If you’re craving a delicious, restaurant-quality pasta dish that’s simple to prepare, this Tomato Spinach Shrimp Pasta is the perfect choice. Packed with succulent shrimp, sweet grape tomatoes, and fresh baby spinach, this recipe delivers a burst of flavors in every bite. The combination of garlic, butter, and a touch of Italian seasoning brings it all together for a delightful meal that’s ready in under 30 minutes. Whether you’re hosting a dinner party or looking for a quick weeknight meal, this pasta will surely impress and satisfy.
Ingredients:
- 8 ounces uncooked spaghetti
- 1 pound uncooked shrimp (31-40/pound size), thawed, peeled, and deveined (tails can be removed)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 10 ounces grape tomatoes, cut into halves
- ¼ cup chicken broth
- ¼ teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt & pepper, to taste
Instructions:
- Cook the Spaghetti: Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Toss in the spaghetti and cook it following the package directions until it’s perfectly al dente. Save ½ cup of the cooking water, then drain the pasta and set it aside.
- Prepare the Shrimp: As the pasta cooks, sprinkle the shrimp with salt and pepper. In a large skillet, warm the olive oil over medium-high heat. Add the shrimp and sauté for approximately 2 minutes on each side, until they are pink and opaque. Once cooked, transfer the shrimp to a plate and set aside.
- Sauté the Garlic and Tomatoes: In the same skillet, incorporate the butter and let it gently melt down. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the halved grape tomatoes and cook for 2-3 minutes, until they start to soften and release their juices.
- Make the Sauce: Pour in the chicken broth and add the Italian seasoning. Stir and let the mixture simmer for about 2 minutes to allow the flavors to meld.
- Add the Spinach: Add the fresh spinach to the skillet and cook for about 1-2 minutes, until the spinach wilts down.
- Combine the Ingredients: Add the sautéed shrimp back into the skillet and stir to ensure they are well coated in the sauce. Add the drained pasta to the skillet and gently toss everything together until the pasta is well-coated with the sauce. If the pasta seems dry, add a bit of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
- Serve: Season the pasta with additional salt and pepper if needed. Serve the pasta hot, garnished with grated Parmesan cheese or a sprinkle of red pepper flakes, if desired.
Conclusion:
Tomato Spinach Shrimp Pasta is a delicious and balanced meal that brings together the best of land and sea. The juicy shrimp, fresh tomatoes, and vibrant spinach create a beautiful harmony of flavors, while the garlic butter sauce ties everything together. It’s a quick and elegant dish that’s perfect for both weeknight dinners and special occasions. Enjoy this delightful pasta with a side of crusty bread or a simple salad for a complete meal.
Tomato Spinach Shrimp Pasta: A Flavorful and Easy Weeknight Meal
Tomato Spinach Shrimp Pasta combines tendershrimp, fresh spinach, and juicy tomatoes in a garlicky butter sauce for aquick and flavorful meal that’s perfect for any night of the week.
Ingredients
- 8 ounces uncooked spaghetti
- 1 pound uncooked shrimp 31-40/pound size, thawed, peeled, and deveined (tails can be removed)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 10 ounces grape tomatoes cut into halves
- ¼ cup chicken broth
- ¼ teaspoon Italian seasoning
- 2 cups packed fresh baby spinach
- Salt & pepper to taste
Instructions
- Cook the Spaghetti: Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Toss in the spaghetti and cook it following the package directions until it’s perfectly al dente. Save ½ cup of the cooking water, then drain the pasta and set it aside.
- Prepare the Shrimp: As the pasta cooks, sprinkle the shrimp with salt and pepper. In a large skillet, warm the olive oil over medium-high heat. Add the shrimp and sauté for approximately 2 minutes on each side, until they are pink and opaque. Once cooked, transfer the shrimp to a plate and set aside.
- Sauté the Garlic and Tomatoes: In the same skillet, incorporate the butter and let it gently melt down. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the halved grape tomatoes and cook for 2-3 minutes, until they start to soften and release their juices.
- Make the Sauce: Pour in the chicken broth and add the Italian seasoning. Stir and let the mixture simmer for about 2 minutes to allow the flavors to meld.
- Add the Spinach: Add the fresh spinach to the skillet and cook for about 1-2 minutes, until the spinach wilts down.
- Combine the Ingredients: Add the sautéed shrimp back into the skillet and stir to ensure they are well coated in the sauce. Add the drained pasta to the skillet and gently toss everything together until the pasta is well-coated with the sauce. If the pasta seems dry, add a bit of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
- Serve: Season the pasta with additional salt and pepper if needed. Serve the pasta hot, garnished with grated Parmesan cheese or a sprinkle of red pepper flakes, if desired.