Tomato Spinach Shrimp Pasta Recipe

I want to share my favorite tomato spinach shrimp pasta recipe with you. It’s a simple dinner that feels special without taking forever to make. Combining juicy shrimp with fresh spinach and rich tomato sauce tossed over pasta is a winner in my kitchen. I can’t resist the balance of flavors and how quickly it all comes together.

Cooking this dish has become a go-to when I want something light but filling. The ingredients are easy to find, and anyone can pull this off, even if you don’t cook much during the week. Stick with me, and I’ll walk you through every step to nail it right the first time.

Ingredients List

Here’s the breakdown of what you’ll need for the tomato spinach shrimp pasta recipe. I’ll be clear on amounts and prep to keep it straightforward.

• 8 ounces of penne or spaghetti pasta (dry weight)
• 1 pound large shrimp, peeled and deveined (tails removed or on, your choice)
• 2 cups fresh spinach leaves, washed and roughly chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes, with juices
• ½ cup chicken broth or vegetable broth
• ½ teaspoon red pepper flakes (optional, adjust to taste)
• Salt and black pepper to taste
• ½ cup grated Parmesan cheese (for finishing and serving)
• Fresh basil leaves for garnish (optional)

All measurements are standard US volumes except for shrimp weight. You’ll want fresh or thawed shrimp for the best results.

Tomato Spinach Shrimp Pasta Recipe with 5 Irresistible Flavors

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Tomato Spinach Shrimp Pasta Recipe that brings bold flavors to your table making dinner quick tasty and unforgettable

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Italian

Ingredients

Scale 1x2x3x

8 ounces of penne or spaghetti pasta (dry weight)

1 pound large shrimp, peeled and deveined

2 cups fresh spinach leaves, washed and roughly chopped

1 tablespoon olive oil

3 cloves garlic, minced

14 ounces diced tomatoes, with juices

0.5 cup chicken broth or vegetable broth

0.5 teaspoon red pepper flakes (optional)

Salt to taste

Black pepper to taste

0.5 cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

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Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water and drain the rest. Set pasta aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.

Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes. Cook for 2-3 minutes on each side until shrimp turn pink and are cooked through. Remove shrimp from the pan and set aside.

Pour the diced tomatoes with their juices and chicken broth into the same skillet. Stir and bring to a gentle simmer over medium heat.

Cook the tomato mixture for 5 minutes, letting it reduce slightly. Taste and adjust salt and pepper.

Add the chopped spinach to the tomato sauce. Stir until it wilts, about 2 minutes.

Return the cooked shrimp to the pan, then add the drained pasta. Toss everything together, adding a splash of the reserved pasta water to loosen the sauce if needed.

Remove from heat and mix in half of the Parmesan cheese until melted and creamy. Serve immediately with the remaining Parmesan sprinkled on top and fresh basil if you have it.

Notes

A simple and flavorful tomato spinach shrimp pasta recipe combining juicy shrimp with fresh spinach and rich tomato sauce tossed over pasta. Ready in under 30 minutes and perfect for busy weeknights.

How to Prepare Instructions

Let’s get started with clear, easy steps for your tomato spinach shrimp pasta recipe. You’ll find this method quick and beginner-friendly.

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water and drain the rest. Set pasta aside.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.
• Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes. Cook for 2-3 minutes on each side until shrimp turn pink and are cooked through. Remove shrimp from the pan and set aside.
• In the same skillet, pour in the diced tomatoes with their juices and chicken broth. Stir and bring to a gentle simmer over medium heat.
• Cook the tomato mixture for 5 minutes, letting it reduce slightly. Taste and adjust salt and pepper.
• Add the chopped spinach to the tomato sauce. Stir until it wilts, about 2 minutes.
• Return the cooked shrimp to the pan, then add the drained pasta. Toss everything together, adding a splash of the reserved pasta water to loosen the sauce if needed.
• Remove from heat and mix in half of the Parmesan cheese until melted and creamy. Serve immediately with the remaining Parmesan sprinkled on top and fresh basil if you have it.

Tip: Don’t overcook the shrimp. They cook fast and get rubbery easily. Pull them off the heat as soon as they’re pink and opaque.

Why You’ll Love This Recipe

• Ready in under 30 minutes—great for busy weeknights
• Uses fresh, simple ingredients with no fuss
• Balanced flavors: savory shrimp with bright tomato and fresh spinach
• Adaptable—easy to swap pasta types or add more veggies
• Protein-rich and lighter than cream-heavy pasta dishes

Ingredient Notes and Substitutions

Here’s some info on the ingredients I use and how you can switch things up.

• Shrimp: Fresh or frozen large shrimp work well. If frozen, thaw completely before cooking.
• Pasta: Penne is my favorite for this dish, but spaghetti or linguine also work. Whole wheat pasta adds fiber.
• Spinach: Fresh is best for a vibrant taste. Baby spinach is fine too. You can substitute kale, but it will need longer cooking time.
• Tomatoes: Canned diced tomatoes save time and add a fresh taste. Use fire-roasted if you want a smoky twist.
• Broth: Chicken broth gives flavor depth, but vegetable broth is fine for a vegetarian-friendly version (skip shrimp).
• Cheese: Parmesan adds saltiness and creaminess. Pecorino Romano is a sharper option if you prefer.

Tips for Success with Tomato Spinach Shrimp Pasta Recipe

Here are some tips I’ve learned through trial and error that help this recipe come out right every time.

• Don’t salt pasta water too lightly. It should taste like the sea—this seasons the pasta inside out.
• Reserve some pasta water before draining. Starchy water helps the sauce cling to your noodles.
• Cook garlic low and slow to avoid bitterness but let it release its flavor fully.
• Cook shrimp just until pink to keep them tender.
• Wilt spinach gently in the sauce so it stays bright green and fresh-tasting.
• Toss pasta and sauce off the heat to keep sauce texture smooth and creamy.

Storage & Reheating Instructions

If you have leftovers, store your tomato spinach shrimp pasta in an airtight container in the fridge for up to 2 days. The shrimp can get a little tougher after reheating, so plan to eat it fresh when possible.

To reheat: gently warm in a skillet over low heat. Add a splash of water or broth to bring back some moisture. Avoid microwaving at high heat as it dries out shrimp quickly.

Nutrition Disclaimer

Nutrition can vary depending on the brands of ingredients you use and portion sizes. This post does not provide exact nutritional data but offers a wholesome, balanced meal that is moderate in calories and rich in protein and vegetables.

FAQs

Can I use frozen shrimp for tomato spinach shrimp pasta recipe?

Yes, frozen shrimp work just fine. Just thaw them fully and pat dry before cooking. This helps them sear nicely instead of steaming.

What pasta type works best for tomato spinach shrimp pasta recipe?

Penne or spaghetti are both great. I like penne because the sauce holds in the hollow tubes, but feel free to use whatever you have on hand.

Can I make this recipe vegetarian?

To make this vegetarian, skip the shrimp and add mushrooms or chickpeas instead. Use vegetable broth to keep the flavors balanced.

How spicy is this tomato spinach shrimp pasta recipe?

The recipe includes red pepper flakes, but you can adjust or leave them out for no heat. I like just a little kick to brighten the dish.

Can I prepare this recipe ahead of time?

You can prep the sauce and chop ingredients ahead. Cook pasta and shrimp fresh for the best texture and flavor. If needed, reheat gently to avoid overcooking shrimp.