Go Back
- 8 oz spaghetti or linguine - 1 lb shrimp, peeled and deveined - 2 cups fresh spinach, roughly chopped - 2 cups cherry tomatoes, halved The main ingredients in this dish bring a lot of color and flavor. I often use spaghetti or linguine, but you can choose your favorite. Fresh spinach adds nutrients and a bright hue. Cherry tomatoes offer sweetness and juiciness, making every bite delightful. Shrimp is the star protein here. It cooks quickly and adds a nice touch. - 4 cloves garlic, finely minced - 1/4 cup extra virgin olive oil - 1 teaspoon red pepper flakes - Salt and freshly ground black pepper to taste Garlic gives this dish a rich base. I love using extra virgin olive oil for its fruity taste. Red pepper flakes add warmth; you can adjust the amount based on your spice levels. A pinch of salt and pepper enhances all the flavors beautifully. - 2 tablespoons fresh lemon juice - 1/4 cup fresh basil, chopped - Grated Parmesan cheese Lemon juice brightens the whole dish. Fresh basil adds a fragrant note that pairs well with the other ingredients. Parmesan cheese is a tasty option for those who enjoy a creamy finish. These garnishes enhance the meal and make it look pretty on the plate. Fill a large pot with salted water. Bring it to a boil. Add 8 oz of spaghetti or linguine to the water. Cook according to the package instructions. Aim for al dente, which means tender but firm. Once cooked, save 1 cup of the pasta water. Drain the pasta and set it aside. While the pasta cooks, heat 1/4 cup of extra virgin olive oil in a large skillet over medium heat. Add 4 cloves of finely minced garlic and sauté for about 1 minute. You want it fragrant but not brown. Next, add 1 lb of peeled and deveined shrimp to the skillet. Season them with salt, pepper, and 1 teaspoon of red pepper flakes. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them on a plate. In the same skillet, add 2 cups of halved cherry tomatoes. Sauté for about 5 minutes. Stir occasionally until the tomatoes soften and release their juices. Then, fold in 2 cups of roughly chopped fresh spinach. Cook for 2 more minutes until the spinach wilts. Return the cooked shrimp to the skillet. Add the drained pasta and pour in the reserved pasta water to adjust the sauce. Drizzle everything with 2 tablespoons of fresh lemon juice. Toss everything together gently. Cook briefly until heated through. Taste the pasta and adjust the seasoning as needed. To check if shrimp are done, look for color and texture. They should turn pink and opaque. When you see that change, they are ready. You can adjust spice levels with red pepper flakes. Start with a teaspoon. If you want more heat, add a pinch more. Using lemon juice can brighten the dish. Add it near the end of cooking. This keeps the flavor fresh. The reserved pasta water is key too. It makes the sauce creamy and helps everything stick together. Add it slowly to reach your desired sauce thickness. Serve your pasta in shallow bowls. This makes it look fancy and inviting. Garnish your dish with fresh basil. A sprinkle of Parmesan cheese adds a nice touch. You can also drizzle a bit of olive oil around the edge for an elegant finish. {{image_4}} You can change the shrimp to fit your taste. If you like chicken, use bite-sized pieces. Cook them until they are golden. Scallops are also a great choice. They cook fast and add a nice texture. For a vegetarian option, try tofu or chickpeas. Tofu soaks up flavors well. Chickpeas add a hearty bite and protein. Feel free to swap pasta shapes! Fettuccine offers a wider noodle, which holds sauce well. Penne has a fun shape and works nicely too. If you need gluten-free options, look for rice or chickpea pasta. These choices keep the dish friendly for all diets. You can change the sauce to suit your mood. For a creamy dish, add heavy cream or cheese. This gives a rich taste. If you crave some heat, add more red pepper flakes or fresh chili. This will give your meal a spicy kick. Adjust to your taste for the best results. To store your Tomato Spinach Shrimp Pasta, place it in a tight container. This keeps it fresh and safe. Make sure to cool the pasta before sealing the container. The pasta can stay in the fridge for about three days. After that, the flavors may fade and the shrimp may spoil. When you’re ready to enjoy leftovers, use a skillet or the microwave. If using a skillet, add a splash of water or olive oil. This helps the pasta stay moist. Heat it on low to warm it up without cooking it more. If you use a microwave, cover the pasta with a damp paper towel. This keeps it from drying out. To avoid mushy pasta, do not overheat it. Stir gently to keep the pasta firm. If you want to save pasta for later, freezing is a great option. Let the pasta cool completely. Then, place it in a freezer-safe bag or container. Squeeze out any extra air before sealing. It can last up to three months in the freezer. When you're ready to eat, take it out and thaw it in the fridge overnight. To reheat, use a skillet or microwave as mentioned earlier. Add a little water to help it heat evenly. Enjoy your meal again without losing the great taste! It takes about 10 minutes to prep and 15 minutes to cook. In total, you will need about 25 minutes to enjoy this dish. This quick time makes it perfect for weeknight meals. Yes, you can make this dish ahead of time. Cook the pasta and shrimp, then store them separately in the fridge. You can mix them with sauce just before serving. I love serving this pasta with a simple green salad or garlic bread. A glass of white wine pairs nicely too. These sides balance the meal and add freshness. This recipe is great for meal prep. You can portion the pasta into containers. Store it in the fridge for up to three days. When ready to eat, simply reheat and enjoy. Absolutely! You can use zucchini, bell peppers, or kale instead of spinach. These veggies add color and taste. Feel free to mix and match based on your favorites. This blog post covered everything you need for making Tomato Spinach Shrimp Pasta. We explored key ingredients like pasta, fresh spinach, and shrimp. I provided steps for cooking and tips for perfecting flavors. You learned about variations and how to store leftovers well. With these tips and tricks, you can create a delicious meal on any night. Enjoy experimenting with flavors and ingredients. Your kitchen will be full of tasty meals in no time.

