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Tomato Spinach Shrimp Pasta

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A vibrant and flavorful pasta dish featuring succulent shrimp, tender spinach, and juicy tomatoes in a light garlic‑tomato sauce—perfect for a quick and elegant weeknight meal.

Ingredients

Units Scale
  • 8 oz linguine or spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes, halved (about 2 cups)
  • 4 cups fresh baby spinach
  • 1/2 cup dry white wine (or chicken broth)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
  • Zest of 1 lemon and 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh basil (optional garnish)

Instructions

  1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Season shrimp with salt and pepper, then cook until pink and opaque, about 1–2 minutes per side. Transfer shrimp to a plate.
  3. Add the remaining 1 tablespoon olive oil to the skillet. Sauté garlic until fragrant, about 30 seconds.
  4. Add cherry tomatoes and red pepper flakes; cook, stirring occasionally, until tomatoes begin to soften and release juices, about 3–4 minutes.
  5. Pour in white wine (or broth), scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
  6. Add spinach in batches, stirring until wilted.
  7. Stir in cooked pasta, shrimp, lemon zest and juice, Parmesan, and a splash of reserved pasta water for creaminess. Adjust seasoning with salt and pepper.
  8. Cook another minute until everything is heated through and well combined.
  9. Serve hot, garnished with extra Parmesan and fresh basil if using.

Notes

  • For extra richness, stir in 2 tablespoons cream cheese or a splash of heavy cream with the sauce.
  • Add more veggies—like sautéed bell peppers or mushrooms—for added color and flavor.
  • Make it gluten‑free by using gluten‑free pasta.
  • Make it dairy‑free by omitting Parmesan or using a dairy‑free substitute.
  • Leftovers store well in an airtight container in the refrigerator for up to 2 days—add a splash of water or broth when reheating to moisten.

Nutrition

Find it online: https://easy-tapas-recipes.com/tomato-spinach-shrimp-pasta/