This post may contain affiliate links. Please read our disclosure policy.
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!
It was okay. Not enough juices.
Great shrimp recipes thanks
You are welcome!
Such a delicious recipe! I’m making for a smaller dinner party and want to have some of the steps prepped ahead of time. I guess I can cook the tomatoes and let that sit for a couple hours right? Shrimp and spinach need to be at the end, right? Thanks!
That’s what I would do! 🙂
Easy and oh, so delicious! Thank you!
You’re very welcome, Jan! 😀
Thanks so very much! I am making this for my father in law tonight and will try it on my friend if that works out. I’d planned on undercooking the shrimp and lettuce. Cross your fingers, I’m not the cook that you are 🙂
Haha it’ll be ok! 🙂
I’d like to make this for a friend who’s having surgery so she can reheat it. Is it ok to reheat?
Hi Chris! That’s nice of you! Yes it’s fine to reheat, but I’d say it’s not the most ideal recipe for leftovers. Like, the spinach will wilt more, and the shrimp may end up rubbery. With that said, I would just tell her to reheat it slowly over a low heat. And with seafood I always like to err on the side of eating it within 2 days (usually the next day if possible).
Made this last night for my family and they all raved about it! I did tweak it by adding a little more Italian seasoning, fresh mushrooms and fresh basil. My husband said this might be his favorite shrimp meal (and we eat a lot of shrimp here in coastal SC)!
That’s quite the compliment!! 😀 Thank you, Cathy!
It was wonderful! My husband had tears in his eyes because it reminded him of a dish that he had years ago in Maryland.
Oh wow I’m thrilled to hear that, Patty! 😀 Thank you for letting me know!
This turned out really well with a few minor alterations. One of the commenters mentioned it was bland, so I added some chopped vidalia onion to the butter/olive oil mix before including the minced garlic, which I reduced to three smallish cloves, as well as a few squeezes of anchovy paste as an additional flavor enhancer. I also used a 14.5 oz. can of Muir Glen organic diced tomatoes, since I didn’t have quite enough grape tomatoes on hand, but reduced the liquid down a bit before adding the shrimp and spinach. After adding the pasta to the skillet, I finished it all off with a healthy dose of freshly grated Reggiano parm. Thank you, Natasha, for an easily adaptable recipe for a healthy weeknight meal.
Glad you were able to tweak it, Sandi! 🙂 You’re very welcome!
This has to be one of the best recipes I have tried! It is absolutely delicious! Tonight I had a chicken breast that needed to be cooked so I made this dish with chicken instead of shrimp and I cooked the chicken separately. It was good but not as good as with the shrimp.
Aww thank you!