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Tomato Spinach Shrimp Pasta

Published: / Updated: / 111 Comments

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This tomato spinach shrimp pasta recipe is healthy, super easy to make, and packed with flavor! Ready in under 30 minutes.

tomato spinach shrimp pasta in a skillet

Ok, so I know that I post a lot of creamy recipes (they're my most popular recipes and people just love them), but I know that they're not for everyone... so here's one that's lighter and contains no cream. I can't please everyone all of the time, but I'll aim for some of the time. 😛

I love this recipe - I actually gobbled up quite a bit of it as a second lunch/early dinner (yikes) because it just tasted so good. I suppose there's worse things to gorge on, but sometimes the temptation of food blogging is annoyingly powerful. If you have any ideas on how I can stick to simply taste testing a recipe vs. eating a few too many bites, please send them my way. It's the biggest thing that has been impacting all my fitness goals. I've tried everything from making sure I've eaten beforehand to chewing gum to doing visualization exercises. I read that doing oil pulling while cooking is a good idea to keep your mouth busy. I may try that next! 

Anyway... #foodbloggerproblems.

close-up of spinach tomato shrimp pasta sauce

This healthy shrimp and spinach pasta recipe would be even better with in-season tomatoes, but that isn't always possible.  I find that the Nature's Sweet Cherubs are generally pretty good year-round, so I like to buy those. 

If you want to add a little heat to this recipe, sprinkle some red pepper flakes in. You could also sub the chicken broth for white wine if that's more your style. 

I like to serve this recipe with a little parmesan cheese grated over top, but that's totally optional.

Love spinach? Try my Creamy Chicken Spinach Pasta or my Creamed Spinach (with Frozen or Fresh Spinach!).

close-up of healthy spinach shrimp pasta with grape tomatoes and garlic

What to serve with this recipe?

Try garlic bread or a salad!

Other shrimp recipes you'll love:

healthy shrimp spinach pasta in two white bowls

I hope you'll love this tomato spinach shrimp pasta recipe! 

Questions? Made this recipe? Leave me a comment below. 🙂

tomato spinach shrimp pasta in a skillet

Tomato Spinach Shrimp Pasta

This tomato spinach shrimp pasta recipe is healthy, super easy to make, and incredibly flavorful! Ready in under 30 minutes.
4.85 from 38 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 427 kcal

Ingredients
 

  • 1 pound medium shrimp (peeled & thawed, can remove tails)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 10 ounces grape tomatoes cut into halves
  • 1/4 cup chicken broth
  • 1 dash Italian seasoning
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste
  • 8 ounces uncooked spaghetti

Instructions
 

  • Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
  • Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the garlic once the pan is hot, and cook it for about 30 seconds.
  • Stir in the tomatoes, chicken broth, and Italian seasoning.
  • Cook the tomatoes, stirring occasionally, until they start to lose their shape (about 5 minutes).
  • Add the shrimp to the pan, followed by the spinach. Reduce the heat to medium. Let it cook for about 5 minutes, stirring it/turning the shrimp until they're cooked through and the spinach has wilted.
  • Season with salt & pepper as needed. Toss with the drained spaghetti. If you want a little more liquid in the sauce, add a bit of the hot pasta water.

Notes

  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 427kcalCarbohydrates: 47gProtein: 32gFat: 12gSaturated Fat: 4gCholesterol: 301mgSodium: 1004mgPotassium: 493mgFiber: 3gSugar: 3gVitamin A: 2172IUVitamin C: 21mgCalcium: 208mgIron: 4mg
Keyword tomato spinach shrimp pasta
Author Natasha Bull

 

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  6. Katie says

    5 stars
    Made this tonight and loved it! Super simple and fresh. Perfect weeknight meal
    I added some fresh lemon juice and Parmesan cheese at the end for extra flavor. Will definitely be making again!

    Reply

    • Natasha says

      1/4 of the recipe. As to what that works out in grams/oz/etc. I have no idea. It's a calculation done by the recipe card software and pulls from a database to give a rough idea of the calories.

      Reply

  8. Sharon says

    5 stars
    My husband does not like creamy sauces so I decided to try this recipe. I had my doubts but it came together nicely. I only added poblano and Serrano peppers and a lot of Oh, I used chicken broth instead of wine. I used Angel hair pasta and it was delish! Hubby gave it a big two thumbs up. 👍 👍

    Reply

  9. Katie says

    4 stars
    Made this last night and it was pretty good! I added a few extra cloves of garlic and some fresh lemon juice at the end to give more flavor. I think next time I’d add more spice as well.

    Reply

  11. ANN says

    Fantastic recipe! I subbed Sauvignon Blanc for the Chicken Broth, added mushrooms with the tomatoes, threw in a little bit of fresh basil with the seasoning and Parmesan cheese at the end to thicken it up. Natasha, your measurements and cooking times are on point, absolutely delicious!!

