Tomato Spinach Shrimp Pasta

Introduction

There’s something magical about one-pan meals that bring together incredible flavors with minimal effort. Tomato Spinach Shrimp Pasta is one of those dishes that feels fancy enough for a date night at home but is quick and easy to whip up on even your busiest evenings.

The first time I made this dish, I was looking for something quick yet satisfying. I had some shrimp in the freezer, fresh spinach in the fridge, and a can of diced tomatoes in my pantry. That simple trio turned into a dish that’s now a staple in my home. It’s creamy, garlicky, and bursting with fresh flavors, and the best part? It’s ready in under 30 minutes!

This recipe has become my secret weapon for impressing guests. I love watching their faces light up when they take that first bite—the tender shrimp, the juicy burst of tomatoes, the richness of the sauce. Plus, there’s something so comforting about a big bowl of pasta that just makes you feel at home.

So, whether you’re cooking for your family, entertaining friends, or just treating yourself after a long day, this Tomato Spinach Shrimp Pasta is sure to deliver comfort, flavor, and smiles all around.

Why You’ll Love This Recipe

Let me count the ways you’re going to fall head over heels for this dish:

• Quick and Easy: With just one pan and less than 30 minutes of cooking time, this recipe is perfect for busy nights when you need something delicious on the table fast.
• Healthy and Satisfying: Juicy shrimp, fresh spinach, and a light tomato-based sauce make this a balanced meal packed with protein, veggies, and just the right amount of carbs.
• Restaurant-Worthy Flavors: The combination of garlic, tomatoes, and spinach creates a rich, vibrant sauce that clings beautifully to the pasta, while the shrimp adds a touch of seafood elegance.
• Customizable: Don’t like spinach? Swap it for kale. Need a dairy-free version? Skip the Parmesan or use a plant-based alternative. The options are endless.

Picture a fork twirling through tender spaghetti, coated in a garlicky tomato sauce with pops of bright green spinach and perfectly cooked shrimp. It’s fresh, it’s flavorful, and it’s bound to become one of your go-to recipes.

Preparation Time and Servings

• Total Time: 25 minutes
• Servings: 4

Nutrition Facts (per serving):

• Calories: 420
• Protein: 32g
• Carbs: 45g
• Fat: 12g

Ingredients

Here’s what you’ll need to make this delicious pasta dish:

• 8 oz spaghetti (or your favorite pasta): Cooked al dente, it serves as the perfect base for the sauce.
• 1 lb shrimp (peeled and deveined): Choose medium or large shrimp for that juicy bite.
• 3 cups fresh spinach: Adds a vibrant pop of color and a dose of greens.
• 1 can (14 oz) diced tomatoes: The base of the sauce, providing a bright and tangy flavor.
• 3 cloves garlic (minced): For that irresistible garlicky goodness.
• 1/4 cup olive oil: Used for sautéing and adding richness to the sauce.
• 1/2 cup grated Parmesan cheese: Optional but highly recommended for a creamy, cheesy finish.
• 1 tsp paprika: Adds a smoky depth to the shrimp.
• 1/2 tsp red pepper flakes: For a subtle kick of heat (adjust to taste).
• Salt and black pepper: To season and bring all the flavors together.
• 1/4 cup fresh basil (chopped): For a fragrant garnish.

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, according to the package instructions.
• Reserve 1/2 cup of the pasta cooking water and drain the rest. Set aside.

2. Prepare the Shrimp

• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Season the shrimp with paprika, salt, and a pinch of black pepper.
• Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until they turn pink and opaque.
• Remove the shrimp from the skillet and set aside.

Tip: Don’t overcook the shrimp—they’ll finish cooking when added back to the sauce.

3. Sauté the Garlic and Spinach

• In the same skillet, add the remaining olive oil and minced garlic. Cook for about 1 minute, stirring constantly to avoid burning.
• Add the fresh spinach and cook until just wilted, about 2 minutes.

Optional Variation: If you prefer kale or arugula, you can substitute those for spinach. Kale will need an extra minute or two to soften.

