Shrimp Pasta with Tomatoes and Spinach

An oval white dish filled with spaghetti, shrimp, halved cherry tomatoes, and chopped parsley. A piece of cheese sits on a plate nearby, with a colorful patterned cloth to the side on a white wooden table.

Shrimp Pasta with Tomatoes and Spinach

This shrimp pasta dish is ready in 20 minutes or less. Tender shrimp 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.

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 305kcal

Author: Stephanie Wilson

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

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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.

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.

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