Tomato Spinach Shrimp Pasta: A Light and Flavorful Meal

Tomato Spinach Shrimp Pasta is a delightful and vibrant dish that’s both simple to prepare and packed with flavor. With juicy shrimp, fresh spinach, and sweet tomatoes combined in a light yet creamy sauce, this dish is the perfect balance of protein, vegetables, and carbs. The garlic and lemon elevate the natural flavors, while the pasta makes it a satisfying meal for any occasion.

Whether you’re cooking for a quick weeknight dinner or looking to impress guests, Tomato Spinach Shrimp Pasta is a dish that will undoubtedly be a hit. It’s easy to make, healthy, and full of Mediterranean-inspired flavors.

For more shrimp pasta recipes, check out Shrimp Pasta Recipes on Food Network and Mediterranean Shrimp Pasta Recipes on EatingWell.

Basic Recipe: Ingredients and Instructions

Tomato Spinach Shrimp Recipe

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• Author: Jennifer Mitchell
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

This Tomato Spinach Shrimp Pasta is a light yet flavorful dish that combines succulent shrimp, fresh spinach, and sweet cherry tomatoes, all tossed in a garlicky, creamy sauce. The pasta is coated with a luscious, slightly tangy sauce that perfectly complements the shrimp and vegetables. Ready in just under 30 minutes, it’s an easy weeknight dinner that is both satisfying and healthy.

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Ingredients

For the Pasta:

• Pasta (Spaghetti, Fettuccine, or Penne): 8 ounces
• Salt: For pasta water (about 1 teaspoon)

For the Shrimp:

• Large Shrimp (Peeled and Deveined): 1 pound (about 20-25 shrimp)
• Olive Oil: 1 tablespoon
• Garlic Powder: 1/2 teaspoon
• Paprika: 1/2 teaspoon
• Salt and Pepper: To taste

For the Sauce:

• Olive Oil: 2 tablespoons
• Garlic (Minced): 4 cloves
• Cherry Tomatoes (Halved): 1 cup
• Fresh Spinach (Packed): 4 cups
• Heavy Cream: 1/2 cup
• Parmesan Cheese (Grated): 1/4 cup (plus extra for garnish)
• Lemon Juice: 1 tablespoon (freshly squeezed)
• Red Pepper Flakes: 1/4 teaspoon (optional for heat)
• Fresh Basil (Chopped): 2 tablespoons (for garnish)

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Instructions

• Cook the pasta:
  Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, typically 8-10 minutes for al dente. Once cooked, drain and set aside, reserving about 1/2 cup of pasta water.

• Prepare the shrimp:
  While the pasta is cooking, season the shrimp with garlic powder, paprika, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set them aside.

• Make the sauce:
  In the same skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Add the halved cherry tomatoes and cook for 2-3 minutes until softened and slightly blistered.

• Add the spinach:
  Add the fresh spinach to the skillet and cook for 2 minutes, stirring occasionally, until wilted.

• Create the creamy sauce:
  Lower the heat to medium-low and pour in the heavy cream. Stir to combine and let the cream simmer for 2-3 minutes, thickening slightly. Add in the grated Parmesan cheese and stir until melted and the sauce becomes smooth. If the sauce seems too thick, add a little reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

• Combine the pasta and shrimp:
  Add the cooked pasta to the skillet with the sauce and toss to coat. Gently stir in the cooked shrimp and lemon juice, allowing everything to heat through.

• Serve:
  Divide the pasta between serving plates. Sprinkle with extra Parmesan cheese, a pinch of red pepper flakes (if using), and fresh basil for garnish. Serve immediately.

Notes

• Shrimp Variations: You can substitute shrimp with other proteins such as chicken or even tofu for a vegetarian option.
• Pasta Options: While spaghetti is a classic choice, fettuccine or penne would work well with this dish too.
• Make it Lighter: For a lighter version, substitute heavy cream with half-and-half or use a dairy-free cream alternative.
• Extra Veggies: Feel free to add other vegetables like mushrooms, bell peppers, or zucchini to the dish for more color and texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pan-cooked, Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 plate (1/4 of the recipe)
• Calories: 450
• Sugar: 4g
• Sodium: 750mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 130mg

Keywords: Tomato Spinach Shrimp Recipe

Instructions:

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
2. Sauté the Shrimp: In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. Cook the Garlic and Tomatoes: In the same skillet, add a bit more olive oil if necessary, and sauté the minced garlic for about 30 seconds until fragrant. Add the cherry tomatoes and cook for another 3-4 minutes until the tomatoes start to soften and release their juices.
4. Add the Spinach and Wine: Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted. Pour in the white wine (or chicken broth) and allow it to simmer for 2 minutes, reducing slightly.
5. Combine the Pasta and Sauce: Add the cooked pasta to the skillet, tossing it to combine with the vegetables and sauce. If you’d like a creamier sauce, stir in the heavy cream and allow it to heat through. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
6. Finish with Shrimp and Lemon: Return the cooked shrimp to the skillet, tossing gently to combine. Add lemon juice, and season with salt and pepper to taste.
7. Serve: Divide the pasta between plates, and garnish with chopped parsley and freshly grated Parmesan cheese if desired. Serve immediately and enjoy!

