Description
This Tomato Spinach Shrimp Pasta is a quick, cozy, and flavorful weeknight dinner made with juicy shrimp, fresh spinach, and a garlicky tomato sauce tossed with spaghetti. Ready in 30 minutes, it’s the perfect balance of comfort and freshness.
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
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
In a large skillet, heat olive oil and butter over medium-high heat. Add garlic and sauté 30 seconds until fragrant.
Stir in grape tomatoes, chicken broth, and Italian seasoning. Simmer 5 minutes, stirring occasionally, until tomatoes soften and release juices.
Add shrimp and spinach to the skillet. Reduce heat to medium. Cook 4–5 minutes, until shrimp are pink and cooked through and spinach is wilted.
Season with salt and pepper. Toss with cooked spaghetti, adding reserved pasta water as needed to loosen sauce.
Serve immediately with Parmesan or fresh herbs, if desired.
Notes
Don’t overcook shrimp—they’re ready when pink and opaque.
Reserve pasta water to adjust sauce consistency.
Add a splash of cream or extra butter for a richer sauce.
Substitute linguine or penne if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 190 mg