This Tomato Spinach Shrimp Pasta is a quick and elegant dinner packed with flavor, freshness, and vibrant color. Juicy shrimp are sautéed in garlic and tossed with tender pasta, sweet cherry tomatoes, and wilted spinach—all brought together in a light, savory olive oil and lemon sauce. It’s the perfect weeknight meal that feels like a restaurant-quality dish!
Ingredients
- 250g (about 8 oz) pasta (penne, linguine, or spaghetti work well)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 300g (10 oz) large shrimp, peeled and deveined
- 200g (about 1 cup) cherry tomatoes, halved
- 2 cups fresh spinach
- Juice of 1/2 lemon
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Cook the pasta in salted boiling water according to package directions. Reserve 1/2 cup of the pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add shrimp to the skillet. Season with salt, pepper, and red pepper flakes. Cook for 2–3 minutes on each side or until pink and opaque. Remove shrimp and set aside.
- In the same pan, add cherry tomatoes. Cook for 3–4 minutes until they begin to soften and burst.
- Stir in spinach and cook for 1–2 minutes until wilted.
- Return shrimp to the pan, add drained pasta, and toss everything together.
- Add lemon juice and a splash of reserved pasta water to loosen the sauce, if needed.
- Serve warm with grated Parmesan and fresh herbs.
Tips
- Use fresh shrimp for the best texture and flavor, or thaw frozen shrimp thoroughly before cooking.
- Don’t overcook the shrimp—they cook quickly and become rubbery if left too long.
- Reserve pasta water: The starchy water helps bind the sauce to the pasta.
- Add lemon zest along with juice for a brighter citrus flavor.
Variations and Substitutions
- Protein Swap: Use chicken, scallops, or tofu instead of shrimp.
- Creamy Version: Add 1/4 cup heavy cream or cream cheese for a rich, creamy sauce.
- Gluten-Free: Use gluten-free pasta to make this dish celiac-friendly.
- More Veggies: Add zucchini, mushrooms, or bell peppers for extra bulk and color.
- Spicier Kick: Use more red pepper flakes or add a pinch of cayenne.
FAQs
Can I use frozen shrimp?
Yes! Just thaw them completely and pat dry before cooking to avoid excess moisture.
Can I make this ahead of time?
You can prep the components ahead, but it’s best served fresh. Reheat gently with a splash of water or broth.
What pasta shape works best?
Short shapes like penne or long ones like linguine both work great—it’s all about your preference.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.
Serving Suggestions
- Pair with a side of garlic bread or focaccia to soak up the sauce.
- Serve alongside a crisp green salad with lemon vinaigrette.
- Enjoy with a glass of chilled white wine like Sauvignon Blanc or Pinot Grigio.
- Top with extra chili flakes and a squeeze of lemon for added brightness.
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