Tomato Spinach Shrimp Pasta Recipe

If you’re craving a cozy, restaurant-quality meal with minimal fuss, Tomato Spinach Shrimp Pasta is exactly what you need. This vibrant dish strikes a beautiful balance — sweet, juicy tomatoes mingle with garlicky shrimp, all tossed in strands of al dente spaghetti and finished with a verdant handful of spinach. Each forkful feels special yet comes together so quickly, making it perfect for weeknights or entertaining. A dash of Italian seasoning and a splash of chicken broth create a light, aromatic sauce that clings to every bite. Honestly, once you try this Tomato Spinach Shrimp Pasta, it’s bound to become a staple in your kitchen!

Ingredients You’ll Need

Every ingredient in Tomato Spinach Shrimp Pasta plays a starring role, adding delicious dimension without adding complexity. Stock up on these easy-to-find staples, and you’ll be amazed at the pop of flavor, color, and happiness they bring to your table.

• Spaghetti (8 ounces): Choose your favorite brand; spaghetti forms the perfect base that soaks up every flavorful drop.
• Shrimp (1 pound, 31-40/pound): Opt for medium shrimp, thawed and peeled for quick, tender cooking and easy eating.
• Olive oil (1 tablespoon): A little splash infuses the dish with rich, Mediterranean undertones right from the start.
• Butter (2 tablespoons): Adds silkiness and depth, making the sauce extra luscious without overpowering the fresh flavors.
• Garlic (4 cloves, minced): A must-have for that irresistible aroma and punchy flavor — don’t skimp here!
• Grape tomatoes (10 ounces, halved): Their natural sweetness and brilliant color create the sunny foundation of the sauce.
• Chicken broth (¼ cup): Just enough to round out the sauce and amplify savory notes — vegetable broth works in a pinch.
• Italian seasoning (¼ teaspoon): A subtle blend that brings herbal brightness; use your own mix or a store-bought favorite.
• Fresh baby spinach (2 cups, packed): Wilts right into the sauce, adding nutrition and that striking emerald pop.
• Salt and pepper, to taste: Essential for bringing everything together and letting each ingredient shine.

How to Make Tomato Spinach Shrimp Pasta

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a rolling boil. Drop in your spaghetti and cook until it’s just al dente according to the package instructions. This is a key foundation — perfectly cooked pasta means the whole dish will feel just right. Once it’s done, drain it thoroughly and set it aside, but don’t forget to reserve a little of that precious pasta water in case your sauce needs loosening later.

Step 2: Sauté the Garlic

While the pasta bubbles away, set a large skillet over medium-high heat and add the olive oil and butter. As soon as the butter melts, swirl in the minced garlic. The aromatics will hit you first — that moment when garlic turns fragrant just might be the best kitchen scent in the world. Stir for about 30 seconds; you want it just golden, not browned.

Step 3: Build the Tomato Sauce

Toss in your halved grape tomatoes with their burst of color and a splash of chicken broth. Sprinkle in the Italian seasoning. Let everything mingle for about 5 minutes, stirring occasionally, while the tomatoes soften and start releasing their luscious juices. You’ll see a gorgeously light, shiny sauce form right in the pan.

Step 4: Add Shrimp and Spinach

Now it’s time for the stars: scatter the shrimp into the skillet, then toss in the fresh baby spinach. Lower the heat to medium and let everything simmer together for another 5 minutes. Watch as the shrimp turn pink and plump, and the spinach wilts beautifully into the sauce, giving the whole dish freshness and vibrancy.

Step 5: Season and Toss with Pasta

Season your sauce generously with salt and pepper, tasting as you go so you get it just right. Add the drained spaghetti back into the skillet, tossing everything together until each strand is coated in the flavorful, tomatoey, garlicky sauce. If things look a bit dry, splash in some reserved pasta water for extra silkiness.

Step 6: Finish and Serve

Scoop your Tomato Spinach Shrimp Pasta onto plates right away while everything is hot and glistening. For a last little flourish, sprinkle on extra Parmesan or fresh herbs if you like. Each bite is a little celebration!

How to Serve Tomato Spinach Shrimp Pasta

Garnishes

Dress up each serving of Tomato Spinach Shrimp Pasta with a generous shower of grated Parmesan cheese, a sprinkle of chopped fresh basil or parsley, and maybe even some red pepper flakes for those who want a hint of heat. A wedge of lemon on the side delivers a bright burst if you’re feeling zesty!

Side Dishes

This pasta is a showstopper on its own, but it pairs wonderfully with a simple green salad tossed in a lemony vinaigrette or a warm basket of crusty garlic bread. For something extra, serve alongside roasted asparagus or grilled zucchini to stay in the Mediterranean spirit.

Creative Ways to Present

For a dinner party, try twirling nests of Tomato Spinach Shrimp Pasta onto plates with tongs and topping each with a perfectly arranged shrimp for that fancy bistro feel. Or serve in a big, colorful family-style bowl for everyone to dig in together — either way, it’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Tomato Spinach Shrimp Pasta, let it cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 2 days — the flavors only meld and deepen overnight, making tomorrow’s lunch something to look forward to.

Freezing

While shrimp and spinach don’t always hold up perfectly to freezing, you absolutely can freeze portions of this pasta if needed. Store in freezer-safe containers for up to 1 month, and thaw in the refrigerator before reheating for best results. For the freshest taste and best texture, enjoy right after preparation.

Reheating

To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of chicken broth or reserved pasta water to reawaken the sauce. Microwave reheating works too, but stir halfway through to ensure even heating and moist shrimp.

FAQs

Can I use a different type of pasta for Tomato Spinach Shrimp Pasta?

Absolutely! While spaghetti is classic, feel free to use linguine, fettuccine, penne, or even whole wheat or gluten-free varieties. Just cook according to package directions.

What if I don’t have fresh tomatoes?

You can substitute with canned diced tomatoes (drained) or even cherry tomatoes if grape tomatoes aren’t available. The taste will shift slightly, but it’ll still be delicious.

How can I make this dish spicier?

For a kick, add a pinch of crushed red pepper flakes while sautéing the garlic, or serve with extra on the side so everyone can spice to their liking.

Can I make Tomato Spinach Shrimp Pasta dairy-free?

Yes! Swap the butter for extra olive oil and skip the Parmesan garnish, or use a dairy-free parm alternative. The result is still vibrant and satisfying.

Is it okay to use frozen shrimp?

Definitely! Just thaw them fully and pat dry before cooking so they sauté evenly and don’t add extra liquid to the sauce.

Final Thoughts

There’s something joyful about bringing this Tomato Spinach Shrimp Pasta to your table — it’s colorful, packed with flavor, and a breeze to make even on busy nights. Whether you’re cooking for a crowd or just craving a special dinner for one, I hope you’ll give it a try and make it your own!

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