4. Make the Sauce

• Pour in the canned diced tomatoes (with their juices) and stir to combine.
• Add the red pepper flakes for a hint of spice and season with salt and pepper to taste.
• Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together.

Tip: For a smoother sauce, use an immersion blender to partially blend the tomatoes before simmering.

5. Combine Pasta and Sauce

• Add the cooked pasta to the skillet, tossing to coat each strand in the tomato sauce. If the sauce feels too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.

6. Add the Shrimp

• Return the cooked shrimp to the skillet, tossing them gently with the pasta and sauce. Allow everything to heat through for about 2 minutes.

7. Finish with Cheese and Basil

• Sprinkle grated Parmesan cheese over the pasta, stirring until it melts into the sauce.
• Garnish with fresh basil for a burst of color and flavor.

How to Serve

Here are some ideas for serving this Tomato Spinach Shrimp Pasta:

• Classic Style: Serve it straight from the skillet into individual bowls, topped with extra Parmesan and basil.
• Family Style: Pile the pasta onto a large serving platter for a beautiful centerpiece on the dinner table.
• With Sides: Pair with crusty garlic bread and a simple green salad for a complete meal.

Additional Tips

1. Cook Pasta Al Dente: Slightly undercooked pasta will absorb the sauce better and maintain its texture.
2. Pat the Shrimp Dry: Ensure the shrimp are dry before seasoning and cooking for the best sear.
3. Use Fresh Spinach: Fresh spinach wilts quickly and blends seamlessly into the sauce. If using frozen spinach, thaw and squeeze out excess water first.
4. Don’t Skip the Reserved Pasta Water: The starchy water helps bind the sauce to the pasta.
5. Customize the Heat: Adjust the red pepper flakes to your spice preference. You can even leave them out for a milder dish.

Recipe Variations

1. Vegetarian Option: Replace the shrimp with sautéed mushrooms or grilled zucchini for a plant-based version.
2. Gluten-Free: Use gluten-free pasta for a celiac-friendly dish.
3. Creamy Spin: Add 1/4 cup heavy cream or coconut milk to the sauce for a richer flavor.
4. Extra Protein: Toss in cooked chicken breast or scallops alongside the shrimp.
5. Different Greens: Swap spinach for arugula, kale, or Swiss chard.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce.
• Freezing: While the pasta and sauce freeze well, shrimp can lose their texture when frozen. Freeze the sauce separately and cook fresh pasta and shrimp when ready to serve.

FAQ Section

1. Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water before cooking.

2. What if I don’t have canned tomatoes?
You can use fresh tomatoes (about 4-5 medium ones, diced) or a jar of marinara sauce for a similar result.

3. Can I use a different pasta shape?
Yes! Penne, fettuccine, or linguine would all work well.

4. Can I make this dish ahead of time?
You can prepare the sauce in advance and reheat it before tossing with freshly cooked pasta and shrimp.

5. What can I use instead of canned diced tomatoes?
If you’re out of canned tomatoes, use 4-5 fresh medium tomatoes. Dice them and sauté with the garlic until they break down into a sauce. You can also use jarred marinara sauce as a quick alternative.

6. Can I make this ahead of time?
Yes, you can prepare the sauce and cook the shrimp in advance. Store them separately in the fridge for up to 2 days. When you’re ready to serve, cook fresh pasta, heat the sauce and shrimp, and combine.

7. What’s the best way to store leftovers?
Store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving shrimp for too long, as it can become rubbery.

8. Can I make this creamy?
Of course! Add 1/4 cup of heavy cream or coconut milk to the sauce during the simmering step for a richer, creamier texture. You can also mix in a dollop of cream cheese or mascarpone for added decadence.

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Conclusion

This Tomato Spinach Shrimp Pasta is proof that weeknight dinners don’t have to be boring or complicated. With its vibrant colors, bold flavors, and comforting texture, it’s the kind of meal that brings people together. Whether you’re cooking for your family or treating yourself, this dish is guaranteed to make your evening just a little brighter. So, grab your skillet and let’s get cooking!