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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.
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.
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!).
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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It was okay. Not enough juices.
Great shrimp recipes thanks
You are welcome!
Such a delicious recipe! I’m making for a smaller dinner party and want to have some of the steps prepped ahead of time. I guess I can cook the tomatoes and let that sit for a couple hours right? Shrimp and spinach need to be at the end, right? Thanks!
That’s what I would do! 🙂
Easy and oh, so delicious! Thank you!
You’re very welcome, Jan! 😀
Thanks so very much! I am making this for my father in law tonight and will try it on my friend if that works out. I’d planned on undercooking the shrimp and lettuce. Cross your fingers, I’m not the cook that you are 🙂
Haha it’ll be ok! 🙂
I’d like to make this for a friend who’s having surgery so she can reheat it. Is it ok to reheat?
Hi Chris! That’s nice of you! Yes it’s fine to reheat, but I’d say it’s not the most ideal recipe for leftovers. Like, the spinach will wilt more, and the shrimp may end up rubbery. With that said, I would just tell her to reheat it slowly over a low heat. And with seafood I always like to err on the side of eating it within 2 days (usually the next day if possible).
Made this last night for my family and they all raved about it! I did tweak it by adding a little more Italian seasoning, fresh mushrooms and fresh basil. My husband said this might be his favorite shrimp meal (and we eat a lot of shrimp here in coastal SC)!
That’s quite the compliment!! 😀 Thank you, Cathy!
It was wonderful! My husband had tears in his eyes because it reminded him of a dish that he had years ago in Maryland.
Oh wow I’m thrilled to hear that, Patty! 😀 Thank you for letting me know!
This turned out really well with a few minor alterations. One of the commenters mentioned it was bland, so I added some chopped vidalia onion to the butter/olive oil mix before including the minced garlic, which I reduced to three smallish cloves, as well as a few squeezes of anchovy paste as an additional flavor enhancer. I also used a 14.5 oz. can of Muir Glen organic diced tomatoes, since I didn’t have quite enough grape tomatoes on hand, but reduced the liquid down a bit before adding the shrimp and spinach. After adding the pasta to the skillet, I finished it all off with a healthy dose of freshly grated Reggiano parm. Thank you, Natasha, for an easily adaptable recipe for a healthy weeknight meal.
Glad you were able to tweak it, Sandi! 🙂 You’re very welcome!
This has to be one of the best recipes I have tried! It is absolutely delicious! Tonight I had a chicken breast that needed to be cooked so I made this dish with chicken instead of shrimp and I cooked the chicken separately. It was good but not as good as with the shrimp.
Aww thank you!