Tomato Spinach Shrimp Pasta

The tantalizing aroma of garlic-infused shrimp mingling with sweet tomatoes and vibrant spinach creates an irresistible invitation to the dinner table when you prepare Tomato Spinach Shrimp Pasta. This Mediterranean-inspired dish combines the perfect balance of protein, vegetables, and carbohydrates in a silky sauce that clings beautifully to every strand of pasta. Whether you’re planning a quick weeknight dinner or an impressive yet effortless meal for guests, this Tomato Spinach Shrimp Pasta delivers restaurant-quality flavors with minimal effort. You’ll learn how to perfectly cook shrimp, create a balanced sauce, and bring it all together in one spectacular meal that’s ready in just 30 minutes.

Why You’ll Love This Recipe

This Tomato Spinach Shrimp Pasta recipe will quickly become a family favorite for numerous reasons. First, the textural contrasts make every bite an adventure – tender, succulent shrimp provide a meaty bite against the silky pasta, while cherry tomatoes burst with juicy sweetness and wilted spinach adds a gentle tenderness throughout.

The flavor profile hits all the right notes: garlic and red pepper flakes bring warmth and depth, lemon juice adds bright acidity, and a touch of Parmesan cheese provides savory richness that ties everything together. The sauce strikes the perfect balance – light enough to let the ingredients shine, yet creamy enough to coat each component beautifully.

Perhaps most importantly, this Tomato Spinach Shrimp Pasta is incredibly versatile and forgiving. It works with any pasta shape you have on hand, comes together in one pan for minimal cleanup, and can be adjusted to suit whatever ingredients you might have available. Even kitchen novices can achieve impressive results with this foolproof preparation method.

Ingredients

For this delicious Tomato Spinach Shrimp Pasta, you’ll need:

• 8 oz (225g) pasta (linguine, fettuccine, or spaghetti work best)
• 1 lb (450g) large shrimp, peeled and deveined
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• ¼ teaspoon red pepper flakes (adjust to taste)
• 1 pint (300g) cherry tomatoes, halved
• 6 oz (170g) fresh spinach, roughly chopped
• ¼ cup (60ml) low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• ⅓ cup (30g) grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh basil, thinly sliced (for garnish)

The quality of shrimp significantly impacts the final dish – look for wild-caught when possible for the best flavor and texture. For tomatoes, sweet cherry or grape varieties offer the perfect balance of acidity and natural sweetness. Fresh spinach is preferable to frozen as it maintains better texture in the final dish.

Pro Tips

Perfect Shrimp Cooking: The secret to perfectly cooked shrimp in your Tomato Spinach Shrimp Pasta is to avoid overcooking. Cook shrimp just until they turn pink and form a “C” shape (about 1-2 minutes per side). If they curl into a tight “O” shape, they’re overcooked. Remove them from the pan once they’re just done, then add them back at the end to prevent rubbery texture. This technique ensures tender, succulent shrimp every time.

Building Flavor Layers: Create depth by cooking ingredients in a specific sequence. Start by sautéing garlic in olive oil until fragrant (but not brown), then add red pepper flakes to infuse the oil. This flavored oil becomes the foundation of your sauce, enhancing every component that follows. When deglazing with broth, scrape the brown bits from the pan bottom – they contain concentrated flavor compounds that elevate the entire dish.

Pasta Water Magic: Reserve 1 cup of pasta cooking water before draining. This starchy liquid is culinary gold for your Tomato Spinach Shrimp Pasta – add it gradually to create the perfect sauce consistency. The starch helps the sauce cling to the pasta while the dissolved minerals enhance flavor. For maximum starch concentration, cook pasta in less water than you typically would (about 2 quarts instead of 4).

Instructions

Step 1: Bring a large pot of well-salted water to a rolling boil. Add pasta and cook according to package instructions until al dente (typically 8-10 minutes). Before draining, reserve 1 cup of the pasta water. Drain pasta but do not rinse – the starchy exterior will help the sauce adhere better.

Step 2: While pasta cooks, prepare your shrimp. Pat them completely dry with paper towels (this ensures proper searing) and season with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook undisturbed for 1-2 minutes until pink on one side. Flip and cook 1 minute more until just opaque throughout. Transfer to a clean plate – they’ll continue cooking slightly from residual heat.

