Tomato Spinach Shrimp Pasta – Fresh, Garlicky, and Perfectly Cozy
There’s something undeniably comforting about a bowl of pasta, especially when it’s tangled with juicy shrimp, sweet tomatoes, and tender spinach all wrapped up in a silky, garlicky sauce. Tomato spinach shrimp pasta is one of those recipes that feels both light and indulgent at the same time—fresh enough for a warm evening, yet cozy enough to crave when you want a satisfying dinner that comes together quickly.
This dish has become a go-to in my kitchen for nights when I want something that tastes restaurant-worthy without spending hours cooking. The shrimp cook in minutes, the tomatoes break down just enough to create a glossy sauce, and the spinach melts into the pasta, adding color and a subtle earthy note. It’s simple food, but it feels special, which is exactly what a great pasta dish should do.
What really makes this tomato spinach shrimp pasta shine is balance. The natural sweetness of the shrimp pairs beautifully with the acidity of tomatoes. Garlic and red pepper flakes bring warmth and depth, while olive oil ties everything together into a light, luscious sauce that coats every strand of pasta. A finishing sprinkle of parmesan adds just enough richness without overpowering the freshness of the dish.
This is also a wonderfully versatile recipe. You can dress it up with a splash of white wine, keep it dairy-free, or make it heartier with whole wheat pasta. It’s equally at home on a busy weeknight or served to guests with a crisp salad and warm bread on the side.
If you’re looking for a meal that feels vibrant, comforting, and endlessly satisfying, tomato spinach shrimp pasta deserves a permanent place in your rotation. It’s proof that a handful of simple ingredients, treated well, can turn into something truly memorable.
Ingredients:
- Pasta (spaghetti, linguine, or penne)
- Large shrimp, peeled and deveined
- Olive oil
- Garlic cloves, minced
- Cherry or grape tomatoes, halved
- Fresh spinach
- Red pepper flakes
- Salt
- Black pepper
- Parmesan cheese, grated
- Fresh basil or parsley, chopped
Instructions:
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
- Season the shrimp with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, reduce heat to medium and add a bit more olive oil if needed. Stir in the garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Add the tomatoes and cook for 4–5 minutes, stirring occasionally, until they soften and release their juices.
- Add the spinach and cook just until wilted.
- Return the shrimp to the skillet along with the cooked pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
- Taste and adjust seasoning with salt and pepper.
- Remove from heat and finish with grated parmesan and fresh herbs. Serve immediately.
Tomato Spinach Shrimp Pasta
Ingredients
Equipment
Method
- Cook pasta until al dente and reserve pasta water.
- Sauté shrimp until just cooked and set aside.
- Cook garlic and tomatoes until softened.
- Add spinach and wilt.
- Toss pasta and shrimp with sauce, adjusting with pasta water.
Notes
Tips & Tricks
- Don’t overcook the shrimp—they should be just opaque and tender.
- Use pasta water to help emulsify the sauce and make it silky.
- Fresh spinach wilts quickly, so add it at the very end.
Variations
- Add a splash of white wine after cooking the garlic for extra depth.
- Use crushed tomatoes for a more saucy version.
- Make it spicy by increasing the red pepper flakes.
- Swap shrimp for scallops or chicken if desired.
Serving Suggestions
- Serve with garlic bread or focaccia to soak up the sauce.
- Pair with a crisp green salad and lemon vinaigrette.
- Finish with extra parmesan or a squeeze of lemon for brightness.
Storage Information
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of water or olive oil.
FAQ
- Can I use frozen shrimp? Yes, just thaw completely and pat dry before cooking.
- What pasta works best? Long noodles like spaghetti or linguine are ideal, but short pasta works too.
- Is this dish healthy? It’s protein-rich, packed with greens, and made with simple, wholesome ingredients.
History / Fun Facts
- Shrimp pasta dishes are staples in Mediterranean-inspired cooking, celebrating seafood and fresh produce.
- Spinach was once considered a luxury green and prized for its vibrant color and nutrients.
