If you’re looking for a dinner that’s both dazzlingly delicious and refreshingly simple, Tomato Spinach Shrimp Pasta is a game changer. Imagine tender noodles tossed with succulent shrimp, ribbons of just-wilted spinach, and a creamy tomato sauce that hugs every bite, all finished with a shower of Parmesan. This pasta strikes the perfect balance between comfort and freshness, making it ideal for cozy weeknights or even impressing company. One forkful, and you’ll see why Tomato Spinach Shrimp Pasta isn’t just a meal – it’s a new favorite waiting to happen.

Tomato Spinach Shrimp Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is just how straightforward each ingredient is, yet together they create magic on your plate. Every addition plays its part: from the sweet juiciness of tomatoes to the pop of color from fresh spinach, plus the luxurious cream that binds everything in a luscious hug.

Pasta: Fettuccine or linguine provides the perfect base to capture the creamy sauce and shrimp in every bite.
Olive oil: Just a drizzle gives the shrimp a golden sear and infuses depth into the sauce.
Shrimp: Large, peeled, and deveined shrimp cook quickly and add a touch of elegance to your pasta.
Garlic: Four fresh cloves make for a fragrant, savory foundation—don’t skimp!
Red pepper flakes (optional): A pinch brings a gentle heat that perks up the whole dish.
Diced tomatoes: Canned tomatoes with their juices introduce bright acidity and body for the sauce.
Baby spinach: Three cups wilt down beautifully, adding vibrant color and a subtle earthy flavor.
Heavy cream: Just enough to create silky richness—swap for half-and-half if you want a lighter feel.
Parmesan cheese: Grated Parmesan melts into the sauce for that irresistible nutty finish.
Salt and black pepper: Essential for seasoning all the way through, enhancing every note.
Fresh basil or parsley: Optional, but a sprinkle at the end makes everything sing beautifully.

How to Make Tomato Spinach Shrimp Pasta

Step 1: Cook the Pasta

Start by boiling your fettuccine or linguine according to package directions until it’s just al dente—don’t forget to season the water generously with salt. Once it’s perfectly tender with a slight bite, drain and set it aside. Cooking the pasta first means you’re ready to bring everything together while the shrimp and sauce are still piping hot.

Step 2: Sear the Shrimp

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, letting each side cook for about 2 to 3 minutes until they turn gorgeous and pink. The key is not to overcook—shrimp go from juicy to rubbery quickly, so pay close attention. Once they’re cooked, transfer to a plate and set aside for now.

Step 3: Build the Flavor Base

Dial down the heat to medium and toss the minced garlic and red pepper flakes into the same skillet. Let them sizzle for about 30 seconds, just until fragrant. You’ll be amazed how much aroma this step creates, setting up the Tomato Spinach Shrimp Pasta for incredible flavor.

Step 4: Simmer the Tomatoes

Pour in the diced tomatoes, juice and all. Let them bubble gently for 3 to 4 minutes, reducing slightly and blending all those garlicky, spicy notes into a rich, tomatoey base. If you want a little extra punch, deglaze the pan with a splash of white wine before the tomatoes go in!

Step 5: Wilt the Spinach

Stir in the baby spinach. It seems like a lot at first, but it cooks down within a minute or two. As it wilts, it adds freshness and balances the creamy, savory sauce that’s about to come together.

Step 6: Make it Creamy

Reduce the heat and pour in the heavy cream, then sprinkle in the Parmesan cheese. Stir everything until the sauce is thickened, glossy, and totally crave-worthy. Taste and adjust with salt and pepper—this is the moment where all the flavors meet and shine.

Step 7: Bring It All Together

Gently return the cooked shrimp and pasta to the skillet with the sauce. Toss everything together to coat each noodle and shrimp with that velvety, tomato-spinach sauce. Let it warm through for a couple of minutes, then finish it off with a flourish of fresh basil or parsley. Now, you’re ready to serve up your masterpiece: Tomato Spinach Shrimp Pasta in all its glory.

How to Serve Tomato Spinach Shrimp Pasta

Garnishes

A handful of freshly chopped basil or parsley scattered over the top gives this dish a burst of color and an inviting, fresh aroma. You can also add a little extra Parmesan—it never hurts! If you love zest, a squeeze of lemon right before serving will brighten up the sauce beautifully.

