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This tomato spinach shrimp pasta recipe is super easy to make and packed with flavor! It’s ready in 30 minutes for a light, elegant meal that tastes restaurant quality.

You may also like my Tomato Spinach White Wine Chicken or Fresh Spinach and Tomato Pasta next.

a bowl of tomato spinach shrimp pasta

Why you’ll love it

For how simple it is to throw together with everyday ingredients, this healthy shrimp pasta seems fancy! It’s a quick meal that’s especially good in the summer with juicy in-season grape tomatoes. The light, buttery garlic sauce with Italian herbs is irresistible.

This shrimp and spinach pasta with tomatoes has no cream, but it’s definitely not lacking in the flavor department! There’s tons of rich, savory flavor. It’s also just such a pretty dish with the plump, pink shrimp and bright green and red of the spinach and tomatoes.

What you’ll need

  • Spaghetti – a longer variety of pasta is great for this dish
  • Shrimp – I use raw frozen shrimp that are peeled and deveined. To thaw them, simply run them under cool water.
  • Olive oil and butter – for sautéing and the base of the sauce
  • Garlic – there’s plenty for tons of garlic taste
  • Tomatoes – we’re using grape tomatoes. I find that Nature’s Sweet Cherubs are generally pretty good year-round!
  • Chicken broth – another layer of flavor
  • Italian seasoning – this is my go-to blend of all-purpose dried herbs in a single jar
  • Spinach – for a pop of freshness. The earthy contrast with the sweetness of the shrimp is so tasty!
ingredients for tomato spinach shrimp pasta in prep bowls

Pro tip

Shrimp that you see at the seafood counter at the grocery store are likely previously frozen and thawed anyway, so you’re better off buying frozen ones for peak freshness.

How to make spinach tomato shrimp pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

frying garlic in a skillet and adding in broth, tomatoes, and seasoning

Boil the pasta until al dente. Heat up the olive oil and butter in a skillet. Once melted, add the garlic, and cook until fragrant. Add in the tomatoes, broth, and Italian seasoning. Stir every so often.

adding shrimp and spinach to a skillet and tossing with spaghetti

Cook until the tomatoes burst and lose their shape. Add the shrimp and spinach. Cook until the shrimp are pink and the spinach has wilted. Season with salt & pepper, and toss with the drained pasta.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • For a special touch, try replacing the chicken broth with a dry white wine like pinot grigio or sauvignon blanc.
  • If you want to add a little heat to this recipe, sprinkle some red pepper flakes in.
  • Some readers enjoy adding fresh basil to this pasta at the end.

What to serve with tomato shrimp pasta

Leftovers and storage

  • Store leftovers in the fridge for 2-3 days in an airtight container.
  • Reheat slowly over a low heat, taking care to just heat the shrimp through so that they don’t get overcooked and rubbery.
  • I don’t recommend freezing this one because the texture will change.
a skillet with sauce for spinach tomato shrimp pasta

If you made this tomato spinach shrimp pasta recipe, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.

a bowl of tomato spinach shrimp pasta
4.87 from 58 votes

Tomato Spinach Shrimp Pasta

This tomato spinach shrimp pasta recipe is super easy to make and packed with flavor! It's ready in 30 minutes for a light, elegant meal that tastes restaurant quality.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 8 ounces uncooked spaghetti
  • 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, 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
  • 1/4 teaspoon Italian seasoning
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste

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.

Nutrition

Calories: 427kcal, Carbohydrates: 47g, Protein: 32g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 301mg, Sodium: 1004mg, Potassium: 493mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2172IU, Vitamin C: 21mg, Calcium: 208mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on January 30, 2020. It’s been updated with new photos and better instructions but is the same great recipe!


Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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4.87 from 58 votes (6 ratings without comment)

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156 Comments

  1. Donna France says:

    4 stars
    I enjoy makeup this meal it was delicious 😋

    1. Natasha says:

      Thank you, Donna!

  2. BTP says:

    I’m not connected to Nature Sweet tomatoes in any way, but I don’t know what I would do without them. They’re reliably good even through the winter. Nothing ruins a salad like a tasteless tomato.

    1. Natasha says:

      Totally agree!!

  3. Victoria Clark says:

    5 stars
    Thank you making dinner soooo deliciously me tonight! I used frozen Argentinian shrimp and also added some capers and pine nuts. So good! You rock!

    1. Natasha says:

      Thank you, Victoria! 😀 Glad you liked it!

  4. Deidre says:

    5 stars
    The recipe was easy fast and delicious
    We can’t wait to have it again

    1. Natasha says:

      Thank you so much, Deidre!

  5. Celia Casares says:

    5 stars
    This was easy and restaurant quality it was delicious

    1. Natasha says:

      Thank you so much, Celia!

  6. Julie Clark says:

    5 stars
    I made this tonight after searching for recipes with the ingredients I had on hand. I didn’t have tomatoes so I used a can of stewed and switch the chicken broth for 1/4 c. of wine and 1/4 teaspoon of chicken boullion. I also added a teaspoon of red pepper flakes. Delicious! Thank you.

    1. Natasha says:

      I’m so glad it worked out, Julie!! 😀 Thanks for your review!

  7. Amy Kelly says:

    I add mushrooms and artichoke hearts to this but I’m never quite sure when to add them to the pan. It is a great dish and I really like it – I make it often.

    1. Hillery says:

      That sounds freaking amazing!!! 😋🙌

      1. Christine says:

        5 stars
        Delish! Easy, fast and tastes like you spent hours preparing it! I topped mine with Parmesan cheese💕

        1. Natasha says:

          Wonderful!! 😀 Thank you!

  8. Lisha M. says:

    5 stars
    Looks yummy, can’t wait to try it.

    1. Natasha says:

      I hope you love it, Lisha!! Let me know! 🙂

  9. Tamie Hickey says:

    5 stars
    We live this simple recipe that’s easy to make but has great flavor.

    1. Natasha says:

      Thank you, Tamie!!

  10. Phyllis says:

    5 stars
    Delicious! Very easy to make

    1. Natasha says:

      Thank you so much, Phyllis!! 😀