This Shrimp Tomato Spinach Pasta is a perfect blend of succulent shrimp, tender pasta, and a medley of fresh vegetables, all wrapped in a flavorful garlic olive oil sauce. It’s a light yet satisfying dish with a delightful Mediterranean twist. Every bite is full of vibrant, fresh ingredients that make this pasta both delicious and nourishing.
Ingredients
8 oz linguine or spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
1 lb raw shrimp, peeled and deveined
Salt and black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
2 cups cherry tomatoes, halved
3 cups fresh spinach
Juice of 1/2 lemon
1/4 cup grated Parmesan cheese (optional)
Fresh basil, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds, until fragrant.
Add shrimp, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes per side until pink and opaque.
Add cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Stir in the spinach and cook until wilted, about 2 minutes.
Add cooked pasta to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
Squeeze fresh lemon juice over the pasta and sprinkle with Parmesan if using.
Garnish with chopped basil and serve hot.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Vegetarian Version: You can skip the shrimp and add more vegetables, such as zucchini or mushrooms, for a vegetarian twist.
Spicy Shrimp: If I want to add more heat, I might increase the red pepper flakes or add a dash of hot sauce.
Gluten-Free: Substitute the linguine or spaghetti with gluten-free pasta for a gluten-free option.
Cheese Lovers: For a more indulgent version, I could add more Parmesan cheese or even some mozzarella for a creamy texture.
Storage/Reheating
Storage: If I have leftovers, I’ll store them in an airtight container in the fridge for up to 2 days.
Reheating: To reheat, I warm it up in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and prevent it from drying out.
FAQs
How can I make this recipe spicier?
I can make this recipe spicier by adding more red pepper flakes, using a spicier variety of chili flakes, or incorporating a dash of hot sauce.
Can I use frozen shrimp instead of fresh?
Yes, I can use frozen shrimp. Just make sure to thaw and drain them thoroughly before cooking to avoid excess moisture.
Is there a vegetarian version of this pasta?
I can easily make a vegetarian version by replacing the shrimp with other vegetables, such as zucchini, mushrooms, or even tofu for some added protein.
Can I use a different type of pasta?
Absolutely! While I love linguine, any long pasta like spaghetti or fettuccine would work just as well in this recipe.
Can I add more vegetables to this dish?
Yes, I can add more veggies like bell peppers, artichokes, or olives to enhance the Mediterranean flavor profile of the dish.
Conclusion
This Shrimp Tomato Spinach Pasta is an incredibly satisfying dish that combines fresh, vibrant ingredients with simple yet delicious flavors. It’s quick, healthy, and perfect for any night of the week when I want a light but flavorful meal. Whether I’m making it for myself or for a crowd, it’s sure to be a hit every time.
📖 Recipe:
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Shrimp Tomato Spinach Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
This Shrimp Tomato Spinach Pasta is a perfect blend of succulent shrimp, tender pasta, and a medley of fresh vegetables, all wrapped in a flavorful garlic olive oil sauce. A light yet satisfying dish with a Mediterranean twist.
Ingredients
8 oz linguine or spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
1 lb raw shrimp, peeled and deveined
Salt and black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
2 cups cherry tomatoes, halved
3 cups fresh spinach
Juice of 1/2 lemon
1/4 cup grated Parmesan cheese (optional)
Fresh basil, chopped (for garnish)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds, until fragrant.
- Add shrimp, season with salt, pepper, and red pepper flakes. Cook 2-3 minutes per side until pink and opaque.
- Add cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Add cooked pasta to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
- Squeeze fresh lemon juice over the pasta and sprinkle with Parmesan if using.
- Garnish with chopped basil and serve hot.
Notes
For a vegetarian version, skip the shrimp and add more vegetables like zucchini or mushrooms.
For a spicier dish, increase red pepper flakes or add hot sauce.
For a gluten-free option, substitute linguine or spaghetti with gluten-free pasta.
For a richer version, add more Parmesan or some mozzarella for a creamy texture.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
