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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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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!
I made this today and I loved this recipe. It was light, delicious and quick to make!
So glad to hear it!! 🙂
Delicious and easy early summer meal! I needed to use up 12 oz. of grape tomatoes, 4 oz, of canned petite diced tomatoes, and a 5 oz. container of baby spinach…this worked perfectly! As additions, I threw in 1/4 cup white wine after the garlic (1+ min), upped to 1/4 tsp. Italian seasoning with 1/8 crushed red pepper, and sprinkled grated parmesan cheese on at the end. Thank you, Natasha!!
I’m so happy you enjoyed it!! 🙂
This is my second time making this recipe. 🤤 Question, what kind of white wine do you use. Cooking wine or any white wine?
Thank you!
So glad you like it!! I just use whatever dry white wine we have on hand. Not cooking wine. Usually Pinot Grigio or sauv blanc.
Tastes great! We changed our shrimp for chicken tenderloins diced. Added mushrooms, and onions and I couldn’t resist adding some lemon slices and lemon juice of 1/2 a lemon. Topped with parsley and purple basil for more color and a bit of Parmesan. Thank you, for the inspiration and detailed instructions. Love your dishes!
Love how you adapted the recipe, Monica! 🙂
Can you use frozen shrimps
Yes, but thaw them first. I just put them in a colander in the sink and run cool water over them until they’ve thawed. Let me know if you like the recipe! 🙂
I plan to make this tonight, it looks soooo good! But How big is a serving?
Hi Trish! Thank you! A serving in this recipe is literally all the ingredients divided by 4… so a quarter of the recipe.
Does this recipe use raw shrimp or pre cooked? I have raw. I assume this would add cooking time ?
Hi Emilia! I use raw shrimp. They take very little time to cook. In any of my recipes, it’s safe to assume they call for the raw/uncooked version of an ingredient unless I otherwise specify. Let me know if you like the recipe. 🙂
The dish was wonderful the whole family loved it 😋 I added a little extra spinach to the dish since when it cooks down it disintegrated lol. Thank you!
Yay!! Lol right?! It’s crazy how much spinach shrinks.
Great dish! Thank you!
You’re welcome!
I made this tonight for dinner for my fiancé, he loved it!! He jokingly complains when I make pasta dishes but he commented that this dish felt light and healthy. His first bite made his eyes get big, he shook his head to silently tell me how good it was. This meal was easy and delicious!
Haha that’s awesome!!
Absolutely delicious and easy to make!!!
Will make again many times in the future.
Family loved it!
Wonderful! I am so pleased to hear that, Sylvia!
Made this last night…was absolutely delicious! I added sliced baby Bella mushrooms some red chili flake and served it over brown rice…Hubby loved it and is taking the recipe into his office today to share with his other foodie friends. Thanks for the recipe…I can’t wait to make this again!
I’m so happy you liked it, Susan!! Thanks for sharing the recipe!
Absolutely LOVE this recipe. Made it for my family and now it will be regular dish.
Thank you
Aww so glad to hear it! Thanks for letting me know!
I made this last night and added kalamata pitted olives and a good squeeze of lemon. My family loved it. With the addition of a favorite ingredient or the omission of something for a picky eater, all of these recipes are quickly becoming my go to for meals with flavor, nutrition, and ease in making.
@amyburkpottery
So glad it was enjoyed, Amy!! Thanks so much for leaving me a comment. Kalamata olives are my fav. 🙂 I’m glad you’re a fan of my recipes! XO
Loved this recipe. I used cherry tomatoes and added sliced mushrooms. And I used dry white wine instead of chicken stock. It turned out absolutely delicious. This will definitely be my go-to prawn recipe when i have people over for lunch. Thank you so much
Fabulous! Thrilled you enjoyed it!
What are the chances you can freeze this recipe ? My hubby doesn’t like shrimp :((
Hi Sherri! Unfortunately, this isn’t a good one to freeze. I don’t think you’ll have much sauce left, the spinach will be reallllly wilted, and the shrimp will likely get rubbery/a weird texture. You could probably halve it, though.