This post may contain affiliate links. Please read our disclosure policy.

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 Salmon Pasta 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
4.89 from 76 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!

The Salt & Lavender cookbook is here! Order Now

4.89 from 76 votes (6 ratings without comment)

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

203 Comments

  1. Audrey says:

    5 stars
    Easy and great tasting. I will make this again and again and again🙂

    1. Natasha says:

      Wonderful!! Thanks, Audrey!

  2. Larvitra says:

    4 stars
    It was delicious.

    1. Natasha says:

      Thank you!!

  3. Jenny says:

    5 stars
    This was so good! Such an easy dinner – it came together so quickly- but was really elegant. I added a little grated Parmesan when I plated it, and it was absolute perfection. I will definitely be making this again – thank you so much Natasha! ❤️

    1. Natasha says:

      Yay!! You are very welcome, Jenny!! 😀

  4. Josephine Chapman says:

    5 stars
    I used Pappardelle pasta & fresh grated tomatoes with basil & a handful of sliced black olives combined with the prawns, baby leaf spinach & Mediterranean seasoning topped with flaked Parmesan cheese. Superb. So easy to make

    1. Natasha says:

      Wonderful! Thank you!

  5. Darleen says:

    5 stars
    This recipe is excellent!! I used 1/2 C chicken broth and added crumbled bacon at the same time as the shrimp/spinach. Who doesn’t love bacon!?! Thanks for the awesome recipe! I will be making this a lot!!!

    1. Natasha says:

      You’re very welcome! 😀 Love the bacon idea!

  6. Kim Brown says:

    5 stars
    This was amazing I used the wine instead of chicken stock and added onion and mushrooms. My family loved it. Five stars!!! Will definitely many again. Thanks

    1. Natasha says:

      You’re very welcome!!

  7. Diane Ronnenkamp says:

    5 stars
    This was very good. We have lots of spinach and was a great way to use it. Flavor was just right and it was a quick, delicious meal. Thanks.

    1. Natasha says:

      You’re very welcome, Diane! Thanks for your review!

  8. Marion says:

    5 stars
    Just made for dinner. Very easy and delicious.

    1. Natasha says:

      Thank you!

  9. Lisa Allen says:

    5 stars
    My family ate it all! This is a different recipe than any I’ve ever tried but I wanted a light lunch and this blog never lets me down! I used spaghetti but might try a different pasta next time.

    1. Natasha says:

      Aww thank you! I’m thrilled to hear that, Lisa!

      1. Katherine says:

        Yummy and so easy. I added pignolas. I topped with parmesan when serving.

  10. Elizabeth Anderson says:

    5 stars
    This was amazing! I added a little red pepper flakes for a bit of heat and it turned out great! I bet this would be good with chicken as well, since my husband doesn’t like seafood! 🙂