What ingredients do I need to make tomato spinach shrimp pasta?

You will need 8 ounces of uncooked spaghetti or your preferred pasta such as fettuccine or penne; 1 pound of peeled and deveined shrimp (31-40 count); 1 tablespoon of olive oil; 2 to 5 tablespoons of butter; 4 to 5 cloves of minced garlic; 10 ounces of grape tomatoes halved or 5 medium fresh tomatoes chopped; 1/4 cup of low sodium chicken broth or dry white wine as a substitute; 1 teaspoon of Italian seasoning; optional 1/4 to 1/2 teaspoon crushed red pepper flakes; 2 to 2 1/2 cups fresh baby spinach leaves; salt and freshly ground black pepper; optional lemon juice from 1/4 to 1/2 small lemon; and 1/2 cup of freshly grated Parmesan cheese for serving.

How do I cook shrimp for tomato spinach pasta without overcooking it?

Cook shrimp in a skillet over medium-high heat for 1 to 2 minutes per side until they turn opaque and pink. Season with salt, freshly ground black pepper, and paprika if desired. Remove from heat as soon as they are cooked since shrimp will continue to cook slightly off the heat a key tip to avoid rubbery texture. Use thawed shrimp if frozen, and pat dry before cooking.

Can I make tomato spinach shrimp pasta creamy, and what are non-dairy alternatives?

Yes, you can make a creamier version by adding half-and-half, heavy cream, or coconut cream into the sauce along with mushrooms for richness. For non-dairy or vegan options, coconut cream or cashew cream works well, adding a smooth texture and mild flavor that complements the garlic, tomatoes, and spinach.

Is tomato spinach shrimp pasta a healthy meal option?

Absolutely. This recipe combines fresh vegetables like spinach and tomatoes, lean protein from shrimp, and healthy fats from olive oil and butter in moderate amounts. It provides essential vitamins, minerals, fiber, and omega-3 fatty acids while being relatively low in calories and saturated fat. Gluten-free versions are easy to make by swapping pasta types, catering to different dietary needs.

Tomato Spinach Shrimp Pasta Recipe With Garlic Butter Sauce

Name: Garlic Butter Shrimp, Spinach, and Tomato Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 8 ounces uncooked spaghetti (or fettuccine/penne as alternatives); 1 pound uncooked shrimp (31-40 count per pound), peeled and deveined, tails optional; 1 tablespoon olive oil (extra virgin suggested); 2 to 5 tablespoons butter, divided; 4 to 5 cloves garlic, minced; 10 ounces grape tomatoes, halved, or 5 medium fresh tomatoes chopped into large cubes; 1/4 cup low sodium chicken broth (or vegetable broth, or dry white wine); 1 teaspoon Italian seasoning; 1/4 to 1/2 teaspoon crushed red pepper flakes (optional); 2 to 2 1/2 cups fresh baby spinach (5 ounces by weight); Salt and freshly ground black pepper, to taste; Optional: 1/4 to 1/2 small lemon, juice; Optional: 1/2 cup freshly grated Parmesan cheese

Ingredients

Scale

8 ounces uncooked spaghetti (or fettuccine/penne as alternatives)
1 pound uncooked shrimp (31–40 count per pound), peeled and deveined, tails optional
1 tablespoon olive oil (extra virgin suggested)
2 to 5 tablespoons butter, divided
4 to 5 cloves garlic, minced
10 ounces grape tomatoes, halved, or 5 medium fresh tomatoes chopped into large cubes
1/4 cup low sodium chicken broth (or vegetable broth, or dry white wine)
1 teaspoon Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
2 to 2 1/2 cups fresh baby spinach (5 ounces by weight)
Salt and freshly ground black pepper, to taste
Optional: 1/4 to 1/2 small lemon, juice
Optional: 1/2 cup freshly grated Parmesan cheese

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Instructions

1. Bring a large pot of salted water to a boil and cook pasta until al dente per package instructions. Drain and rinse with cold water if needed.
2. In a large skillet, heat olive oil and butter over medium-high; add minced garlic and sauté until fragrant.
3. Add tomatoes and chicken broth to the skillet, seasoning with Italian herbs and red pepper flakes; cook until tomatoes soften.
4. Add shrimp in a single layer, seasoning with salt, pepper, and optional paprika. Cook 1-2 minutes per side until pink.
5. Add spinach to the skillet, stirring until wilted.
6. Toss in cooked pasta, mixing with shrimp and vegetables. Adjust sauce with reserved pasta water as desired.
7. Finish with a squeeze of lemon juice if desired and serve with Parmesan on top.

Last Step:

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Notes

🧊Thaw frozen shrimp for optimal freshness and flavor.
🍷Use white wine instead of broth for extra depth in flavor.
🌡Avoid overcooking shrimp by removing them as soon as they turn pink.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sauteing
Cuisine: Italian
Diet: Pescatarian

Nutrition

Serving Size: 1/4 batch
Calories: 510
Sugar: 7g
Sodium: 1372mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 36g
Cholesterol: 310mg