Side Dishes

This pasta is satisfying all on its own, but it also pairs wonderfully with a crisp green salad dressed in a simple vinaigrette. For something extra special, offer warm, crusty bread to soak up any leftover sauce—you’ll want every last drop. Need a veggie? Roasted asparagus or broccolini are light, easy sides that complement Tomato Spinach Shrimp Pasta perfectly.

Creative Ways to Present

If you’re hosting or just want to wow at family dinner, try serving the pasta in wide, shallow bowls. Nestle a few extra shrimp on top, sprinkle with fresh herbs, and maybe add a few shavings of Parmesan. For a more rustic look, present the skillet or a big serving platter family-style at the table—there’s something undeniably inviting about serving Tomato Spinach Shrimp Pasta straight from the pan.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, allow them to cool completely before transferring to an airtight container. Tomato Spinach Shrimp Pasta will keep in the fridge for up to three days. The flavors may deepen a bit overnight, making the next day’s lunch even more flavorful!

Freezing

While pasta with cream sauce doesn’t freeze perfectly, you can freeze Tomato Spinach Shrimp Pasta if needed. Place cooled portions in freezer-safe containers, and freeze up to 1 month. Just know the sauce might separate a little when thawed, but a quick stir while reheating will bring it back together.

Reheating

To reheat, simply add the pasta and sauce to a skillet with a splash of cream or water. Warm gently over medium-low heat, tossing often, until everything is heated through and creamy again. For best results, avoid microwaving the shrimp for too long so they stay tender.

FAQs

Can I use frozen shrimp for Tomato Spinach Shrimp Pasta?

Absolutely! Just make sure the shrimp are fully thawed and patted dry before cooking. This ensures they sear nicely and don’t water down the sauce.

Is there a dairy-free version?

You can swap the heavy cream for your favorite non-dairy milk (try cashew cream or coconut milk for richness) and use a vegan Parmesan. The texture and flavor will be a bit different, but still delicious!

What type Main Course

Fettuccine and linguine are top choices, as their wide, flat surfaces grab onto the creamy sauce. However, penne, spaghetti, or even gluten-free pasta work well. Choose what you love or have on hand!

How spicy will the pasta be with red pepper flakes?

The heat is very gentle and balanced, thanks to the rich sauce and creamy ingredients. Feel free to adjust the quantity or skip it entirely if you’re sensitive to spice.

Can I add other vegetables to Tomato Spinach Shrimp Pasta?

Definitely! Zucchini, bell peppers, or mushrooms are all tasty additions. Sauté them after the garlic and before adding tomatoes for best flavor and texture.

Final Thoughts

If you’re searching for a meal that’s as impressive as it is comforting, give Tomato Spinach Shrimp Pasta a spot on your dinner rotation. The combination of creamy tomato sauce, juicy shrimp, and tender noodles is simply unbeatable. Share it with friends, serve it on a cozy night in, and let this dish become a beloved classic in your own kitchen!

Tomato Spinach Shrimp Pasta Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delightful and creamy pasta dish featuring succulent shrimp, fresh spinach, and tangy tomatoes, all brought together with a luscious Parmesan cream sauce. This easy-to-make meal is perfect for a quick weeknight dinner that’s sure to impress!

Ingredients

Scale

Pasta:

8 ounces fettuccine or linguine pasta

Shrimp:

1 tablespoon olive oil
1 pound large shrimp (peeled and deveined)

Sauce:

4 cloves garlic (minced)
1/2 teaspoon red pepper flakes (optional)
1 can (14.5 ounces) diced tomatoes (with juices)
3 cups fresh baby spinach
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)

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Instructions

Cook the pasta: Boil pasta until al dente. Drain and set aside.
Cook the shrimp: Sauté shrimp until pink, then set aside.
Prepare the sauce: Sauté garlic and red pepper flakes, add tomatoes, spinach, cream, and Parmesan. Season to taste.
Combine: Toss cooked shrimp and pasta in the sauce. Heat through and garnish before serving.