    Reply

  12. Clarence Offord says

    Merely wanna comment that you have a very decent site, I enjoy the style it actually stands out.

    Reply

      • Breona says

        5 stars
        Just finished making this and it looks and smells delicious! I was a little thrown off by the nutrition facts, specifically the sodium and carbs. I’m new to eating things outside of boring meat and veggies for healthy eating, can you share what factors makes this healthy versus unhealthy? I did use whole grain pasta and low sodium chicken broth as a substitute. Can’t wait to try!

        Reply

        • Natasha says

          Hi Breona! I'm glad you're giving this a try! 🙂 So, I am not a trained nutritionist... the recipe card just calculates the info (pulls values from a database) and gives the estimate. I include it as a courtesy since some readers like to have the info. Shrimp tend to be quite salty due to sodium-rich preservatives, I believe. I suppose "healthy" is relative... what's "healthy" for one person may not be for another, right? In general, though, I keep it pretty simple... I'm an everything in moderation type of eater myself, and this recipe has plenty of fresh produce and isn't particularly high in calories, so I consider it to be fairly healthy, but you can for sure do more research into the ingredients to see if it's a good fit for your personal diet. Something like my Shrimp Fettuccine Alfredo, on the other hand (loaded with cream and cheese and higher in calories), I wouldn't consider "healthy", but can still be a part of a balanced diet in moderation.

          Reply

  14. Jessica says

    5 stars
    Very good dish! I didn't have chicken stock so I made it without, and added juice of half a lime at the end to balance it out. Delicious, will be making again.

    Reply

    • Natasha says

      Sorry to hear you didn't like it. Did you add enough salt? It's very important for a recipe with simple ingredients like this one. Did you use good quality ingredients? Tomatoes are currently out of season here in North America, so that may also be part of what you're experiencing.

      Reply

  21. Judy Derkowski says

    5 stars
    This is a delicious meal! Great for company, as well as for family dinner. It’s easy to prepare and such a colorful presentation

    Reply

  23. Patsy says

    Not m
    Add this yet but it's right up my alley! The ingredients I could eat all day. But I'm wondering where the "flavor" comes from. Ive made something similar sponsored by a well known cook and there was no taste. A dash of seasoning, chicken broth shrimp and spinach all seem pretty bland to me. Having said that, I'm going to try it out this week. Wish me luck!

    Reply

    • Natasha says

      Hi Patsy! You could always read through the other comments and see what readers say about this recipe. If you're someone who loves big/bold/spicy flavors, this recipe may not be the one for you, but you could definitely add some more spices to it. It's one of those simple recipes that doesn't need a lot of ingredients to taste good, but of course it may not be to your taste, especially since it sounds like you're already expecting it to be bland. Let me know! 🙂

      Reply

  24. Cynthia Knapp says

    I made this recipe for dinner . Very good I used a cup of chicken broth n little cornstarch to thicken felt it needed more seasoning an everyone loved it. Feb 2021.

    Reply

  25. Paula says

    5 stars
    Great recipe! I jacked up the spice a bit, oregano, basil, thyme, and red pepper flakes, and added shredded Parmesan at the end. Think next time I’ll try less oil and more greens but we loved it!

    Reply

  26. Deborah says

    Hi this recipe looks amazing. Can I use cooked shrimp and of so how do I add it to the recipe? Do I add it at the same time as the spinach as directed? New to cooking.
    Deborah

    Reply

    • Natasha says

      Hi! Thank you. If you've already got cooked shrimp, I'd add them in as late as possible just to warm them through (thaw them first under cool running water if they're frozen). However, in future, I don't recommend buying cooked shrimp for recipes like this one. Shrimp take only a few minutes to cook, and it's so easy to overcook them (then they get rubbery).

      Reply

  27. Jeanie Rule says

    5 stars
    We really enjoyed this recipe last night. It was very flavorful and beautiful to look at. I used a little less garlic and a bit more spinach for our taste. Adjustments orked really well.

    Reply

  28. Carolyn says

    5 stars
    Hello, and thank you for sharing a great recipe. I made this for dinner tonight and it was super easy and delicious. Will definitely make it again.

    Reply

  32. Ann says

    5 stars
    This simple recipe was really delicious. I was surprised. I’m kind of a foodie, and was in a hurry. I can’t believe the flavor I got. I did use home grown tomatoes. The only thing I added was a couple shakes of red pepper flakes.

    Reply

  33. Beverly says

    I fixed this for dinner, it was a hit ! My husband and I both enjoyed this recipe very much. I have shared the recipe with my daughters.

