Tomato Spinach Shrimp Pasta
This shrimp pasta with spinach and tomatoes is a fast and elegant dinner that’s as flavorful as it is easy to make. Bursting with garlic, juicy tomatoes, tender shrimp, and vibrant spinach, it’s the perfect weeknight recipe with a Mediterranean flair.
Equipment
- Large Pot
- Skillet
- Colander
Ingredients
Pasta
- 8 ounces spaghetti uncooked
Sauce & Toppings
- 1 pound shrimp 31–40 count, thawed and peeled
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic minced
- 10 ounces grape tomatoes halved
- 1/4 cup chicken broth
- 1/4 tsp Italian seasoning
- 2 cups fresh baby spinach
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve a bit of pasta water before draining.
- In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and let it sizzle for 30 seconds without browning.
- Add halved grape tomatoes, chicken broth, and Italian seasoning. Let simmer as tomatoes soften and release their juices.
- Add the shrimp and cook until they turn pink, about 2–3 minutes per side. Don’t overcook.
- Stir in fresh baby spinach and let it wilt gently into the sauce.
- Add the drained pasta and toss everything together, adding reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste. Serve immediately with optional toppings like Parmesan or fresh lemon juice.
Notes
This recipe is perfect to make with a friend—expect a lot of laughs and maybe a few noodle flips! It’s quick, customizable, and loaded with flavor. Swap the spinach for kale or the shrimp for chicken if you prefer.
Nutrition
Calories: 480kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 7gCholesterol: 180mgSodium: 540mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2900IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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