Tomato Spinach Shrimp Pasta

I’ve been making this Tomato Spinach Shrimp Pasta for years, and it never fails to bring smiles around my dinner table!

The combination of juicy shrimp, sweet bursting tomatoes, and vibrant spinach creates a colorful dish that’s as beautiful as it is delicious.

You’re going to love how quickly this impressive meal comes together on busy weeknights.

Why You’ll Love This Tomato Spinach Shrimp Pasta

This dish has become my family’s go-to for so many reasons! The natural sweetness of shrimp pairs perfectly with the bright acidity of fresh tomatoes.

I adore how the spinach adds a pop of color and nutrients. You’ll appreciate that everything cooks in one pan (besides the pasta), making cleanup a breeze.

Plus, it feels fancy enough for company but simple enough for Monday night dinner!

If you’re anything like me and love this kind of comforting dish, you’ll definitely want to try my Easy Garlic Shrimp Spaghetti and Dump and Bake Chicken Alfredo Pasta Casserole next!

Ingredients You Need for Tomato Spinach Shrimp Pasta

• 8 ounces spaghetti (or any long pasta you prefer)
• 1 pound medium shrimp, peeled and deveined (tails removed if desired)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, minced (I’m generous with garlic in my kitchen!)
• 1 pint grape tomatoes, halved
• 1/4 cup chicken broth (or vegetable broth)
• 1 teaspoon Italian seasoning
• 3 cups fresh baby spinach, packed
• 1/4 teaspoon red pepper flakes (optional for a bit of heat)
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving

I always buy frozen raw shrimp and thaw them under cold running water—this way I can have them on hand whenever the craving strikes!

For tomatoes, I find that the sweeter varieties like cherubs or sugar bombs make all the difference in this recipe.

How to Make Tomato Spinach Shrimp Pasta

1. Cook the pasta: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water. Drain and set aside.
2. Prepare the shrimp: While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper.
3. Make the sauce: In a large skillet, heat the olive oil and butter over medium heat until the butter melts. Add the minced garlic and cook for about 30-45 seconds until fragrant but not browned.
4. Cook the tomatoes: Add the halved grape tomatoes to the skillet along with the chicken broth and Italian seasoning. Cook for 4-5 minutes, stirring occasionally, until the tomatoes start to soften and burst, releasing their juices.
5. Cook the shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 2 minutes on one side, then flip and cook for another 1-2 minutes until the shrimp turn pink and opaque. Be careful not to overcook them!
6. Add the spinach: Stir in the fresh spinach and cook just until wilted, about 30-60 seconds.
7. Combine and serve: Add the cooked pasta directly to the skillet and toss everything together. If the mixture seems dry, add a splash of the reserved pasta water. Season with additional salt and pepper to taste. Sprinkle with red pepper flakes if using, and finish with freshly grated Parmesan cheese.

I love watching the spinach transform from a mountain to perfectly wilted greens in seconds—it’s like magic in the pan!

Tips for the Best Tomato Spinach Shrimp Pasta

My years of making this dish have taught me a few secrets! Always pat your shrimp dry before cooking—this helps them sear rather than steam.

Don’t overcook them or they’ll become rubbery. I prefer using smaller tomatoes as they burst more easily and create a natural sauce.

When adding the pasta to the sauce, I toss everything with tongs to coat each strand perfectly. The starchy pasta water is your friend here—it creates a silky finish that brings everything together.

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Can I use frozen spinach instead of fresh?

While fresh spinach is my top choice for its texture and color, you can use frozen in a pinch. Just thaw completely and squeeze out all excess moisture before adding it to the pan.

What’s the best way to thaw frozen shrimp?

I place mine in a colander and run cold water over them for about 5 minutes. Never use hot water as it can start cooking the shrimp unevenly.

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What can I substitute for shrimp if someone has allergies?

Cubed chicken breast works wonderfully! Cook it a bit longer than the shrimp, about 5-7 minutes, until no longer pink in the center.

My Serving Suggestions

I often serve this vibrant pasta as a complete meal, but when I’m feeling fancy, I add a side of warm garlic bread for sopping up the delicious sauce.

For special occasions, I’ll open a bottle of crisp Pinot Grigio—the citrus notes pair beautifully with the seafood. It’s become our tradition for anniversary dinners!