Name: Tomato Spinach Shrimp Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 8 ounces uncooked spaghetti; 1 pound uncooked shrimp (31-40 per pound), thawed, peeled, and tails removed if desired; 10 ounces grape tomatoes, halved; 2 cups packed fresh baby spinach; 4 cloves garlic, minced; 1 tablespoon olive oil; 2 tablespoons butter; ¼ cup chicken broth; ¼ teaspoon Italian seasoning; 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. Tender shrimp and fresh spinach mingle with juicy tomatoes and garlic in a light, savory sauce. It’s simple, fresh, and sure to please the whole family.

A white bowl filled with a bed of light yellow spaghetti noodles topped with several large shrimp cooked to a pink color, mixed with chunked red tomatoes and green spinach leaves. The shrimp have a slightly shiny texture from cooking, and the sauce looks light with small bits of herbs visible. The noodles are tangled beneath the shrimp and vegetables, and the dish is placed 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/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

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

For added color and nutrition, consider adding bell peppers, zucchini, or mushrooms.
If you enjoy a little heat, sprinkle in some crushed red pepper flakes while cooking the garlic.
To make this dish gluten-free, substitute spaghetti with gluten-free pasta.
You can substitute chicken broth with vegetable broth for a vegetarian version—just omit the shrimp or replace it with a plant-based protein.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of broth or water if the sauce has thickened.

How to Serve

A white bowl holds a layered pasta dish featuring thin spaghetti at the bottom with a smooth, light creamy color and slightly glossy texture. On top, there is a layer of vibrant red tomato sauce mixed with chunks of tomatoes and wilted dark green spinach leaves. Scattered evenly around the dish are several pinkish-orange shrimp with a slightly shiny, cooked texture. Lightly sprinkled over the top is a dusting of finely grated pale yellow cheese. The scene is set 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, just be sure to fully thaw and drain the shrimp before cooking for the best texture and even cooking.

What can I substitute for chicken broth?

You can use vegetable broth or even water if you don’t have broth on hand. The flavor will be milder but still tasty.