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This tomato spinach shrimp pasta recipe is super easy to make and packed with flavor! It’s ready in 30 minutes for a light, elegant meal that tastes restaurant quality.
You may also like my Tomato Spinach Salmon Pasta or Fresh Spinach and Tomato Pasta next.
Why you’ll love it
For how simple it is to throw together with everyday ingredients, this healthy shrimp pasta seems fancy! It’s a quick meal that’s especially good in the summer with juicy in-season grape tomatoes. The light, buttery garlic sauce with Italian herbs is irresistible.
This shrimp and spinach pasta with tomatoes has no cream, but it’s definitely not lacking in the flavor department! There’s tons of rich, savory flavor. It’s also just such a pretty dish with the plump, pink shrimp and bright green and red of the spinach and tomatoes.
What you’ll need
- Spaghetti – a longer variety of pasta is great for this dish
- Shrimp – I use raw frozen shrimp that are peeled and deveined. To thaw them, simply run them under cool water.
- Olive oil and butter – for sautéing and the base of the sauce
- Garlic – there’s plenty for tons of garlic taste
- Tomatoes – we’re using grape tomatoes. I find that Nature’s Sweet Cherubs are generally pretty good year-round!
- Chicken broth – another layer of flavor
- Italian seasoning – this is my go-to blend of all-purpose dried herbs in a single jar
- Spinach – for a pop of freshness. The earthy contrast with the sweetness of the shrimp is so tasty!
Pro tip
Shrimp that you see at the seafood counter at the grocery store are likely previously frozen and thawed anyway, so you’re better off buying frozen ones for peak freshness.
How to make spinach tomato shrimp pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta until al dente. Heat up the olive oil and butter in a skillet. Once melted, add the garlic, and cook until fragrant. Add in the tomatoes, broth, and Italian seasoning. Stir every so often.
Cook until the tomatoes burst and lose their shape. Add the shrimp and spinach. Cook until the shrimp are pink and the spinach has wilted. Season with salt & pepper, and toss with the drained pasta.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Thaw the shrimp in a colander until cool running water.
- I use this skillet, and a pair of cooking tongs makes tossing this pasta easy.
- Store your uncooked spaghetti in one of these airtight containers and keep your pantry organized.
Substitutions and variations
- For a special touch, try replacing the chicken broth with a dry white wine like pinot grigio or sauvignon blanc.
- If you want to add a little heat to this recipe, sprinkle some red pepper flakes in.
- Some readers enjoy adding fresh basil to this pasta at the end.
What to serve with tomato shrimp pasta
- I like to serve this shrimp pasta with a little parmesan cheese grated over top!
- My Extra Cheesy Garlic Bread makes a hearty pairing. I also like fresh bread with olive oil and balsamic vinegar for dipping.
- For a salad, try spring mix with my Creamy Balsamic Dressing, or try this Easy Cucumber Tomato Avocado Salad.
Leftovers and storage
- Store leftovers in the fridge for 2-3 days in an airtight container.
- Reheat slowly over a low heat, taking care to just heat the shrimp through so that they don’t get overcooked and rubbery.
- I don’t recommend freezing this one because the texture will change.
If you made this tomato spinach shrimp pasta recipe, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.
Tomato Spinach Shrimp Pasta
Ingredients
- 8 ounces uncooked spaghetti
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, can remove tails
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 10 ounces grape tomatoes cut into halves
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
- Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the garlic once the pan is hot, and cook it for about 30 seconds.
- Stir in the tomatoes, chicken broth, and Italian seasoning.
- Cook the tomatoes, stirring occasionally, until they start to lose their shape (about 5 minutes).
- Add the shrimp to the pan, followed by the spinach. Reduce the heat to medium. Let it cook for about 5 minutes, stirring it/turning the shrimp until they're cooked through and the spinach has wilted.
- Season with salt & pepper as needed. Toss with the drained spaghetti. If you want a little more liquid in the sauce, add a bit of the hot pasta water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on January 30, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
Can I use frozen cooked shrimp in this recipe?
Yes but add them in as late as possible so they don’t overcook.
We’ve made this multiple times. Ingredients are easy to measure with the heart without fear of messing it up. Top with a little Parmesan and it’s a winner for my family, 5 year old included!
That’s great! Thanks, Lauren!
Better recipe than shrimp scampi as far as I’m concerned because it gives lots of veges such as spinach and cherry tomatoes. Delicious! My family loved it. Will certainly make it again!
Wonderful!! Thanks so much, YuJung!
Very tasty!! I followed the recipe and it was light and delicious! My son and his wife were here for dinner and they absolutely loved it. It’s easy to make and definitely added to my favorite meal list. Thank you!!!
Thank you! I’m so glad they liked it too!