Description
Tomato Spinach Shrimp Pasta with juicy shrimp, fresh spinach, and flavorful tomato sauce – a quick, comforting crowd-pleaser.
Ingredients
Scale
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 400 calories
- Sugar: 6 grams
- Sodium: 650 mg
- Fat: 16 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 180 mg