Can I use frozen shrimp for this recipe?

Yes! Frozen shrimp works perfectly. Just make sure to thaw them under cool running water for a few minutes before cooking.

What can I use instead of grape tomatoes?

Cherry tomatoes are a great alternative, or you can use diced Roma tomatoes for a similar sweetness and texture.

How do I prevent the shrimp from becoming rubbery?

Shrimp cook quickly, so remove them from heat as soon as they turn pink and opaque. Overcooking makes them tough.

Can I make this recipe dairy-free?

Absolutely! Simply replace the butter with extra olive oil for a dairy-free version that still has great flavor.

Tomato Spinach Shrimp Pasta

Name: Tomato Spinach Shrimp Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 8 ounces uncooked spaghetti; 1 pound uncooked shrimp (31-40 count), thawed, peeled, and deveined; 1 tablespoon olive oil; 2 tablespoons butter; 4 cloves garlic, minced; 10 ounces grape tomatoes, halved; ¼ cup chicken broth; ¼ teaspoon Italian seasoning; 2 cups fresh baby spinach (packed); Salt and pepper to taste

Description

Tomato Spinach Shrimp Pasta is a quick and flavorful dish featuring succulent shrimp, sweet grape tomatoes, and fresh spinach tossed in a light garlic butter sauce. Ready in under 30 minutes, this easy pasta recipe is perfect for a weeknight dinner or a special occasion meal.

Ingredients

Scale

8 ounces uncooked spaghetti
1 pound uncooked shrimp (31–40 count), thawed, peeled, and deveined
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
10 ounces grape tomatoes, halved
¼ cup chicken broth
¼ teaspoon Italian seasoning
2 cups fresh baby spinach (packed)
Salt and pepper to taste

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions. Before draining, reserve ½ cup of pasta water to adjust the sauce consistency later if needed.
Sauté the garlic: In a large skillet over medium-high heat, add the olive oil and butter. Once the butter is melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Cook the tomatoes: Add the halved grape tomatoes, chicken broth, and Italian seasoning to the skillet. Stir occasionally and let the tomatoes cook for about 5 minutes until they begin to soften and release their juices, creating a light sauce.
Add the shrimp and spinach: Reduce the heat to medium and add the shrimp to the skillet in a single layer. Toss in the spinach as well. Cook for about 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque and the spinach has wilted. Season with salt and pepper to taste.
Combine the pasta and sauce: Add the drained spaghetti to the skillet, tossing it with the shrimp and vegetables to coat evenly. If the sauce seems too dry, mix in a splash of the reserved pasta water until you reach the desired consistency.
Serve and enjoy: Transfer the pasta to plates and serve immediately. For extra flavor, garnish with freshly grated Parmesan cheese or a sprinkle of red pepper flakes if you like some heat.

Notes

If you prefer a richer sauce, substitute the chicken broth with a dry white wine such as Sauvignon Blanc.
Red pepper flakes add a subtle spice, so feel free to sprinkle them in while sautéing the garlic.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid overcooking the shrimp.
For a gluten-free version, use your favorite gluten-free pasta.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 5g
Sodium: 780mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 30g
Cholesterol: 180mg