Looking for a quick, delicious pasta dish that combines succulent shrimp, fresh spinach, and a vibrant tomato sauce? This Tomato Spinach Shrimp Pasta is your new weeknight favorite. With the sweetness of shrimp, the earthiness of spinach, and the tangy brightness of tomatoes, this meal balances protein, veggies, and carbs in one beautiful bowl.
It’s easy enough for busy evenings but special enough to serve for guests. Plus, it comes together in about 30 minutes — perfect for when you want a home-cooked meal without spending hours in the kitchen.
???? Ingredients (Serves 4)
- 12 oz pasta (linguine, spaghetti, or penne)
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 (14 oz) can diced tomatoes (or 1 1/2 cups fresh cherry tomatoes, halved)
- 4 cups fresh baby spinach
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Juice of half a lemon
???? Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Step 2: Cook the Shrimp
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to the skillet and cook 2-3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
Step 3: Make the Tomato Spinach Sauce
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté 1 minute until fragrant.
Add diced tomatoes (with juices) and red pepper flakes if using. Simmer for 5-7 minutes until sauce thickens slightly.
Add fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
Step 4: Combine Pasta and Shrimp
Return the cooked shrimp to the skillet. Add cooked pasta and toss everything together, adding reserved pasta water a little at a time to loosen the sauce and help coat the pasta.
Step 5: Finish and Serve
Stir in fresh basil and lemon juice. Sprinkle with Parmesan cheese if desired. Serve warm.
????️ Nutrition Info (Per Serving – Approximate)
- Calories: 420
- Protein: 35g
- Fat: 12g
- Carbohydrates: 40g
- Sugar: 6g
- Fiber: 4g
Nutrition may vary depending on pasta and shrimp size.
???? Tips & Tricks
- Shrimp: Use fresh or thawed frozen shrimp. Don’t overcook to keep them tender.
- Tomatoes: Fresh cherry tomatoes add a brighter taste, but canned diced tomatoes are convenient and flavorful.
- Add cream: For a richer sauce, stir in 1/4 cup heavy cream at the end.
- Herbs: Basil is classic, but parsley or oregano also work well.
- Spice it up: Adjust red pepper flakes for your preferred heat level.
✨ A Personal Note from the Kitchen
This Tomato Spinach Shrimp Pasta reminds me of warm summer evenings and the vibrant flavors of coastal cooking. It’s one of those dishes that feels fresh, light, and yet satisfying. The combination of shrimp and spinach in a bright tomato sauce is simply irresistible, and it always earns rave reviews from family and friends.
I love how quickly it comes together — perfect for busy weeknights when you want something wholesome and impressive.
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