Shrimp Pasta Recipe with Tomatoes and Spinach
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If you’re craving something quick, flavorful, and healthy, this Shrimp Pasta recipe with tomatoes and spinach is for you. In just 20 minutes, tender shrimp are sautéed with garlic and olive oil, then tossed with sweet cherry tomatoes, fresh spinach, and pasta. It’s Mediterranean-inspired comfort food—light, satisfying, and perfect for busy weeknights.
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Why I Love This Shrimp Pasta Recipe
This pasta is one of those weeknight meals that feels special, but takes hardly any time at all. The garlic-sautéed shrimp bring delicious flavor, the cherry tomatoes add sweetness, and baby spinach wilts perfectly into the warm pasta with its fragrant sauce.
I love its bright and fresh taste, especially with a sprinkle of lemon zest and parsley. It’s a flexible dish too—easy to adapt with your favorite pasta or add-ins, and always a favorite around the table.
Key Shrimp Pasta Ingredients
Here’s what you need for this simple pasta recipe:
- Pasta: Use long pasta like spaghetti, linguine, or fettuccine
- Shrimp: Choose large, peeled, and deveined uncooked shrimp (tails on or off). If using frozen shrimp, be sure to thaw and pat dry.
- Aromatics: Extra virgin olive oil, butter (for sauteeing), sliced or minced garlic, Italian seasoning (or dried oregano), and crushed red pepper.
- Vegetables: Cherry tomatoes and baby spinach leaves
- Garnishes: Fresh parsley and lemon zest
How to Make Shrimp Pasta
You’ll love how easy this 20-minute or less pasta recipe is to make! Here’s how:
Step 1: Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions, until al dente (about 8 minutes). Drain and set aside. While the pasta is cooking, season the shrimp with 1/2 teaspoon of salt, pat dry, and set aside.
Step 2: Saute the aromatics: In a large skillet, heat butter and olive oil, then add the sliced garlic and saute until golden. Add tomatoes, Italian seasoning, crushed red pepper, and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
Step 3: Add shrimp and spinach: Stir in the shrimp and cook until they start to turn opaque, for about 3 minutes. Add the spinach, pasta water, and broth (if needed) and cook for a few seconds until wilted. Season with salt and pepper and toss with drained pasta. Add the parsley and toss again.
To serve, transfer pasta to bowls and top with lemon zest and additional chopped parsley. For a bit more zing, add another pinch of crushed red pepper flakes. Serve immediately.
Tips & Variations
- Add-ins: Stir in a handful of halved olives, sun-dried tomatoes, or capers for extra Mediterranean flair.
- Make it creamy: A splash of cream or a spoonful of cream cheese stirred in at the end can create a light, silky sauce.
- Spice it up: Prefer more heat? Add extra crushed red pepper or a pinch of cayenne.
- Gluten-free? Use your favorite gluten-free pasta—just be sure to reserve some pasta water before draining.
Frequently Asked Questions
Yes! Just make sure the shrimp are fully thawed and patted dry before cooking to avoid excess moisture in the pan.
Long noodles like spaghetti, linguine, or fettuccine work best to soak up the garlicky sauce and evenly coat the shrimp and veggies.
Absolutely. Simply omit the butter or replace it with more olive oil for a dairy-free version.
Baby kale or arugula makes a great substitute. Arugula will add a peppery bite, while kale may need a bit more time to soften during cooking.
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to refresh the sauce.
More Easy Pasta Recipes to Try
If you loved this shrimp pasta, here are more simple, flavorful pasta dishes perfect for summer meals:
- Caprese Pasta Salad—This salad is Ideal for picnics and potlucks. It features cherry tomatoes, mozzarella, and fresh basil in a tangy balsamic dressing.
- Garden Pasta with Fresh Herbs – Light, bright, and bursting with ratatouille-inspired flavor. A perfect weeknight dinner or side.
- One Pot Pasta with Ground Beef – A quick and easy weeknight meal ripe with fresh vegetables, garlic, and herbs—simple and satisfying.
- Parmesan Corn and Zucchini Pasta – Filled with ripe summer vegetables and tossed with a light olive oil sauce for a garden-fresh feel.
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Shrimp Pasta with Tomatoes and Spinach
Ingredients
- 8 ounces long pasta such as linguine, fettuccine or spaghetti
- 1 pound uncooked large shrimp thawed, peeled, and deveined, tails on or off
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves thinly sliced
- 2 pints cherry or grape tomatoes
- 1/2 teaspoon Italian seasoning or dried oregano
- 1/4 teaspoon crushed red pepper plus more to taste
- 1/4 cup chicken broth
- 2 cups fresh baby spinach
- 1/3 cup chopped fresh parsley plus more for serving
- Lemon zest for serving
Equipment
Instructions
- Cook the pasta in salted boiling water according to the package instructions until al-dente (about 9 minutes). Reserve 1/2 cup of the cooking water and drain the pasta and return to the pot..
- Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, Italian seasoning, crushed red pepper, and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
- Stir in the shrimp and cook until they start to turn opaque, for about 3 minutes. Add the spinach, pasta water, and broth (if needed) and cook for a few seconds until wilted. Season with salt and pepper and toss with drained pasta. Add the parsley and toss again.
- Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.
Video
Notes
- Storing: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to refresh the sauce.
- Spinach: To vary the pasta, baby kale or arugula make great substitutes. Arugula will add a peppery bite to the dish, while kale may need a bit more time to soften during cooking.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Wow this was so easy and so good. Thank you!
This pasta is so easy and flavorful. I love serving it as a light dish that’s hardy enough for the family without being heavy. The combination of sweet tender shrimp and the seasonings are delicious!