    Reply

  34. Melanie Solomons says

    5 stars
    So easy! Had to adapt as no fresh spinach in shops, used cut up mangetout instead (popped it in at same time as tomatoes), also used oregano instead of Italian spices (only thing I had), used frozen cold water prawns straight from bag and used less water with stock (vegetable not chicken as daughter is pescatarian and wont eat chicken). Will definitely make it again!

    Reply

  35. Cindy Tellekamp says

    5 stars
    Wow! This is delicious and couldn’t be easier. My husband walked into the house and was immediately impressed by the aroma that greeted him. Sharing with my grown kids and will certainly make again.

    Reply

  37. Diane says

    5 stars
    This was really quite good! Liked by all. I doubled the recipe. I didn’t have enough grape or cherry tomatoes so I cut up some vine ripe tomatoes and it did the trick. Maybe next time I would add some fresh basil. But a great recipe as is. Thanks for sharing.

    Reply

  38. Tony says

    I just made this dish, absolutely delicious. Very easy to make and was enjoyed by 5 of us. This is definitely a keeper.
    Tony

    Reply

  40. Kristina Peirce says

    5 stars
    Delicious and easy early summer meal! I needed to use up 12 oz. of grape tomatoes, 4 oz, of canned petite diced tomatoes, and a 5 oz. container of baby spinach...this worked perfectly! As additions, I threw in 1/4 cup white wine after the garlic (1+ min), upped to 1/4 tsp. Italian seasoning with 1/8 crushed red pepper, and sprinkled grated parmesan cheese on at the end. Thank you, Natasha!!

    Reply

    • Gloria says

      This is my second time making this recipe. 🤤 Question, what kind of white wine do you use. Cooking wine or any white wine?
      Thank you!

      Reply

      • Natasha says

        So glad you like it!! I just use whatever dry white wine we have on hand. Not cooking wine. Usually Pinot Grigio or sauv blanc.

        Reply

  41. Monica Van Rickley says

    4 stars
    Tastes great! We changed our shrimp for chicken tenderloins diced. Added mushrooms, and onions and I couldn’t resist adding some lemon slices and lemon juice of 1/2 a lemon. Topped with parsley and purple basil for more color and a bit of Parmesan. Thank you, for the inspiration and detailed instructions. Love your dishes!

    Reply

    • Natasha says

      Yes, but thaw them first. I just put them in a colander in the sink and run cool water over them until they've thawed. Let me know if you like the recipe! 🙂

      Reply

    • Natasha says

      Hi Trish! Thank you! A serving in this recipe is literally all the ingredients divided by 4... so a quarter of the recipe.

      Reply

      • Emilia says

        Does this recipe use raw shrimp or pre cooked? I have raw. I assume this would add cooking time ?

        Reply

        • Natasha says

          Hi Emilia! I use raw shrimp. They take very little time to cook. In any of my recipes, it's safe to assume they call for the raw/uncooked version of an ingredient unless I otherwise specify. Let me know if you like the recipe. 🙂

          Reply

          • Emilia says

            5 stars
            The dish was wonderful the whole family loved it 😋 I added a little extra spinach to the dish since when it cooks down it disintegrated lol. Thank you!

  45. Alex says

    5 stars
    I made this tonight for dinner for my fiancé, he loved it!! He jokingly complains when I make pasta dishes but he commented that this dish felt light and healthy. His first bite made his eyes get big, he shook his head to silently tell me how good it was. This meal was easy and delicious!

    Reply

    • Susan says

      Made this last night...was absolutely delicious! I added sliced baby Bella mushrooms some red chili flake and served it over brown rice...Hubby loved it and is taking the recipe into his office today to share with his other foodie friends. Thanks for the recipe...I can’t wait to make this again!

      Reply

  48. Amy Burk says

    I made this last night and added kalamata pitted olives and a good squeeze of lemon. My family loved it. With the addition of a favorite ingredient or the omission of something for a picky eater, all of these recipes are quickly becoming my go to for meals with flavor, nutrition, and ease in making.
    @amyburkpottery

    Reply

    • Natasha says

      So glad it was enjoyed, Amy!! Thanks so much for leaving me a comment. Kalamata olives are my fav. 🙂 I'm glad you're a fan of my recipes! XO

      Reply

      • Andrew-Stuart says

        5 stars
        Loved this recipe. I used cherry tomatoes and added sliced mushrooms. And I used dry white wine instead of chicken stock. It turned out absolutely delicious. This will definitely be my go-to prawn recipe when i have people over for lunch. Thank you so much

        Reply

          • Natasha says

            Hi Sherri! Unfortunately, this isn't a good one to freeze. I don't think you'll have much sauce left, the spinach will be reallllly wilted, and the shrimp will likely get rubbery/a weird texture. You could probably halve it, though.