Dinner

Tomato Spinach Shrimp Pasta Recipe

Name: Tomato Spinach Shrimp Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 ounces uncooked spaghetti; 1 pound uncooked (31-40/pound size) shrimp, thawed and peeled (tails optional); 10 ounces grape tomatoes, halved; 2 cups (packed) fresh baby spinach; 1 tablespoon olive oil; 2 tablespoons butter; 4 cloves garlic, minced; 1/4 cup chicken broth; 1/4 teaspoon Italian seasoning; Salt and pepper to taste

Byluca Carter August 15, 2026August 15, 2026

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Introduction

This Tomato Spinach Shrimp Pasta is a quick and flavorful dish perfect for busy weeknights. Tender shrimp cooked with garlic, juicy grape tomatoes, and fresh spinach create a light but satisfying sauce tossed with al dente spaghetti. Ready in just 30 minutes, it’s a healthy meal your whole family will enjoy.

A white bowl holds a colorful shrimp pasta dish with three main layers: the bottom layer is yellow spaghetti noodles, the middle layer has orange cooked shrimp and red roasted tomato pieces scattered evenly, and the top layer is fresh dark green spinach leaves mixed with finely grated white cheese sprinkled over everything. The elements create a fresh and lively look with different textures of soft pasta, juicy shrimp, and leafy greens. The bowl is set 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 per pound, thawed and peeled, tails optional)

1 tablespoon olive oil
2 tablespoons butter

4 cloves garlic (minced)
10 ounces grape tomatoes (halved)

1/4 cup chicken broth
1/4 teaspoon Italian seasoning
2 cups fresh baby spinach (packed)

Salt and pepper (to taste)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. 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 once the pan is hot and cook for about 30 seconds until fragrant.

Step 3: Stir in the halved grape tomatoes, chicken broth, and Italian seasoning. Cook, stirring occasionally, until the tomatoes begin to soften and lose their shape, about 5 minutes.
Step 4: Add the shrimp and fresh spinach to the skillet. Reduce the heat to medium and cook for about 5 minutes, stirring and turning the shrimp occasionally until they are fully cooked and the spinach has wilted.
Step 5: Season the mixture with salt and pepper to taste. Toss the shrimp and vegetable sauce with the drained spaghetti. If desired, add a splash of the reserved hot pasta water to loosen the sauce before serving.

Tips & Variations

For extra richness, finish the sauce with a tablespoon of grated Parmesan cheese before tossing with pasta.
Substitute chicken broth with vegetable broth for a lighter or vegetarian-friendly version (omit shrimp accordingly).
Use zucchini or gluten-free pasta to accommodate dietary preferences or restrictions.

If you prefer spicier flavors, add a pinch of red pepper flakes when cooking garlic.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to prevent drying out. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

A white bowl holds a dish with three main visible layers: a base of pale yellow spaghetti noodles, scattered bright orange cooked shrimp sitting on the noodles, and green spinach leaves mixed throughout. There are halved red cherry tomatoes placed on top and around, adding pops of red. The whole dish is sprinkled with fine, light white grated cheese, slightly melting over the noodles and shrimp. The textures show tender shrimp, soft noodles, wilted spinach, and juicy tomatoes, all placed 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, frozen shrimp works well as long as it is fully thawed and drained before cooking. This ensures even cooking and prevents excess moisture in the sauce.

What can I substitute if I don’t have grape tomatoes?

You can use cherry tomatoes or any small fresh tomatoes as a substitute. If unavailable, diced Roma or plum tomatoes will also work, though the texture may be slightly different.