Tomato Spinach Shrimp Pasta Recipe

I love using this recipe with 8 ounces of linguine, 1 pound of shrimp, garlic, cherry tomatoes and spinach. I adapt this Mediterranean Shrimp Pasta to create vibrant flavors in under 30 minutes. I enjoy its simplicity as lemon juice and Parmesan add a truly pleasing finish.

I recently discovered a recipe that totally blew my mind – Tomato Spinach Shrimp Pasta. When I first tasted this dish I almost couldn’t believe how easy it was to whip up.

I mean, who knew you could create such a flavorful meal under 30 minutes! I use 8 ounces of my favorite pasta along with 1 pound of shrimp that I peel and devein, and cook them in 2 tablespoons of olive oil.

I add 4 garlic cloves that are minced, and then toss in a pint of halved cherry tomatoes and 4 cups of fresh baby spinach. The red pepper flakes give it a subtle kick that reminds me of some Mediterranean Shrimp Pasta dishes, and a squeeze of lemon juice really brightens it up.

This recipe is like a healthy shrimp pasta salad meets low calorie seafood recipe – a real treat for shrimp tomato recipes fans like me. Enjoy!

Why I Like this Recipe

I love this recipe because it’s super fast and easy to make, which means I can whip up a tasty meal even on my craziest days. I also really dig how the shrimp and garlic mix with the tangy lemon juice and fresh cherry tomatoes — it makes every bite so flavorful. Another thing I like is how healthy it is; the spinach and tomatoes give it a nice boost of vitamins without sacrificing taste. Finally, I appreciate that this dish feels fancy but doesn’t need a ton of ingredients, making it perfect for both a quick dinner after school and a special meal when I have friends over.

Ingredients

• Pasta is a great carbohydrate source that gives energy and a comforting base for the dish.
• Shrimp offers lean protein, adding an ocean-fresh flavor that really elevates your meal.
• Cherry tomatoes bring tangy sweetness while supplying vitamins and antioxidants like a natural burst of flavor.
• Spinach is loaded with fiber, vitamins and minerals, making it a healthy leafy boost.
• Olive oil provides healthy fats that create a rich, smooth texture and boost taste.
• Garlic adds a punch of aroma and subtle spice, it really makes a difference.
• Red pepper flakes ignite a warm spicy kick that deepens the overall flavor.
• Lemon juice lends bright acidity and balances out the rich, savory flavors.

Ingredient Quantities

• 8 ounces of your favorite pasta (like spaghetti or linguine)
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 4 cups fresh baby spinach
• 1/2 teaspoon red pepper flakes (or more if you like it spicy)
• Salt and black pepper to taste
• Juice of 1 lemon
• Optional: 1/4 cup grated Parmesan cheese
• Optional: 2 tablespoons chopped fresh basil

How to Make this

1. Start boiling a large pot of water and add a bit of salt, then cook the pasta according to the package directions until al dente.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

3. Add the minced garlic and red pepper flakes to the skillet and sauté for about 1 minute until fragrant, being careful not to burn the garlic.

4. Put the shrimp into the skillet and cook for 2-3 minutes per side, until they turn pink and are just cooked through. Season with salt and pepper.

5. Next, add the halved cherry tomatoes to the skillet and let them simmer for about 2 minutes so they start to soften.

6. Toss in the baby spinach and stir until it wilts down, which should take just a minute or so.

7. Squeeze in the lemon juice over the mixture and give everything a quick stir.

8. Drain the pasta and add it to the skillet, mixing it well with the shrimp and tomato-spinach sauce.

9. If you want, sprinkle the grated Parmesan cheese over the top and stir in the chopped fresh basil for extra flavor.

10. Taste and adjust the seasoning if needed, then serve hot and enjoy your meal!

Equipment Needed

1. Large pot – for boiling water and cooking the pasta.
2. Strainer or colander – to drain the pasta once it’s cooked.
3. Large skillet – used to saute the garlic, shrimp, tomatoes and spinach.
4. Cutting board and chef’s knife – to mince the garlic and, if needed, prep any other ingredients.
5. Measuring spoons – for accurate amounts of olive oil, red pepper flakes, and lemon juice.
6. Tongs or spatula – help mix the pasta with the shrimp and vegetables.
7. Serving bowl or plates – to serve up the dish once done.

FAQ

Tomato Spinach Shrimp Pasta Recipe Substitutions and Variations

• For the pasta, you could try using penne or fusilli instead of spaghetti or linguine. Some people even like gluten-free pasta.
• If you can’t get shrimp, you might replace it with scallops or even tofu if you’re leaning towards a vegetarian option.
• Instead of cherry tomatoes, feel free to use grape tomatoes or chopped regular tomatoes to save a trip to the store.
• If you don’t have fresh spinach, baby arugula or kale can work pretty well as a swap.
• If red pepper flakes aren’t your thing, a pinch of cayenne pepper could give you a similar spicy kick.

Pro Tips

1. Make sure you dont overcook the shrimp. They cook fast and if they go in the pan too long, they get all chewy, so attack that heat quickly and take them off the pan when they’re perfect.

2. When you add the garlic, watch it real close so it doesnt burn. Burned garlic can turn your whole sauce bitter, so keep an eye on it and stir often.

3. Before you drain the pasta, save a little bit of its water. You can toss it into the skillet if the sauce seems too dry. The starchy water helps bring the flavors together.

4. Taste as you go and adjust salt, pepper and lemon juice at the end. Sometimes a bit more seasoning makes all the difference and brings out the best in every ingredient.