Description

This Tomato Spinach Shrimp Pasta is a quick, flavorful dish that’s perfect for busy weeknights. Juicy shrimp, sautéed with garlic and tossed with fresh spinach, ripe tomatoes, and tender pasta, create a light yet satisfying meal. It’s ready in under 30 minutes and bursting with vibrant Mediterranean flavors.

Ingredients

Units Scale

8 oz (225 g) pasta (spaghetti, linguine, or fettuccine)
1 lb (450 g) large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
2 cups fresh spinach
2 large tomatoes, diced (or 1 can diced tomatoes, drained)
1/4 cup white wine (optional)
1/4 tsp red pepper flakes (optional, for heat)
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional, for garnish)
Fresh basil or parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
Prepare the shrimp: While the pasta cooks, season the shrimp with salt and black pepper.
Sauté the shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
Cook the vegetables: In the same skillet, add a little more olive oil if needed. Sauté the garlic until fragrant (about 30 seconds). Add the diced tomatoes, red pepper flakes (if using), and white wine. Cook for 3-4 minutes until the tomatoes soften.
Add the spinach: Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
Combine: Return the shrimp to the skillet. Add the cooked pasta and toss everything together. If the pasta seems dry, add some of the reserved pasta water to loosen it up.
Season and serve: Adjust salt and pepper to taste. Serve warm, garnished with Parmesan cheese and fresh herbs.

Notes

You can substitute shrimp with chicken or tofu for a different protein option.
For a creamy version, add a splash of heavy cream or a dollop of cream cheese.
Gluten-free pasta works well for a gluten-free version.