Tomato Spinach Shrimp Pasta

Create a delicious meal in just 25 minutes with this savory tomato spinach shrimp pasta recipe! Bursting with fresh flavors from juicy cherry tomatoes, vibrant spinach, and succulent shrimp, this dish is perfect for a quick weeknight dinner or a special occasion. Follow our simple step-by-step instructions to impress your loved ones. Click through to explore the full recipe and elevate your pasta game today!
Print Recipe Pin Recipe

Ingredients
  

8 oz spaghetti or linguine

1 lb shrimp, peeled and deveined

2 cups fresh spinach, roughly chopped

2 cups cherry tomatoes, halved

4 cloves garlic, finely minced

1/4 cup extra virgin olive oil

1 teaspoon red pepper flakes (adjust based on your spice preference)

Salt and freshly ground black pepper to taste

2 tablespoons fresh lemon juice

1/4 cup fresh basil, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Start by filling a large pot with salted water and bring it to a boil. Once boiling, add the spaghetti or linguine and cook according to the package instructions until al dente (tender yet firm to the bite). Reserve 1 cup of the pasta water, then drain the pasta and set aside.

    While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until it becomes fragrant but not browned.

      Carefully add the shrimp to the skillet, seasoning them with salt, pepper, and red pepper flakes. Cook the shrimp for approximately 2-3 minutes on each side, or until they are pink, opaque, and cooked through. Once done, remove the shrimp from the skillet and place them on a plate, setting them aside.

        In the same skillet, add the halved cherry tomatoes. Sauté for about 5 minutes, stirring occasionally, until the tomatoes soften and their juices begin to release.

          Fold in the chopped fresh spinach and cook for an additional 2 minutes, or until the spinach has wilted down.

            Return the cooked shrimp to the skillet, then add the drained pasta and pour in the reserved pasta water as needed to create a desired sauce consistency. Drizzle the mixture with fresh lemon juice and toss everything together. Cook briefly until heated through, ensuring the pasta is fully coated in the sauce.

              Taste the pasta and adjust the seasoning, adding more salt, pepper, or lemon juice to your liking.

                Serve the pasta warm, plating it generously. Garnish with fresh chopped basil and a sprinkle of grated Parmesan cheese, if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    Presentation Tips: For a beautiful presentation, serve in shallow bowls and top with a sprig of basil and an extra sprinkle of Parmesan. Drizzle a little olive oil around the edge of the plate for an elegant touch.