This Tomato Spinach Shrimp Pasta is a light and satisfying meal that’s full of fresh flavors and ready in just 30 minutes! Juicy shrimp, tender spinach, and sweet grape tomatoes come together with spaghetti in a simple garlic butter sauce for a dinner that tastes like it came from your favorite restaurant.
Why You’ll Love This Shrimp Pasta
This recipe is proof that simple ingredients can create something special. It’s ideal for busy weeknights but elegant enough for date night. The sweet tomatoes burst into a fresh sauce, the shrimp cook up tender and flavorful, and the spinach adds a lovely earthy balance. It’s light, healthy, and absolutely gorgeous on the plate!
Ingredients You’ll Need
- Spaghetti – Long pasta like spaghetti or linguine works great.
- Shrimp – Use raw, peeled, and deveined shrimp. Frozen is fine—just thaw before cooking.
- Olive oil + Butter – A flavorful base for the garlic sauce.
- Garlic – For bold, aromatic flavor.
- Grape Tomatoes – Nature’s Sweet Cherubs are a great year-round option.
- Chicken Broth – Adds savory depth.
- Italian Seasoning – A handy dried herb blend for easy flavor.
- Fresh Baby Spinach – Adds color, nutrients, and freshness.
- Salt & Pepper – To season and balance everything.
Pro Tip: Most shrimp sold at the seafood counter has already been frozen and thawed, so buying frozen is often the fresher choice!
How to Make Tomato Spinach Shrimp Pasta
- Cook the Pasta: Boil salted water and cook your pasta until al dente. Drain and set aside.
- Sauté Garlic: In a large skillet, melt butter with olive oil over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
- Add Tomatoes: Stir in halved tomatoes, chicken broth, and Italian seasoning. Let cook for about 5 minutes, stirring occasionally, until the tomatoes start to burst.
- Add Shrimp & Spinach: Reduce heat to medium. Add the shrimp and spinach, cooking until the shrimp turn pink and spinach wilts, around 5 minutes.
- Toss with Pasta: Add the cooked pasta to the skillet and gently toss everything together. Season with salt and pepper to taste. Add a splash of pasta water if you want a silkier sauce.
Variations and Substitutions
- Use white wine: Swap chicken broth for dry white wine like Pinot Grigio for a richer flavor.
- Add a kick: A pinch of red pepper flakes adds gentle heat.
- Fresh herbs: Toss in chopped basil or parsley for extra freshness.
What to Serve with Shrimp Pasta
- Freshly grated Parmesan – A little goes a long way!
- Garlic Bread – Try my Extra Cheesy Garlic Bread for a cozy side.
- Simple Salad – A light spring mix or Cucumber Tomato Avocado Salad pairs perfectly.
Storing Leftovers
- Fridge: Store leftovers in an airtight container for 2–3 days.
- Reheating: Warm gently over low heat just until shrimp is heated through. Avoid overcooking.
- Freezing: Not recommended. The texture of shrimp and spinach changes when frozen and reheated.
More Easy Shrimp Recipes
- Creamy Lemon Shrimp Pasta
- Quick Shrimp Scampi
- Marry Me Shrimp Pasta
- Tuscan Creamy Shrimp
- Shrimp and Bacon Pasta
If you make this Tomato Spinach Shrimp Pasta, I’d love to hear what you think! Leave a star rating and review below, and don’t forget to tag me on Instagram with your creation.
Tomato Spinach Shrimp Pasta Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
- 8 oz spaghetti
- 1 lb raw shrimp (31–40 count), thawed, peeled (tails optional)
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 10 oz grape tomatoes, halved
- ¼ cup chicken broth
- ¼ tsp Italian seasoning
- 2 cups baby spinach (packed)
- Salt and pepper, to taste
Instructions:
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain.
- Meanwhile, heat olive oil and butter in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds.
- Stir in tomatoes, chicken broth, and Italian seasoning. Cook for 5 minutes, stirring occasionally, until tomatoes soften and begin to burst.
- Add shrimp and spinach. Reduce heat to medium and cook for about 5 minutes, turning shrimp until pink and spinach wilts.
- Season with salt and pepper. Toss with cooked pasta. If needed, add a splash of pasta water to loosen the sauce. Serve warm.