This Tomato Spinach Shrimp Pasta is an easy and elegant dinner that’s ready in just 30 minutes! Juicy grape tomatoes, tender shrimp, and fresh spinach come together in a light garlic-butter sauce—no cream needed—for a colorful, flavorful pasta that tastes like it came from your favorite restaurant.

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Why You’ll Love This Shrimp Pasta

Don’t be fooled by how simple this dish is—it’s packed with fresh flavor and looks absolutely stunning on the plate. It’s a great way to showcase in-season tomatoes in the summer, and it’s light enough for warm evenings but satisfying any time of year.

This pasta is made without heavy cream, yet it’s rich with garlic, buttery goodness, and herby notes from Italian seasoning. The pink shrimp, vibrant spinach, and burst grape tomatoes make it as pretty as it is delicious.

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Ingredients You’ll Need

Here’s what goes into this simple yet flavorful dish:

• Spaghetti – Any long pasta works, but spaghetti is classic.
• Shrimp – Use raw, peeled, and deveined shrimp (I prefer frozen for freshness).
• Olive oil + butter – For sautéing and creating a silky base for the sauce.
• Garlic – A generous amount adds bold flavor.
• Grape tomatoes – Sweet and juicy! Slice them in half.
• Chicken broth – Adds depth to the light sauce.
• Italian seasoning – An all-in-one blend of dried herbs.
• Baby spinach – For a fresh, earthy contrast.
• Salt & pepper – Season to taste.

Pro Tip: Frozen shrimp are often fresher than the “fresh” ones at the seafood counter, which are usually just thawed from frozen. Keep a bag on hand for quick meals like this!

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How to Make Tomato Spinach Shrimp Pasta

1. Cook the pasta: Boil spaghetti in salted water until al dente. Reserve a little pasta water before draining.
2. Sauté the aromatics: In a large skillet, heat olive oil and butter. Add minced garlic and cook for about 30 seconds until fragrant.
3. Simmer the tomatoes: Add halved grape tomatoes, chicken broth, and Italian seasoning. Cook until the tomatoes burst and soften, about 5 minutes.
4. Add shrimp and spinach: Stir in the shrimp and spinach. Cook until the shrimp are pink and opaque and the spinach is wilted, about 4–5 minutes.
5. Toss and serve: Add the drained pasta to the skillet and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.

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Optional Add-Ins and Substitutions

• Swap chicken broth for dry white wine for extra depth.
• Sprinkle in red pepper flakes for a little heat.
• Add fresh basil at the end for a burst of fresh flavor.
• Use angel hair or linguine instead of spaghetti if you prefer.

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What to Serve with Shrimp Pasta

• Grated parmesan on top is always a win.
• Pair it with cheesy garlic bread or a crusty baguette with olive oil & balsamic for dipping.
• A light salad like spring mix with creamy balsamic or a cucumber tomato avocado salad makes a great side.

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Storage Tips

• Store leftovers in an airtight container in the fridge for up to 2–3 days.
• Reheat gently on the stove or in the microwave—just until the shrimp are warmed through to avoid overcooking.
• This dish is not freezer-friendly due to the delicate texture of shrimp and spinach.

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Tomato Spinach Shrimp Pasta

Ingredients

• 8 ounces uncooked spaghetti
• 1 pound raw shrimp (31-40 count), peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 10 ounces grape tomatoes, halved
• 1/4 cup chicken broth
• 1/4 teaspoon Italian seasoning
• 2 cups packed fresh baby spinach
• Salt and pepper, to taste

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Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve about 1/4 cup of the pasta water, then drain the rest.
2. Sauté the garlic:
   While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add garlic and sauté for about 30 seconds until fragrant.
3. Add tomatoes and broth:
   Stir in the halved grape tomatoes, chicken broth, and Italian seasoning. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
4. Cook the shrimp and spinach:
   Add the shrimp and spinach to the skillet. Reduce heat to medium and cook for 4–5 minutes, stirring occasionally, until the shrimp turn pink and opaque and the spinach wilts.
5. Combine with pasta:
   Add the drained pasta to the skillet. Toss everything together until well coated, adding a splash of reserved pasta water if needed to loosen the sauce.
6. Season and serve:
   Taste and adjust with salt and pepper. Serve hot, optionally garnished with freshly grated parmesan cheese.