Name: Tomato Spinach Shrimp Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces uncooked spaghetti; 1 pound uncooked shrimp (31-40/pound size), thawed, peeled, and tails removed if desired; 1 tablespoon olive oil; 2 tablespoons butter; 4 cloves garlic, minced; 10 ounces grape tomatoes, halved; ¼ cup chicken broth; ¼ teaspoon Italian seasoning; 2 cups (packed) fresh baby spinach; Salt and pepper, to taste

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Introduction

This Tomato Spinach Shrimp Pasta is a vibrant and flavorful dish perfect for a quick weeknight dinner. Succulent shrimp combine with fresh spinach and juicy grape tomatoes in a light, garlicky sauce tossed with spaghetti. You’ll love how easy it is to prepare yet impressive in taste.

A white bowl contains a dish with two main layers: the bottom layer is a bed of light yellow spaghetti noodles, smooth and slightly tangled. On top, there is a mix of plump, pink shrimp, bright red cherry tomato pieces, and dark green spinach leaves, all coated in a glossy reddish-orange sauce with some black pepper flecks. The dish is finished with a sprinkle of fine, light grated cheese scattered over everything. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces uncooked spaghetti
1 pound uncooked shrimp (31-40 per pound), thawed, peeled, and tails removed if desired
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
10 ounces grape tomatoes, halved
¼ cup chicken broth
¼ teaspoon Italian seasoning
2 cups (packed) fresh baby spinach
Salt and pepper, to taste

Instructions

Step 1: Boil a large pot of salted water and cook the spaghetti al dente according to package instructions. Drain and set aside.
Step 2: While the pasta cooks, heat olive oil and butter in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 3: Stir in the halved grape tomatoes, chicken broth, and Italian seasoning. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Step 4: Add the shrimp to the skillet, followed by the spinach. Reduce the heat to medium and cook for another 5 minutes until the shrimp are pink and cooked through and the spinach is wilted.
Step 5: Season with salt and pepper to taste. Toss the mixture with the cooked spaghetti until well combined. Add reserved hot pasta water if more sauce is needed.
Step 6: Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Tips & Variations

Use gluten-free or whole wheat pasta to suit dietary preferences.
Swap chicken broth for vegetable broth to make the dish pescatarian-friendly.
Add a pinch of red pepper flakes for a spicy kick.
For extra creaminess, stir in a splash of heavy cream or grated Parmesan at the end.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if needed. The shrimp is best enjoyed fresh, so avoid reheating multiple times.

How to Serve

A white deep plate holds a dish with three visible layers. The bottom layer is light yellow spaghetti noodles, loosely tangled across the plate. The middle layer is fresh green spinach leaves, spread unevenly over the pasta. The top layer has cooked shrimp with an orange-pink color, mixed with bright red cherry tomatoes and chunks of softer red tomato sauce. The dish is topped with grated white cheese and sprinkled black pepper. The whole plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just make sure to thaw them completely and pat dry before cooking to avoid excess water in the sauce.

What can I substitute for grape tomatoes if I don’t have any?

You can use cherry tomatoes or even diced roma tomatoes as a great alternative. Just adjust cooking time slightly based on size and juiciness.