This tomato spinach shrimp pasta recipe is healthy, super easy to make, and packed with flavor! Ready in under 30 minutes.
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!
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.
What to serve with this recipe?
Try garlic bread or a salad!
Other shrimp recipes you'll love:
- Creamy Lemon Shrimp Pasta
- Quick and Easy Garlic Butter Shrimp
- Shrimp and Bacon Pasta
- Easy Creamy Shrimp and Broccoli Pasta
- Easy Creamy Tuscan Shrimp Recipe
I hope you'll love this tomato spinach shrimp pasta recipe!
Questions? Made this recipe? Leave me a comment below. 🙂
Tomato Spinach Shrimp Pasta
- 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
- 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.
- 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.