This Tomato Spinach Shrimp Pasta recipe is a quick, flavorful, and healthy dinner option that combines tender shrimp, fresh spinach, and juicy grape tomatoes with perfectly cooked spaghetti. Ready in under 30 minutes, this dish is ideal for busy weeknights while still being sophisticated enough for a special occasion. With a light, garlicky sauce enhanced by Italian seasoning and a hint of chicken broth, this meal delivers a satisfying combination of fresh ingredients and bold flavors. Packed with protein, vibrant vegetables, and the right balance of herbs and spices, this recipe offers a wholesome, delicious pasta dish for the whole family.
Ingredients:
- 8 ounces spaghetti, uncooked
- 1 pound shrimp, thawed, peeled, and deveined (31-40/pound size)
- 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:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Reserve some pasta water, then drain the spaghetti and set aside.
- Prepare the Sauce:
- Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- Cook the Tomatoes:
- Add the halved grape tomatoes, chicken broth, and Italian seasoning to the skillet. Stir occasionally and let the tomatoes cook for about 5 minutes, or until they begin to soften and release their juices.
- Add Shrimp and Spinach:
- Reduce the heat to medium and add the shrimp to the skillet. Stir in the fresh spinach. Cook for about 5 minutes, stirring occasionally, until the shrimp are pink and opaque and the spinach has wilted.
- Combine with Pasta:
- Toss the cooked spaghetti with the shrimp mixture. If the sauce is too thick, stir in a bit of reserved pasta water until it reaches your desired consistency.
- Season and Serve:
- Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with additional parmesan cheese or herbs, if desired.
Why You’ll Love This Recipe
This Tomato Spinach Shrimp Pasta offers a perfect balance of vibrant flavors, fresh ingredients, and easy preparation. It’s a quick weeknight dinner option that feels restaurant-quality, yet comes together in under 30 minutes. The combination of juicy shrimp, ripe tomatoes, and fresh spinach ensures every bite is packed with goodness.
Tips
- Use fresh shrimp for the best flavor and texture. If using frozen shrimp, ensure they are properly thawed and patted dry before cooking.
- Save pasta water to adjust the sauce consistency—it adds extra starch and helps the sauce cling to the pasta.
- Don’t overcook the shrimp; they should turn pink and just opaque to remain tender.
Variations and Substitutions
- Protein Swap: Substitute shrimp with grilled chicken, scallops, or a vegetarian protein like chickpeas.
- Pasta Choice: Use any pasta shape you like, such as penne, fettuccine, or gluten-free alternatives.
- Vegetables: Add mushrooms, bell peppers, or zucchini for extra veggies.
- Herbs: Sprinkle fresh basil or parsley for added aroma and flavor.
FAQs
Q: Can I make this dish ahead of time?
A: While it’s best enjoyed fresh, you can prepare the components separately and toss them together when ready to serve.
Q: Can I use canned tomatoes instead of fresh?
A: Yes, use canned diced tomatoes, but drain them slightly for a similar texture.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving
Serve this pasta with a side of garlic bread, a crisp green salad, or steamed vegetables for a complete meal. A sprinkle of parmesan cheese or crushed red pepper flakes can enhance the flavors further.
Suggestions
Pair this dish with a light white wine, such as Sauvignon Blanc or Pinot Grigio, for an elegant dining experience. Add a drizzle of olive oil or a squeeze of fresh lemon juice right before serving to elevate the flavors.
Tomato Spinach Shrimp Pasta Recipe
4
servings10
minutes20
minutesIngredients
8 ounces spaghetti, uncooked
1 pound shrimp, thawed, peeled, and deveined (31-40/pound size)
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
Directions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Reserve some pasta water, then drain the spaghetti and set aside.
- Prepare the Sauce:
- Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- Cook the Tomatoes:
- Add the halved grape tomatoes, chicken broth, and Italian seasoning to the skillet. Stir occasionally and let the tomatoes cook for about 5 minutes, or until they begin to soften and release their juices.
- Add Shrimp and Spinach:
- Reduce the heat to medium and add the shrimp to the skillet. Stir in the fresh spinach. Cook for about 5 minutes, stirring occasionally, until the shrimp are pink and opaque and the spinach has wilted.
- Combine with Pasta:
- Toss the cooked spaghetti with the shrimp mixture. If the sauce is too thick, stir in a bit of reserved pasta water until it reaches your desired consistency.
- Season and Serve:
- Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with additional parmesan cheese or herbs, if desired.
Leave a Reply