Tomato and Spinach Shrimp Pasta

Tomato and Spinach Shrimp Pasta is one of those dishes that just feels like a warm hug on a plate. The juicy shrimp, tender pasta, and vibrant greens all come together in a comforting symphony of flavors. I often find myself craving this delightful meal on busy weeknights. It’s similar to my garlic butter shrimp pasta, but with a fresh, tomatoey twist.

I remember when my grandmother first taught me how to make a simple tomato sauce. The key, she always said, was patience and good quality tomatoes. Now, I share that same wisdom with my daughter as we create our own versions of classic dishes.

This Tomato and Spinach Shrimp Pasta recipe is not only quick and easy to make, but it’s also a fantastic way to get a healthy dose of veggies. It’s a hearty, satisfying meal that’s ready in just about 30 minutes! My secret is to always have a jar of crushed tomatoes on hand.

What You Need to Make This Recipe

This Tomato and Spinach Shrimp Pasta recipe shines with fresh ingredients like succulent shrimp, bright spinach, and rich crushed tomatoes. I love the way the garlic infuses the olive oil, creating a fragrant base for the entire dish. Similar to my Tuscan shrimp linguine, the quality of the ingredients truly makes a difference in the final flavor. The full list of ingredients and measurements are in the recipe card below!

How to Make Tomato and Spinach Shrimp Pasta

This Tomato and Spinach Shrimp Pasta skillet comes together quickly in three simple steps: cook the pasta, prepare the shrimp and sauce, and then combine everything and serve. Just like my chili garlic noodles, it is all about building layers of flavor to create a satisfying dish.

Sofia

Tomato and Spinach Shrimp Pasta

This Tomato and Spinach Shrimp Pasta is a quick and easy weeknight meal packed with flavor. Juicy shrimp, vibrant spinach, and a simple tomato sauce come together for a satisfying and healthy dish.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Pasta

• 1 lb Pasta spaghetti, linguine, or penne

Shrimp

• 1 lb Shrimp peeled and deveined
• 1 tbsp Olive Oil
• 2 cloves Garlic minced
• 1/4 tsp Red Pepper Flakes optional

Sauce

• 1 28 oz can Crushed Tomatoes
• 1 5 oz container Baby Spinach
• 1/2 cup Chicken Broth
• 1/4 cup Grated Parmesan Cheese plus more for serving
• 2 tbsp Fresh Basil chopped
• To taste Salt and Pepper

Equipment

• Large pot
• Large Skillet
• Colander

Method

 

Cook the Pasta

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
• Drain the pasta in a colander and set aside.

Prepare the Shrimp and Sauce

• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
• Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
• Add the crushed tomatoes and chicken broth to the skillet. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
• Stir in the spinach and cook until wilted, about 1-2 minutes.

Combine and Serve

• Add the cooked pasta and shrimp back to the skillet. Toss to coat with the sauce.
• Stir in the grated Parmesan cheese and fresh basil.
• If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. Serve immediately, garnished with extra Parmesan cheese, if desired.

Notes

For extra flavor, add a splash of white wine to the sauce after cooking the garlic. You can also use frozen spinach, just make sure to thaw and squeeze out any excess water before adding it to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Pro Tips for Making This Tomato and Spinach Shrimp Pasta

Here are a few tricks I’ve learned over the years to make this Tomato and Spinach Shrimp Pasta extra special.

For the Best Flavor

• My Secret Trick: I always sauté the garlic and red pepper flakes in olive oil before adding the crushed tomatoes. This infuses the oil with flavor and adds a delicious warmth to the sauce.
• Don’t overcook the shrimp! Shrimp cooks quickly, so be sure to remove it from the heat as soon as it turns pink and opaque. Overcooked shrimp can be rubbery. I find that cooking it for 2-3 minutes per side is usually perfect.
• Use fresh basil. The aroma and flavor of fresh basil really elevate this Tomato and Spinach Shrimp Pasta. I like to tear the leaves by hand just before adding them to the dish.

