Delicious Tomato Spinach Shrimp Pasta Recipe for Easy Weeknight Dinners!
Looking for a fresh and vibrant pasta dish that’s both light and satisfying? This Tomato Spinach Shrimp Pasta is the perfect blend of juicy shrimp, tangy tomatoes, and tender spinach tossed with perfectly cooked pasta. The flavors come alive with garlic, a hint of spice, and a sprinkle of Parmesan to finish it off.
Whether you’re aiming for a quick weeknight meal or something a bit more special, this dish brings a pop of color and flavor to your table. Plus, it’s healthy, delicious, and comes together in no time!
Ingredients & Substitutions
- 8 ounces uncooked spaghetti
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, can remove tails
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 10 ounces grape tomatoes cut into halves
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
How to Make Tomato Spinach Shrimp Pasta:
- Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
- Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the garlic once the pan is hot, and cook it for about 30 seconds.
- Stir in the tomatoes, chicken broth, and Italian seasoning.
- Cook the tomatoes, stirring occasionally, until they start to lose their shape (about 5 minutes).
- Add the shrimp to the pan, followed by the spinach. Reduce the heat to medium. Let it cook for about 5 minutes, stirring it/turning the shrimp until they’re cooked through and the spinach has wilted.
- Season with salt & pepper as needed. Toss with the drained spaghetti. If you want a little more liquid in the sauce, add a bit of the hot pasta water.
Chicken Carbonara
Cuisine: AmericanDifficulty: Easy4
servings15
minutes10
minutes345
kcalIngredients
8 ounces uncooked spaghetti
1 pound uncooked (31-40/pound size) shrimp thawed & peeled, can remove tails
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic minced
10 ounces grape tomatoes cut into halves
1/4 cup chicken broth
1/4 teaspoon Italian seasoning
2 cups (packed) fresh baby spinach
Salt & pepper to taste
Directions
- Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
- Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the garlic once the pan is hot, and cook it for about 30 seconds.
- Stir in the tomatoes, chicken broth, and Italian seasoning.
- Cook the tomatoes, stirring occasionally, until they start to lose their shape (about 5 minutes).
- Add the shrimp to the pan, followed by the spinach. Reduce the heat to medium. Let it cook for about 5 minutes, stirring it/turning the shrimp until they’re cooked through and the spinach has wilted.
- Season with salt & pepper as needed. Toss with the drained spaghetti. If you want a little more liquid in the sauce, add a bit of the hot pasta water.
