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Bowl of pasta with shrimp, cherry tomatoes, and fresh spinach topped with grated Parmesan and basil — easy shrimp pasta recipe with tomatoes and spinach.
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5 from 3 votes

Easy Pasta with Shrimp, Tomatoes and Spinach

Quick pasta with shrimp, tomatoes and spinach tossed in olive oil, garlic, and Parmesan. A light, flavorful dinner ready in minutes!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Pasta recipes
Cuisine: American
Keyword: pasta with shrimp tomatoes and spinach, shrimp and tomato pasta
Servings: 6
Author: Tatiana

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

Calories: 529kcal | Carbohydrates: 46g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1376mg | Potassium: 721mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2841IU | Vitamin C: 41mg | Calcium: 200mg | Iron: 3mg