This Tomato Spinach Shrimp Pasta is a quick, flavorful, and healthy dish that’s perfect for busy weeknights or a casual dinner with friends. With tender shrimp, sweet grape tomatoes, and fresh spinach, all tossed in a light garlic-butter sauce, this pasta is as nutritious as it is delicious. The Italian seasoning adds a hint of herbaceous flavor, and the whole dish comes together in under 30 minutes. Whether you’re a pasta lover or looking to add more seafood into your diet, this meal will quickly become a favorite in your recipe rotation.
Ingredients
For 1x Serving:
- 8 ounces uncooked spaghetti
- 1 pound uncooked shrimp (31-40/pound size), thawed & peeled (optional: remove tails)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 10 ounces grape tomatoes, halved
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
For scaling the recipe to different serving sizes, adjust ingredient amounts as needed (0.5x or 2x).
Instructions
- Cook the Pasta:
Start by boiling a pot of salted water. Cook the spaghetti al dente according to the package instructions (typically about 8-10 minutes). Drain the pasta but reserve some pasta water in case you want to loosen the sauce later. - Sauté the Garlic:
While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter has melted and the oil is hot, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to let it burn. - Cook the Tomatoes:
Add the halved grape tomatoes to the skillet. Stir in the chicken broth and Italian seasoning. Cook the tomatoes for about 5 minutes, stirring occasionally, until they soften and begin to break down, releasing their juices and forming a light sauce. - Add the Shrimp & Spinach:
Add the thawed shrimp to the skillet along with the baby spinach. Reduce the heat to medium. Cook the shrimp for about 5 minutes, stirring occasionally, until they turn pink and are cooked through, and the spinach has wilted. Be careful not to overcook the shrimp, as they can become rubbery. - Combine & Serve:
Season the sauce with salt and pepper to taste. Toss the cooked and drained spaghetti into the skillet with the shrimp, tomatoes, and spinach. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Mix everything together until well combined. - Serve:
Plate the pasta, ensuring each serving has a good amount of shrimp, tomatoes, and spinach. Serve hot, with extra grated Parmesan cheese if desired.
Cooking Tips
- Don’t Overcook the Shrimp: Shrimp cook very quickly, so keep an eye on them. They should turn pink and curl slightly when they’re done.
- Use Fresh Ingredients: Fresh grape tomatoes, spinach, and garlic will elevate the flavor of this dish. However, canned diced tomatoes can be used in a pinch.
- Add Heat: If you like a bit of spice, add a pinch of red pepper flakes when sautéing the garlic.
Nutritional Benefits
- Shrimp: A lean source of protein, shrimp are low in calories and rich in nutrients such as selenium, vitamin B12, and iodine.
- Spinach: Packed with vitamins A, C, and K, as well as iron and calcium, spinach adds a nutritious boost to this dish.
- Tomatoes: Rich in antioxidants like lycopene, tomatoes provide vitamins C and K, along with folate.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, this meal is perfect for busy weeknights when you need something fast and flavorful.
- Healthy & Nutritious: With a combination of lean shrimp, fresh spinach, and tomatoes, this pasta dish is both light and packed with vitamins and nutrients.
- Versatile: You can easily swap out the shrimp for chicken or a plant-based protein to suit your preferences.
- One-Pan Wonder: Aside from the pasta, this recipe uses just one skillet, making clean-up a breeze.
Dietary Information
- Gluten-Free Option: Use gluten-free spaghetti to make this dish suitable for those with gluten sensitivities or celiac disease.
- Dairy-Free Option: Replace the butter with a dairy-free alternative, such as margarine or extra olive oil.
- Low-Carb Variation: Substitute zucchini noodles or spaghetti squash for the pasta to create a low-carb version of this meal.
- Pescatarian-Friendly: This recipe is perfect for pescatarians, offering a delicious way to enjoy seafood with fresh vegetables.
Why This Recipe Works
This recipe strikes the perfect balance between light and satisfying. The garlic-butter base complements the sweetness of the shrimp and tomatoes, while the spinach adds freshness and texture. The chicken broth helps create a simple sauce that ties the dish together without being too heavy. Cooking the shrimp with the tomatoes and spinach allows the flavors to meld beautifully, and tossing everything with al dente pasta ensures each bite is perfectly coated with the savory sauce.
Conclusion
This Tomato Spinach Shrimp Pasta is a flavorful, nutritious, and easy-to-make dish that’s perfect for a quick dinner or a casual weekend meal. Its combination of juicy shrimp, vibrant vegetables, and garlic-butter sauce is sure to be a hit with both seafood lovers and pasta enthusiasts. Try it tonight, and enjoy a meal that feels like a treat but is simple enough for any day of the week.
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Tomato Spinach Shrimp Pasta
- Total Time: 30 mins
Description
This Tomato Spinach Shrimp Pasta is a quick, flavorful, and healthy dish that’s perfect for busy weeknights or a casual dinner with friends. With tender shrimp, sweet grape tomatoes, and fresh spinach, all tossed in a light garlic-butter sauce, this pasta is as nutritious as it is delicious. The Italian seasoning adds a hint of herbaceous flavor, and the whole dish comes together in under 30 minutes. Whether you’re a pasta lover or looking to add more seafood into your diet, this meal will quickly become a favorite in your recipe rotation.
Ingredients
- 8 ounces uncooked spaghetti
- 1 pound uncooked shrimp (31-40/pound size), thawed & peeled (optional: remove tails)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 10 ounces grape tomatoes, halved
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Cook the Pasta:
Start by boiling a pot of salted water. Cook the spaghetti al dente according to the package instructions (typically about 8-10 minutes). Drain the pasta but reserve some pasta water in case you want to loosen the sauce later. - Sauté the Garlic:
While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter has melted and the oil is hot, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to let it burn. - Cook the Tomatoes:
Add the halved grape tomatoes to the skillet. Stir in the chicken broth and Italian seasoning. Cook the tomatoes for about 5 minutes, stirring occasionally, until they soften and begin to break down, releasing their juices and forming a light sauce. - Add the Shrimp & Spinach:
Add the thawed shrimp to the skillet along with the baby spinach. Reduce the heat to medium. Cook the shrimp for about 5 minutes, stirring occasionally, until they turn pink and are cooked through, and the spinach has wilted. Be careful not to overcook the shrimp, as they can become rubbery. - Combine & Serve:
Season the sauce with salt and pepper to taste. Toss the cooked and drained spaghetti into the skillet with the shrimp, tomatoes, and spinach. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Mix everything together until well combined. - Serve:
Plate the pasta, ensuring each serving has a good amount of shrimp, tomatoes, and spinach. Serve hot, with extra grated Parmesan cheese if desired.
- Prep Time: 15
- Cook Time: 15