Step 3: Reduce heat to medium and add remaining tablespoon of olive oil to the same pan. Add minced garlic and red pepper flakes, cooking for 30-45 seconds until fragrant but not browned. Immediately add halved cherry tomatoes and a pinch of salt. Cook, stirring occasionally, for 4-5 minutes until tomatoes begin to soften and release their juices.

Step 4: Pour in chicken broth and lemon juice, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Let the liquid reduce by half, about 2 minutes. Add chopped spinach in batches, stirring until wilted before adding more. This should take about 2 minutes total.

Step 5: Add drained pasta directly to the sauce and toss to combine. If sauce seems dry, add reserved pasta water, a few tablespoons at a time, until you reach your desired consistency. Return shrimp to the pan along with any accumulated juices. Sprinkle in Parmesan cheese and toss everything together until the cheese melts and the shrimp are warmed through, about 1 minute.

Step 6: Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Transfer your Tomato Spinach Shrimp Pasta to serving plates, garnish with fresh basil and additional Parmesan if desired, and serve immediately for the best flavor and texture.

Variations

Creamy Tomato Spinach Shrimp Pasta: Transform this dish into a richer version by adding ⅓ cup heavy cream or cream cheese at the same time as the broth. The creamy element creates a luxurious sauce that still allows the brightness of the tomatoes and fresh spinach to shine through. This variation pairs beautifully with fettuccine or pappardelle pasta for a more substantial meal.

Mediterranean Tomato Spinach Shrimp Pasta: Enhance the Mediterranean flavor profile by adding ¼ cup kalamata olives (pitted and halved), 2 tablespoons capers (rinsed), and ½ cup crumbled feta cheese instead of Parmesan. These salty, briny additions complement the sweet tomatoes and create an entirely new flavor profile while maintaining the integrity of the original Tomato Spinach Shrimp Pasta concept.

Gluten-Free Option: This recipe easily accommodates dietary restrictions by substituting gluten-free pasta (corn-rice blend varieties hold up best) or even zucchini noodles for a low-carb alternative. If using zucchini noodles, skip the boiling step and add them directly to the sauce, cooking just until slightly softened but still maintaining some texture, about 2-3 minutes.

Storage and Serving

Store leftover Tomato Spinach Shrimp Pasta in an airtight container in the refrigerator for up to 2 days. The flavors actually develop nicely overnight, though the pasta will absorb some of the sauce. When reheating, add a splash of water or broth and warm gently over medium-low heat or microwave at 50% power with a damp paper towel covering the dish to prevent the shrimp from becoming tough.

For an impressive presentation, serve this vibrant pasta in warmed shallow bowls, allowing the colors of the ingredients to shine. Pair it with a simple arugula salad dressed with lemon vinaigrette for a refreshing contrast, or serve alongside garlic bread for soaking up the flavorful sauce.

This Tomato Spinach Shrimp Pasta also makes an excellent cold pasta salad for summer gatherings – simply cook the pasta slightly firmer than al dente, chill thoroughly, and add an extra drizzle of quality olive oil and fresh herbs before serving. For a more substantial meal, serve smaller portions as a first course followed by a simple grilled fish or chicken main.

FAQs

Can I use frozen shrimp for Tomato Spinach Shrimp Pasta?
Yes, frozen shrimp works perfectly! Thaw completely and pat very dry before cooking to ensure proper searing. Pre-cooked frozen shrimp can also be used – simply add them at the final step just to warm through.

What can I substitute for spinach?
Arugula, kale (removed from stems and thinly sliced), or Swiss chard all work well as spinach alternatives in this Tomato Spinach Shrimp Pasta. Adjust cooking time slightly as heartier greens like kale may need an extra minute to soften.

Can I make this dish ahead of time?
For best results, prepare components separately up to a day ahead: cook pasta (toss with a bit of oil), prepare the sauce, and cook shrimp. Store separately, then combine and reheat gently just before serving, adding pasta water or broth to refresh the sauce.

How can I make this dish spicier?
Increase the red pepper flakes to ½ teaspoon or add 1 finely diced fresh jalapeño (seeds removed) when sautéing the garlic. For more complex heat, add ¼ teaspoon cayenne pepper or a dash of your favorite hot sauce to the finished dish.

What wine pairs best with this pasta?
A crisp Pinot Grigio or Sauvignon Blanc complements the light, fresh flavors of Tomato Spinach Shrimp Pasta perfectly. The citrus notes in these wines enhance the brightness of the tomatoes and lemon while balancing the richness of the shrimp.

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