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Tomato Spinach Shrimp Pasta

A vibrant and flavorful pasta dish that combines shrimp, fresh spinach, and juicy tomatoes in a light garlic olive oil sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Shrimp
  • 8 ounces pasta (linguine or spaghetti suggested) You can use any pasta of your choice.
  • 1 pound shrimp, peeled and deveined
Vegetables
  • 2 cups fresh spinach, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 4 cloves garlic, minced
Cooking Ingredients
  • 4 tablespoons olive oil Divided in the recipe.
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving (optional) Can be omitted for a dairy-free option.

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water, then drain and set aside.
Sautéing the Shrimp
  1. In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the shrimp, season with salt and pepper, and sauté for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Preparing the Vegetables
  1. In the same skillet, add the remaining olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Then add the tomatoes and cook for another 3-4 minutes until they soften.
Combining Ingredients
  1. Add the chopped spinach to the skillet and stir until wilted. Return the shrimp to the skillet and mix in the cooked pasta. If it seems dry, add some reserved pasta water until you reach your desired consistency. Taste and adjust the seasoning with salt and pepper.
Serving
  1. Plate the pasta and finish with a sprinkle of grated Parmesan cheese if desired. Enjoy your Tomato Spinach Shrimp Pasta hot!

Notes

If shrimp isn’t your favorite, you can swap it for chicken or chickpeas for a vegetarian option. Prepare all ingredients before cooking to keep the dish on track. Store leftovers in an airtight container in the refrigerator for up to 3 days.