To perfectly combine sauce and pasta

• Reserve some of the pasta water before draining. The starchy water helps to create a creamy sauce that coats the pasta beautifully.
• Add the pasta to the skillet while it’s still hot. This allows the pasta to absorb the flavors of the sauce more effectively.
• Toss everything together gently but thoroughly. You want to make sure that the sauce is evenly distributed throughout the Tomato and Spinach Shrimp Pasta.

Fun Variations for Tomato and Spinach Shrimp Pasta

Want to switch things up? Here are a few of my favorite variations on this Tomato and Spinach Shrimp Pasta:

• Creamy Tomato Shrimp Pasta: Add a splash of heavy cream or half-and-half to the sauce for a richer, creamier texture.
• Spicy Shrimp Pasta: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier kick.
• Vegetarian Option: Omit the shrimp and add other vegetables, such as zucchini, bell peppers, or mushrooms.
• Lemon Garlic Shrimp Pasta: Add a squeeze of fresh lemon juice and a little extra garlic for a brighter, more vibrant flavor.

No matter how you make it, this Tomato and Spinach Shrimp Pasta is sure to be a hit with the whole family.

What to Serve With Tomato and Spinach Shrimp Pasta

This Tomato and Spinach Shrimp Pasta is delicious on its own, but here are a few side dishes that would complement it perfectly:

• Garlic Bread: A classic pairing! The garlicky flavor complements the flavors in the pasta, and it’s perfect for soaking up the sauce.
• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would all be delicious with this dish.

My tip: A sprinkle of extra Parmesan cheese and a drizzle of olive oil take it to the next level! This enhances the flavor of the Tomato and Spinach Shrimp Pasta.

How to Store Tomato and Spinach Shrimp Pasta

Proper storage is key to enjoying leftovers of this Tomato and Spinach Shrimp Pasta at their best.

• Storing: Allow the pasta to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of chicken broth or water to keep it moist. You can also reheat it in the microwave, but be careful not to overcook the shrimp.
• Freezing: I don’t recommend freezing this dish, as the pasta and shrimp can become mushy when thawed. However, if you must freeze it, be sure to use a freezer-safe container and consume it within 1-2 months.

I always store mine in glass containers. This helps preserve the flavors and keeps the pasta fresh! This ensures the Tomato and Spinach Shrimp Pasta still tastes great the next day.

Nutritional Benefits

This Tomato and Spinach Shrimp Pasta recipe offers a good balance of protein, carbohydrates, and vitamins. Shrimp is a lean source of protein, while spinach provides essential vitamins and minerals. The tomatoes contribute antioxidants, making this dish a nutritious and delicious option for a family-friendly meal.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can absolutely use frozen shrimp for this Tomato and Spinach Shrimp Pasta. Just make sure to thaw it completely before cooking and pat it dry to remove any excess moisture. This will help ensure that the shrimp cooks evenly and gets a nice sear.

Can I substitute the spinach with another leafy green?

Definitely! If you don’t have spinach on hand, you can use other leafy greens such as kale or arugula in this Tomato and Spinach Shrimp Pasta. Keep in mind that kale may take a little longer to cook than spinach, so adjust the cooking time accordingly.

Can I make this recipe gluten-free?

Yes, it’s easy to make this Tomato and Spinach Shrimp Pasta gluten-free. Simply use your favorite gluten-free pasta and make sure that all other ingredients are also gluten-free. The rest of the recipe remains the same, ensuring a delicious and safe meal for those with gluten sensitivities.

Can I add other vegetables to this pasta dish?

Absolutely! Feel free to add other vegetables to customize your Tomato and Spinach Shrimp Pasta. Some great additions include zucchini, bell peppers, mushrooms, or cherry tomatoes. Add the vegetables along with the spinach for a boost of flavor and nutrients.

Conclusion

This Tomato and Spinach Shrimp Pasta is more than just a meal; it’s a celebration of simple, fresh ingredients and the joy of cooking together. With its vibrant flavors, quick preparation, and family-friendly appeal, it’s sure to become a new favorite in your home. Try this twist on plain lo mein noodles recipe and see why it has become a family staple.

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