gentle earthiness and a boost of color.
Pasta water (1/4 cup, reserved): Brings everything together, making the sauce glossy and clingy.
Parmesan cheese (1/4 cup, grated): Melts right in for a savory finish you’ll crave.
Fresh lemon juice (1 tablespoon): Just enough acidity to brighten every bite.
Chopped basil or parsley (for garnish): Fresh herbs add vibrancy and a touch of garden-fresh aroma.

How to Make Tomato Spinach Shrimp Pasta

Step 1: Cook the Pasta

Start by bringing a pot of salted water to a boil. Once it’s happily bubbling, drop in your pasta and cook until al dente — firm but not mushy, usually 8 to 10 minutes depending on your pasta. Before draining, scoop out about a quarter cup of that starchy pasta water and set it aside; it’s liquid gold for the sauce! Drain your pasta and get ready for what comes next.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium. Add the minced garlic and a sprinkle of red pepper flakes, if using. Let them gently sizzle for about 30 seconds — as soon as your kitchen smells like an Italian trattoria, you’re ready for the next step.

Step 3: Cook the Shrimp

Lay your shrimp in the hot skillet in a single layer. Sprinkle with salt and pepper, and let them cook for 2 to 3 minutes per side, just until they turn pink and opaque. Don’t overcook them! Pop the shrimp onto a plate and set aside — they’ll be back in just a minute.

Step 4: Burst the Tomatoes

With the shrimp out, add your cherry tomatoes straight into the flavorful oil left behind. Stir occasionally and cook for 4 to 5 minutes, letting them soften, burst, and become a little jammy. This step builds a juicy, natural sauce that clings to every bite of your Tomato Spinach Shrimp Pasta.

Step 5: Wilt the Spinach

Once your tomatoes are looking saucy, add the fresh spinach right into the skillet. It’ll seem like a lot, but it quickly cooks down to silky, emerald-green ribbons in about 1 to 2 minutes. Give it a stir as it wilts, mingling with the tomato juices.

Step 6: Bring It All Together

Return the cooked shrimp to the pan, then add the drained pasta and reserved pasta water. Toss it all together so the pasta soaks up the sauce, shrimp, tomatoes, and spinach flavors. Finally, sprinkle in the Parmesan and fresh lemon juice, stirring just until the cheese melts and the dish is hot and glossy. Taste and adjust the seasoning if needed.

How to Serve Tomato Spinach Shrimp Pasta

Garnishes

The finishing touch makes all the difference. Scatter chopped fresh basil or parsley over your Tomato Spinach Shrimp Pasta for a burst of color and lively herbal aroma. A final dusting of extra Parmesan never hurts, adding a salty-savory layer right on top.

Side Dishes

This dish is so well balanced, it could easily shine on its own, but if you’re going for a full spread, think simple. A crisp green salad with a tangy vinaigrette or a loaf of crusty Italian bread for mopping up any leftover sauce are both perfection. For a special touch, serve with a glass of chilled white wine.

Creative Ways to Present

For date night or entertaining, twirl the pasta high into shallow bowls for an elegant look. Or serve family style from a big platter with lemon wedges along the edge. Even just piling it into your favorite bowl and eating on the couch feels like a treat—this Tomato Spinach Shrimp Pasta is endlessly adaptable to the moment.

Make Ahead and Storage

Storing Leftovers

If you have extras (lucky you!), let the Tomato Spinach Shrimp Pasta cool completely before transferring to an airtight container. It’ll keep happily in the fridge for up to 2 days. The flavors meld overnight, so leftovers are always a nice bonus.

Freezing

While the pasta and shrimp can technically be frozen, fresh shrimp and tender greens like spinach are at their best when enjoyed right away. If you must freeze, do so in an airtight container for up to 1 month; reheat gently to maintain texture.

Reheating

Warm individual portions in a skillet over medium with a splash of water or extra olive oil to loosen things up. The shrimp benefit from gentle heating to avoid turning rubbery, so keep the temperature moderate and stir occasionally until everything is heated through.

FAQs

Can I use frozen shrimp instead of fresh?

Absolutely! Just make sure to thaw them thoroughly and pat dry before cooking, so they sear nicely without releasing too much water into the skillet.

What type Main Course

Penne and linguine are favorites for Tomato Spinach Shrimp Pasta, but any pasta shape you love will work. The key is to cook it al dente so it doesn’t get mushy.

How can I make this dairy-free?

Skip the Parmesan or use a dairy-free alternative. The sauce will still be delicious, especially with an extra squeeze of lemon and plenty of herbs.

Can I add more vegetables?

You sure can! Zucchini, bell peppers, or even artichoke hearts make great additions, just add them along with the tomatoes and adjust cook time accordingly.

Is there a way to make this dish spicier?

If you like heat, don’t be shy with the red pepper flakes. You could also finish the dish with a drizzle of chili oil for an extra kick.

Final Thoughts

There’s nothing quite as satisfying as sharing a bowl of Tomato Spinach Shrimp Pasta with family and friends—or even just treating yourself after a busy day. Bursting with color and layers of flavor, this dish proves that weeknight dinners can be both effortless and extraordinary. Give it a try and watch it become a staple in your kitchen, too!

Tomato Spinach Shrimp Pasta Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

This Tomato Spinach Shrimp Pasta is a delightful and flavorful seafood pasta dish that comes together quickly for a satisfying meal. Succulent shrimp, sweet cherry tomatoes, and fresh spinach are tossed with pasta in a light lemony Parmesan sauce.

Ingredients

Scale

Pasta:

8 oz pasta (such as linguine or penne)
1 tablespoon olive oil

Shrimp:

3 cloves garlic (minced)
1/4 teaspoon red pepper flakes (optional)
1/2 lb large shrimp (peeled and deveined)
Salt and pepper to taste

Additional:

2 cups cherry tomatoes (halved)
2 cups fresh spinach
1/4 cup pasta water (reserved)
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Chopped basil or parsley for garnish

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Instructions

Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
Sauté Shrimp: In a skillet, sauté garlic and red pepper flakes in olive oil. Add shrimp, season, and cook until pink. Set shrimp aside.
Prepare Tomatoes and Spinach: Cook cherry tomatoes until softened, then add spinach and cook until wilted.
Combine Ingredients: Return shrimp to the skillet with pasta and reserved water. Add Parmesan, lemon juice, and toss everything together. Cook until heated through.
Garnish and Serve: Garnish with basil or parsley before serving.