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This easy pasta with shrimp, tomatoes, and spinach is the kind of dinner that makes you feel like you cooked something special — but it comes together in under 30 minutes! Juicy shrimp, sweet cherry tomatoes, and tender spinach tossed with spaghetti in a light garlicky sauce… simple, fresh, and weeknight-perfect.
If you love quick pasta dinners, try our Marry Me Chicken Pasta or Farfalle with Chicken and Roasted Garlic next!
Why you’ll love it
We know how it goes — it’s 6 p.m., you’re hungry, and you just want something easy that still tastes amazing. This shrimp pasta checks every box:
- Quick and easy: Everything cooks in one pan while the pasta boils.
- Fresh flavors: Garlic, tomatoes, spinach, and shrimp — that’s it.
- Light but satisfying: Perfect balance of protein, veggies, and carbs.
- Family-friendly: Kids love the mild, buttery shrimp and sweet cherry tomatoes.
It’s one of those no-fuss dinners you’ll make on repeat, especially on busy weeknights.
Helpful Tips
- Don’t overcook the shrimp! They turn pink fast — 2 to 3 minutes is plenty.
- Save some pasta water. It helps the sauce cling perfectly to the spaghetti.
- Use good olive oil. Since this sauce is simple, quality really makes a difference.
- Add more veggies. Zucchini or mushrooms would fit right in here.
You’ll Need
How to make it
This is just a quick overview. Full instructions are in the recipe card below!
- Cook the shrimp in olive oil until pink, then set aside.
- Sauté the garlic and cook the tomatoes until they burst and turn saucy.
- Boil the pasta until al dente.
- Combine everything — toss in the shrimp, spinach, and Parmesan. Add a splash of pasta water until the sauce coats the noodles.
Substitutions and variations
- Swap shrimp for chicken or scallops if you like.
- Add a splash of white wine or a squeeze of lemon juice for brightness.
- Want it creamy? Stir in a few tablespoons of half-and-half or cream cheese at the end.
- For extra flavor, sprinkle in Italian seasoning or fresh herbs.
What to serve with it
This pasta already feels complete, but if you want to round out the meal:
- Serve with garlic bread or buttery breadsticks to mop up the sauce.
- For a light side, try Roasted Asparagus or Air Fryer Zucchini Chips.
Leftovers and storage
This pasta tastes best fresh, but leftovers will keep in the fridge for up to 2 days.
Reheat gently in a skillet with a splash of water or olive oil.
We don’t recommend freezing — the shrimp and spinach don’t hold up well once thawed.
❓FAQs
Yes! Just make sure to thaw the shrimp completely before cooking. Pat them dry with paper towels to remove excess moisture — this helps them sear nicely and prevents a watery sauce.
Spaghetti is classic, but you can use linguine, fettuccine, or angel hair — any long pasta works beautifully with shrimp and tomatoes. Short shapes like penne or rigatoni also soak up the sauce well if that’s what you have on hand.
Absolutely! For a creamy version, stir in 1/4 cup heavy cream, half-and-half, or Boursin cheese at the end of cooking. It adds richness without overpowering the fresh tomato flavor.
You can cook the tomato sauce in advance and store it in the fridge for up to 2 days. When ready to serve, reheat the sauce, then add freshly cooked shrimp, spinach, and pasta for the best flavor and texture.
If you try this Easy Pasta with Shrimp, Tomatoes and Spinach, don’t forget to rate the recipe and let us know how it turned out in the comments below!
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Easy Pasta with Shrimp, Tomatoes and Spinach
Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons kosher salt, divided
- 8 garlic cloves, thinly sliced
- 2 pounds red and yellow cherry tomatoes
- 1/4 teaspoon crushed red pepper
- 3/4 pound uncooked spaghetti
- 4 cups fresh baby spinach, about 4 ounces / 115 grams
- ½ cup Parmesan cheese, grated, plus more for serving
- Fresh basil, for garnish
Instructions
- Cook the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Pat shrimp dry, season with a little salt, and cook for 2–3 minutes until pink. Remove from the skillet and set aside.
- Make the sauce: Add the remaining 4 tablespoons olive oil to the same skillet.
- Sauté the garlic for 1 minute, then add the cherry tomatoes, crushed red pepper, and salt. Cover and cook for 10–12 minutes, stirring a few times, until the tomatoes are soft and saucy.
- Cook the pasta: While the sauce cooks, boil the spaghetti in salted water until al dente. Drain and reserve 1 cup of pasta water.
- Put it all together: Add the spinach to the tomato sauce. Cook for 1–2 minutes until the spinach wilts.
- Add the pasta, Parmesan, shrimp and about 1/2 cup pasta water. Toss well until everything is coated in sauce.
- Sprinkle with more Parmesan and fresh basil. Serve warm and enjoy!
Notes
- Use fresh shrimp if possible. They cook quickly and have the best texture. If using frozen shrimp, thaw completely and pat dry before cooking.
- Don’t overcook the shrimp. They turn pink in just 2–3 minutes — any longer, and they’ll become tough.
- Save your pasta water. A little starchy water helps the sauce cling beautifully to the spaghetti.
- Add more veggies. Zucchini, asparagus, or mushrooms go perfectly with this pasta.
- Make it creamy. Stir in a splash of cream or a spoonful of Boursin cheese for a rich, creamy version.
- Storing leftovers: Keep in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil.
- Freezing: Not recommended — shrimp and spinach don’t freeze well and can become watery when thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This pasta turned out restaurant-quality! The shrimp were juicy, and the tomatoes added so much flavor. I couldn’t believe how simple it was to make.
Thanks so much, Claudia! I’m glad you loved it. That combo of shrimp, tomatoes, and spinach never disappoints.
This pasta was so fresh and flavorful! The tomatoes burst perfectly, and the shrimp turned out tender. I’ll be making this for my next family dinner night.
So happy you loved it, Emily! It’s one of my favorite quick meals too — light, colorful, and full of flavor. Thanks for sharing!
This shrimp and pasta recipe is fantastic! I took your advice and added some Boursin cheese and white wine and fresh parsley. It was really delicious and my girlfriend’s birthday lunch was a hit!! Love so many of your recipes. Thank you!!
Lorri, this makes me so happy to read!! 🥰 Boursin and white wine? You absolutely leveled it up — that sounds incredible. I love that you made it for your girlfriend’s birthday lunch too… what a perfect dish for a special occasion! Thank you so much for trusting my recipes and for coming back to share. It truly means the world. 💛