Tomato Spinach Shrimp Pasta: 4 Simple Steps to Pure Joy

Name: Tomato Spinach Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 ounces uncooked spaghetti; 1 pound uncooked shrimp (31–40 count), thawed, peeled, 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; Optional garnish: Parmesan cheese, fresh herbs

Jump to Recipe

Let’s be honest—weeknights can feel like an Olympic event. Between work, laundry, and maybe a soccer practice or two, dinner sometimes slips to the bottom of the to-do list. That’s where this Tomato Spinach Shrimp Pasta swoops in like the culinary superhero we all need. It’s quick, flavorful, and doesn’t require an army of pots and pans. (Because who has time for that on a Wednesday night?)

This dish gives you everything: juicy shrimp, fresh spinach, sweet grape tomatoes, and a silky garlic butter sauce that clings to every strand of pasta. It’s the kind of meal that feels restaurant-worthy but is secretly so simple, you’ll wonder why you ever ordered takeout.

Why You’ll Love This Tomato Spinach Shrimp Pasta

Fast & Fresh: Ready in about 30 minutes, perfect for busy weeknights.
Balanced & Satisfying: Protein-packed shrimp, fresh veggies, and pasta for comfort.
Family-Friendly: Mild flavors that kids and adults can both enjoy.
One-Pan Wonder: Aside from boiling pasta, everything cooks in the same skillet.

Ingredients You’ll Need

8 ounces uncooked spaghetti
1 pound uncooked shrimp (31–40 count), thawed, peeled, 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

How To Make Tomato Spinach Shrimp Pasta

Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil. (Pro tip: the water should taste almost like the ocean—it’s the secret to flavorful pasta.) Add the spaghetti and cook it according to the package instructions until it’s just al dente, meaning slightly firm to the bite. This way, it won’t get mushy when tossed with the sauce later. Before draining, reserve about ½ cup of the pasta water—you’ll thank yourself later when you need a little extra liquid to pull the sauce together. Drain the pasta and set aside.
Sauté the Garlic: While the pasta is cooking, heat the olive oil and butter in a large skillet over medium-high heat. The butter adds richness while the olive oil keeps it from burning. Once the butter melts, add in the minced garlic. Stir it around for about 30 seconds until it becomes fragrant. You want that irresistible garlic aroma filling your kitchen, but keep an eye on it—burnt garlic goes from dreamy to bitter in a snap.
Make the Sauce Base: Now, stir in the halved grape tomatoes, chicken broth, and Italian seasoning. As this mixture simmers, the tomatoes will start to soften and release their juices, creating a light but flavorful sauce. Give it about 5 minutes, stirring occasionally. You’ll notice the tomatoes break down slightly, and the broth picks up their sweetness, balancing beautifully with the garlic.
Add Shrimp & Spinach: Gently add the shrimp into the skillet in an even layer so they cook evenly. Toss in the fresh spinach at the same time—it may look like a mountain of greens, but trust me, it will wilt down quickly. Lower the heat to medium and let everything cook for 4–5 minutes. The shrimp should turn pink and opaque, while the spinach softens and mingles with the garlicky tomato sauce. If you’re worried about overcooking, check the shrimp after 3 minutes and remove them once done.
Bring It All Together: Season the sauce with salt and pepper to taste. Then, add your drained pasta right into the skillet. Use tongs to toss everything together so the spaghetti gets coated in all that saucy goodness. If the mixture looks a bit dry, add a splash of that reserved pasta water. This little trick helps the sauce cling to the pasta, making every bite flavorful.
Serve & Enjoy: Once everything is combined, turn off the heat and serve immediately. For a finishing touch, sprinkle with freshly grated Parmesan cheese or a handful of chopped herbs like parsley or basil. Grab a fork, twirl up a generous bite, and enjoy the cozy satisfaction of a homemade meal that tastes far more decadent than the effort it took to make.

Cooking Tips for the Best Shrimp Pasta

Don’t Overcook Shrimp: They cook quickly—once they’re pink and opaque, they’re done. Overcooked shrimp = rubbery texture.
Use Fresh Garlic: This is not the time for the jarred stuff. Fresh cloves make the sauce sing.
Pasta Water Is Liquid Gold: A splash helps the sauce cling beautifully to the pasta.
Want Creamier Sauce? Add a splash of heavy cream or swirl in extra butter at the end.

A Little Kitchen Story

The first time I made this, I was running on fumes after a week that felt like one giant errand list. I threw together what I had in the fridge—shrimp from the freezer, spinach, and a box of pasta—and suddenly dinner went from “ugh, cereal?” to “wow, I could eat this every night.” Even my kids stopped mid-screen-time to say, “This is good, Mom.” That’s when I knew it was a keeper.

Tomato Spinach Shrimp Pasta with linguine, sautéed shrimp, spinach, and garlic tomato sauce topped with Parmesan cheese. — Tomato Spinach Shrimp Pasta is loaded with shrimp, spinach, and a garlicky tomato sauce for the ultimate weeknight comfort meal

FAQs About Tomato Spinach Shrimp Pasta

Can I use frozen spinach instead of fresh?

Yes! Just thaw it and squeeze out excess water before adding it to the skillet.

What pasta works best?

Spaghetti is classic, but linguine or fettuccine also work beautifully. Short pasta like penne will catch all those tomato bits nicely, too.

Can I make it dairy-free?

Swap the butter for more olive oil and skip the Parmesan topping.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of broth or water so it doesn’t dry out.

Bring It All Together

This Tomato Spinach Shrimp Pasta is proof that weeknight dinners don’t need to be complicated to feel special. It’s cozy, flavorful, and comes together in under 30 minutes—leaving you more time for the important stuff (like finally finishing that show you’ve been watching for six months). So the next time life feels like too much, let this easy pasta dish be your little dinner-time victory.

More Recipes You’ll Love Next

Looking for other dishes that pair perfectly with your pasta nights? Here are some delicious options to explore:

If you want another pasta favorite, try this comforting Crockpot Chicken Parmesan.
For a quick and veggie-packed option, these crispy Air Fryer Cabbage Wedges make the perfect side dish.
Craving another shrimp dinner? You’ll love this light and flavorful Shrimp Asparagus Stir Fry.
For something extra cozy, whip up a bowl of creamy Fresh Tomato Soup to serve alongside your pasta.

These recipes not only complement your Tomato Spinach Shrimp Pasta but also give you more easy weeknight meal inspiration.