Shrimp and Spinach Pasta

Creamy Shrimp and Spinach Pasta made with tender shrimp, fresh baby spinach, penne pasta, and a rich tomato-based sauce. This quick and easy one-pan dinner is ready in under 30 minutes, packed with protein, and perfect for busy weeknights.

Ingredients

• 1 tablespoon extra virgin olive oil (or enough to coat the bottom of your skillet)
• 1 cup diced yellow or white onion
• 1 teaspoon minced garlic
• 2 cups low-sodium chicken or vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 8 ounces tomato sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• Freshly ground black pepper, to taste
• 10 ounces dry uncooked penne pasta
• ⅓ cup half-and-half or heavy cream
• ½ cup freshly grated Parmesan cheese, divided
• 1 pound raw shrimp, peeled and deveined, tails removed (extra large 26–30 or large 31–40; thaw if frozen)
• 5 ounces fresh baby spinach

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring frequently, until softened, about 2–3 minutes. Add the garlic and sauté for another 1–2 minutes until fragrant.
2. Stir in the broth, diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, pepper, and the pasta. Bring the mixture to a boil, then cover, reduce heat to low, and simmer for 15–18 minutes, or until the pasta is tender and al dente.
3. Reduce heat to medium-low and stir in the half-and-half (or cream) and half of the Parmesan cheese. Add the shrimp and cook until opaque and pink, about 3–4 minutes.
4. Pile the fresh spinach on top and gently stir it in until just wilted. Be careful not to overcook—it should still be vibrant and slightly crisp.
5. Sprinkle the remaining Parmesan over the top and serve immediately.

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Why You’ll Love This Recipe

This shrimp and spinach pasta is a quick, one-pan meal that combines juicy shrimp, fresh spinach, and creamy pasta in a savory tomato sauce. It’s perfect for weeknight dinners, packed with protein, and full of flavor without requiring hours in the kitchen.

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Tips

• Use peeled and deveined shrimp for faster cooking and easier eating.
• Keep the heat moderate when adding cream and cheese to prevent curdling.
• Stir the spinach in at the end to retain its bright color and nutrients.
• Adjust the red pepper flakes to your preferred level of spiciness.

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Variations and Substitutions

• Swap penne pasta for fusilli, farfalle, or rigatoni.
• Use coconut milk instead of cream for a dairy-free version.
• Add mushrooms, bell peppers, or zucchini for extra vegetables.
• Substitute shrimp with cooked chicken or scallops if desired.

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FAQs

Can I use frozen shrimp?
Yes, but thaw completely and pat dry to prevent excess water in the sauce.

Can I make this recipe ahead of time?
It’s best served fresh, but you can prepare the sauce and pasta separately. Combine and reheat just before serving, adding shrimp last.

Is this recipe gluten-free?
Use gluten-free pasta and check the tomato sauce label to make it gluten-free.

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Serving Suggestions

• Serve with a slice of crusty garlic bread or a fresh garden salad.
• Garnish with extra Parmesan, a squeeze of lemon, or fresh basil for added flavor.

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