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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
4.88 from 55 votes

Tomato Spinach Shrimp Pasta

By Natasha Bull
This tomato spinach shrimp pasta recipe is healthy, super easy to make, and incredibly flavorful! Ready in under 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
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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: 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.

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Hi! I’m Natasha.

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148 Comments

  2. 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.

    Reply

  3. 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.

    Reply

      1. 5 stars
        Delish! Easy, fast and tastes like you spent hours preparing it! I topped mine with Parmesan cheese💕

        Reply