Advanced Techniques for Tomato Spinach Shrimp Pasta

1. Marinate the Shrimp:

For an extra burst of flavor, marinate the shrimp in a mixture of garlic, lemon juice, olive oil, and fresh herbs (like thyme or oregano) for 15-30 minutes before cooking. This will enhance the shrimp’s flavor and give the dish more depth.

2. Use Fresh Tomatoes for a Richer Sauce:

Instead of cherry tomatoes, you can use fresh Roma tomatoes. Dice them and cook them down into a thicker, more concentrated sauce for added richness. This works especially well if you want to skip the cream.

3. Add White Wine for Extra Flavor:

Instead of using just chicken broth, consider adding white wine (such as Chardonnay or Sauvignon Blanc) for a more complex, slightly tangy flavor. Let it reduce before adding the cream or broth for a beautiful depth of flavor.

4. Toast the Garlic:

To add extra depth of flavor to the garlic, toast it lightly in the olive oil over low heat before adding other ingredients. This brings out the sweetness and mellow complexity of the garlic.

5. Create a Spicy Kick:

For a spicier version, increase the amount of red pepper flakes or add chopped fresh chili peppers. You can also serve the pasta with a squeeze of fresh lemon juice to balance the heat.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

How to Store:

Leftover Tomato Spinach Shrimp Pasta can be stored in an airtight container in the refrigerator for up to 2 days. Allow the dish to cool before storing, as this helps preserve its flavor and texture.

Freezing Tips:

Because of the cream and shrimp, freezing this dish isn’t ideal as the shrimp may become tough and the cream could separate. If you do decide to freeze it, store only the pasta and sauce (without the shrimp). Freeze for up to 1 month and reheat gently in a skillet over low heat, adding a little extra broth or water to rehydrate the pasta.

Reheating Tips:

To reheat, place the leftovers in a skillet over medium heat. Add a splash of water or broth to loosen up the sauce and prevent it from drying out. Stir occasionally, and heat until the dish is warmed through. If reheating in the microwave, place the pasta in a microwave-safe dish with a wet paper towel over it to retain moisture.

Dietary Adaptations and Substitutions

Gluten-Free:

To make the dish gluten-free, use gluten-free pasta or another pasta substitute like zucchini noodles (zoodles) or rice noodles. The rest of the recipe remains gluten-free, making it an easy adaptation.

Low-Carb/Keto-Friendly:

For a low-carb or keto-friendly version, use zucchini noodles or spaghetti squash in place of regular pasta. This will drastically reduce the carbohydrate content while still delivering great texture.

Dairy-Free:

To make this dish dairy-free, omit the heavy cream and substitute with coconut cream or cashew cream for a rich and creamy texture. Skip the Parmesan cheese or use a dairy-free cheese alternative if desired.

Paleo:

For a paleo version, you can use zucchini noodles instead of pasta. Skip the heavy cream and instead use coconut cream to achieve the creamy texture.

FAQs About The Recipe

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Be sure to thaw them completely before cooking. To speed up the process, place the shrimp in a bowl of cold water for about 10 minutes, then pat them dry before cooking.

2. Can I make this dish ahead of time?

This recipe is best served fresh, but you can prep the shrimp, vegetables, and sauce ahead of time. When you’re ready to serve, cook the pasta, reheat the sauce, and toss everything together.

3. Can I make this recipe without cream?

Yes! If you prefer a lighter version, you can skip the heavy cream and use more chicken broth for a broth-based sauce. The dish will still be delicious and lighter in texture.

4. Can I add other vegetables to this recipe?

Absolutely! You can add other vegetables such as bell peppers, asparagus, or broccoli. Just be sure to sauté them with the tomatoes and spinach until they’re tender.

5. Can I use a different type of pasta?

Yes, feel free to use any pasta you like. Fettuccine, penne, or rigatoni work wonderfully in this recipe. For a lighter option, you can also use whole wheat pasta.

Conclusion & Final Thoughts

Tomato Spinach Shrimp Pasta is a flavorful, vibrant dish that’s easy to prepare and perfect for any occasion. With succulent shrimp, fresh spinach, and sweet tomatoes combined in a light yet creamy sauce, this meal is sure to satisfy. Plus, it’s versatile and can be adapted to various dietary needs, making it an ideal choice for families or gatherings. Whether you’re serving it for a quick weeknight dinner or a special celebration, this dish is guaranteed to impress. Enjoy!