There’s something undeniably comforting about a big bowl of pasta, especially when it’s twirled with tender shrimp, juicy tomatoes, and a handful of fresh spinach. This dish reminds me of summer nights spent with my family on the back porch, the scent of garlic and herbs wafting from the kitchen while cicadas hummed in the background. It was one of those quick meals my mom would whip up after a long day — simple, satisfying, and made with love.

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Tomato Spinach Shrimp Pasta brings together the brightness of cherry tomatoes, the slight bitterness of sautéed spinach, and the tender bite of shrimp in one beautiful, vibrant dish. It’s quick enough for a weeknight dinner, but elegant enough to serve when you’re having company over. It’s the kind of recipe that tastes like you put in way more effort than you actually did — and honestly, those are the best kinds of meals.

This dish is also a celebration of balance. The pasta gives you that cozy carb comfort, the veggies add freshness, and the shrimp brings in a light seafood flavor that’s not too overpowering. You can taste every ingredient, yet they blend together so seamlessly that it feels like a little magic happened in your skillet.

Let’s dive in and make a pasta dish that’s bound to become a favorite in your kitchen too.

Why You’ll Love This Recipe:

Quick and easy: Ready in under 30 minutes, with minimal prep.
Perfectly balanced: Fresh veggies, protein, and pasta in one pan.
One-skillet wonder: Fewer dishes, more flavor.
Crowd-pleaser: Family-friendly and elegant enough for guests.
Customizable: Swap in your favorite pasta or greens!

INGREDIENTS YOU’LL NEED:

8 oz pasta (penne, spaghetti, or fettuccine work great)
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 ½ cups cherry tomatoes, halved
2 cups fresh spinach
½ cup grated Parmesan cheese
¼ cup reserved pasta water
1 tablespoon fresh lemon juice

HOW TO MAKE TOMATO SPINACH SHRIMP PASTA:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Don’t forget to reserve about ¼ cup of pasta water before draining — that little bit of starchy liquid works wonders for bringing the sauce together later.

Step 2: Sauté the shrimp
While your pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shrimp, garlic, paprika, Italian seasoning, salt, and pepper. Cook for 1-2 minutes per side, or until the shrimp are pink and opaque. Remove them from the skillet and set them aside for now — we don’t want them to overcook.

Step 3: Sizzle the tomatoes
In the same skillet, add the halved cherry tomatoes. Cook them for about 3-4 minutes, stirring occasionally, until they soften and start to burst. They’ll release their sweet juices and create the beginnings of a light, flavorful sauce.

Step 4: Wilt the spinach
Toss in the spinach and let it wilt down — this should take just a minute or two. Stir gently so everything mixes nicely, and the spinach gets coated with the garlicky tomato goodness.

Step 5: Bring it all together
Add the drained pasta to the skillet along with the reserved pasta water, lemon juice, and Parmesan cheese. Give everything a good toss. Add the shrimp back in and stir just until everything is heated through and well combined.

Step 6: Serve and savor
Serve warm, maybe with a sprinkle of extra Parmesan on top or a squeeze of lemon if you’re feeling zesty.

HELPFUL TIPS:

Shrimp cook fast! Keep an eye on them — once they turn pink and curl into a C-shape, they’re done.
Don’t skip the pasta water. It helps emulsify the sauce and gives the dish a silky texture.
Use fresh spinach. Frozen can work in a pinch, but fresh gives the dish a better texture and brightness.
Add a touch of heat. Like a little spice? A pinch of red pepper flakes in the tomato step brings a nice kick.
Prep ahead. You can peel and devein the shrimp earlier in the day to save time.

DETAILS:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Sautéing
Cuisine: American, Mediterranean-inspired
Diet: Pescatarian

NOTES:

This is one of those meals that feels like it was made to be shared — whether you’re cooking it for family, friends, or even just yourself with leftovers for the next day. It’s versatile, adaptable, and easy to scale up if you’re feeding a crowd.

NUTRITIONAL INFORMATION:

(Estimated per serving)
Calories: 410
Protein: 32g
Fat: 14g
Carbohydrates: 38g
Fiber: 3g
Sugar: 4g
Sodium: 780mg

FREQUENTLY ASKED QUESTIONS:

Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed and patted dry before cooking so they don’t release too much water in the pan.

What pasta works best for this dish?
Penne, spaghetti, fettuccine, or linguine all work great. Use whatever you love or have on hand.

Can I make it dairy-free?
Sure! Just skip the Parmesan or use a dairy-free alternative.

What can I use instead of spinach?
Kale, arugula, or even Swiss chard are great options.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen things up. It also reheats surprisingly well in the microwave if you’re in a hurry — just cover it with a damp paper towel to keep it from drying out.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

Creamy Sun-Dried Tomato Pasta with Bell Peppers and Asparagus

CONCLUSION

Tomato Spinach Shrimp Pasta is one of those dishes that strikes the perfect balance between comfort and freshness, ease and elegance. Whether you’re whipping it up on a busy weeknight or treating yourself to a solo dinner with a glass of something sparkling, it never disappoints. It’s colorful, packed with flavor, and just fancy enough to feel special — without making you break a sweat in the kitchen.