Tomato Spinach Shrimp Pasta: A Fresh, Flavor-Packed Weeknight Favorite

Tomato Spinach Shrimp Pasta is one of those recipes that feels elegant enough for a dinner party yet easy enough for a busy weeknight. With juicy shrimp, tender spinach, and a light tomato-garlic sauce clinging to perfectly cooked pasta, this dish delivers restaurant-quality flavor using simple, accessible ingredients.

This recipe is inspired by Mediterranean cooking—fresh produce, olive oil, seafood, and balanced seasoning. It’s not heavy or overly creamy, making it a satisfying but not overwhelming meal. Whether you’re cooking for your family, hosting guests, or just craving a comforting bowl of pasta, this tomato spinach shrimp pasta checks all the boxes.

What truly sets this dish apart is how quickly it comes together. From prep to plate, you’re looking at about 30 minutes. The shrimp cook in minutes, the tomatoes burst into a silky sauce, and the spinach wilts beautifully into the pasta without losing its vibrant color. Add a sprinkle of parmesan and fresh basil, and you have a meal that looks as good as it tastes.

Why You’ll Love This Tomato Spinach Shrimp Pasta

This recipe is a favorite for many reasons:

• Fast and easy: Perfect for weeknights when time is limited
• Fresh flavors: Tomatoes, spinach, and garlic create a light but bold sauce
• Protein-packed: Shrimp keeps the dish filling and nutritious
• Customizable: Easily adjust spice level, pasta type, or add-ins
• Balanced: Comforting pasta without feeling heavy

It’s also a great way to get more seafood into your meal rotation without complicated techniques or hard-to-find ingredients.

Ingredients

• 12 oz pasta (linguine, spaghetti, or penne)
• 1 lb raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (optional)
• 1½ cups cherry tomatoes, halved
• 3 cups fresh spinach
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning
• ¼ cup grated parmesan cheese
• ¼ cup pasta cooking water (reserved)
• Fresh basil, for garnish
• Lemon wedges, for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp, season lightly with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Add cherry tomatoes and Italian seasoning. Cook 4–5 minutes, stirring occasionally, until tomatoes soften and release their juices.
5. Stir in spinach and cook until just wilted, about 1–2 minutes.
6. Add cooked pasta and reserved pasta water to the skillet. Toss to coat in the sauce.
7. Return shrimp to the skillet and gently toss everything together.
8. Remove from heat, sprinkle with parmesan cheese, and garnish with fresh basil. Serve immediately with lemon wedges if desired.

Tomato Spinach Shrimp Pasta

A fresh and flavorful pasta made with juicy shrimp, tomatoes, garlic, and wilted spinach in a light olive oil sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 plates

Course: Dinner, Main

Cuisine: Italian-Inspired, Mediterranean

Calories: 420

Ingredients

  

• 12 oz pasta linguine or spaghetti
• 1 lb shrimp peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic minced
• 1.5 cups cherry tomatoes halved
• 3 cups fresh spinach
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp Italian seasoning
• 1 tsp red pepper flakes optional
• 0.25 cup parmesan cheese grated

Equipment

• Large pot
• Large skillet
• Colander
• Wooden spoon

Method

 

1. Cook pasta in salted water until al dente. Reserve pasta water and drain.
2. Cook shrimp in olive oil until pink and opaque. Remove and set aside.
3. Sauté garlic and red pepper flakes until fragrant.
4. Add tomatoes and cook until softened.
5. Stir in spinach and cook until wilted.
6. Add pasta and reserved water, tossing to coat.
7. Return shrimp to skillet, mix gently, and remove from heat.

Notes

Serve immediately for best texture and flavor.

Tips for the Best Shrimp Pasta

• Don’t overcook the shrimp: Remove them as soon as they turn pink. They’ll finish cooking when added back later.
• Salt your pasta water well: This is your chance to season the pasta from the inside.
• Use fresh spinach: Baby spinach wilts best and blends smoothly into the dish.
• Add pasta water gradually: It helps emulsify the sauce without making it watery.

Variations and Add-Ins

This tomato spinach shrimp pasta is easy to customize:

• Creamy version: Stir in ¼ cup heavy cream or mascarpone at the end
• Extra veggies: Add mushrooms, zucchini, or sun-dried tomatoes
• Spicy: Increase red pepper flakes or add chili oil
• Gluten-free: Use gluten-free pasta
• Low-carb: Serve over zucchini noodles or spaghetti squash

Serving Suggestions

Serve this pasta with:

• Garlic bread or crusty artisan bread
• A simple green salad with lemon vinaigrette
• Roasted asparagus or broccoli
• A crisp sparkling water or light white wine

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. Avoid microwaving too long, as shrimp can become rubbery.

A Little Culinary Context

Shrimp and tomato-based pastas are common throughout Mediterranean coastal regions, where seafood is cooked quickly and paired with fresh produce. This dish honors that tradition by keeping the sauce light, letting the shrimp shine, and relying on quality ingredients rather than heavy cream or butter.