This shrimp and spinach pasta is a one-pot wonder featuring tender shrimp, vibrant spinach, and chewy pasta, all tossed in a luscious garlic, tomato, and Parmesan sauce.
It’s one of those meals that hits the sweet spot between comforting and elegant, so it’s perfect for impressing guests.
But since it comes together in under 45 minutes, it’s just what you need for a midweek pick-me-up.
Why You’ll Love This Shrimp and Spinach Pasta
Quick and Easy: The prep work is just 20 minutes (less if you get pre-cleaned shrimp!). And while it takes about 25 minutes to cook, most of that is hands-off.
Elegant Presentation: The combination of vibrant green spinach, succulent shrimp, and creamy tomato sauce creates a visually appealing dish everyone will love.
Balanced Taste: Shrimp and spinach pasta offers a harmonious blend of garlic, tomato, and red pepper flakes, providing a well-rounded and satisfying taste that will leave you wanting more.
Ingredients
- Large Shrimp: Succulent and juicy, shrimp is the star of the dish, so get the good stuff!
- Paprika, Chili Flakes, Salt, and Pepper: To season the shrimp.
- Butter and Olive Oil: Add richness and a silky texture to the shrimp.
- Shallot and Garlic: Provide a mild, sweet onion flavor and pungent aromatic kick.
- Tomato Paste: Intensifies the tomato flavor in the sauce.
- Chicken Broth: Adds depth and richness to the sauce.
- Diced Tomatoes: Provides texture and a burst of freshness.
- Italian Seasoning: A blend of herbs that brings an Italian flair to the dish.
- Pasta: Choose your favorite type.
- Heavy Cream: Optional, but it adds a luscious creaminess to the sauce.
- Parmesan Cheese: Nutty and salty, it melts into the sauce and finishes the dish.
- Baby Spinach: Fresh and vibrant, it wilts beautifully into the hot pasta.
- Fresh Parsley: A bright and fresh garnish that adds color and flavor.
How to Make Shrimp and Spinach Pasta
If you’re on the hunt for a dinner that feels fancy but is super easy to whip up, this shrimp and spinach pasta is calling your name.
Serve it with a crisp white wine and some crusty bread, and you have a restaurant-worthy dinner at home.
Check out just how effortless it is:
1. SEASON: Clean, pat dry, and season the shrimp.
2. COOK: Melt the butter and olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque. Remove and set aside.
3. SAUTÉ: Reduce the heat to medium and cook the shallot, garlic, and tomato paste in olive oil for 1-2 minutes.
4. SIMMER: Add the chicken broth, diced tomatoes, Italian seasoning, and pasta. Stir, bring to a boil, cover, reduce the heat, and simmer for 10-15 minutes until pasta is cooked.
5. MIX: If using, add the cream and 1/4 cup Parmesan. Stir and adjust seasonings to taste.
6. COMBINE: Return the shrimp to the pan and simmer for 2-3 minutes. Remove from the heat, add the spinach, and stir until wilted.
7. SERVE: Serve hot with extra Parmesan and fresh parsley. Enjoy!
Tips For the Best Shrimp and Spinach Pasta
The beauty of this dish lies in its simplicity.
It doesn’t demand a ton of ingredients or complicated techniques—just some fresh, quality items and a bit of time at the stove.
That said, there are a few things to remember, so it’s at its best.
- Don’t overcook. Be careful not to overcook the pasta or shrimp, as they can become rubbery. Cook the pasta al dente and the shrimp just until pink and opaque.
- Pasta options. Penne or fettuccine work well, but you can use other pasta shapes you like. For a healthier twist, try lentil, chickpea, or zucchini noodles.
- Shrimp size. Large or extra-large shrimp (26-40 per pound) work best in this recipe. Frozen shrimp are convenient; just be sure to thaw them completely before cooking.
- Add veggies. Feel free to add other vegetables like cherry tomatoes, mushrooms, bell peppers, or zucchini to boost the nutrition and flavor of the dish.
- Optional add-in. For extra flavor, consider adding a splash of white wine.
- Reserve pasta water. Save some of the starchy pasta cooking water to add to the sauce if needed. This helps the sauce cling to the noodles better.
- Serve with. Pair this shrimp and spinach pasta with a simple green salad and some crusty bread or garlic bread to round out the meal.
How to Store
Since this dish contains pasta and shrimp, it won’t freeze well.
But you can save leftovers for tomorrow!
To Store: Transfer cold leftovers to an airtight container and keep in the refrigerator for up to 3 days. For best results, add a little pasta water before refrigerating to maintain the creaminess.
To Reheat: Reheat gently in the microwave or on the stovetop, stirring frequently. Add a little milk or broth to loosen up the sauce if needed. Be careful not to overheat the shrimp, or it will become rubbery.
More Shrimp Dinners You’ll Love
Pesto Shrimp Pasta
Shrimp and Broccoli Stir-Fry
Coconut Shrimp Curry
Buffalo Shrimp
Shrimp Tacos with Shrimp Taco Sauce
Shrimp and Spinach Pasta
4
servings20
minutes25
minutes739
kcalThis shrimp and spinach pasta is an easy one-pan dinner loaded with juicy shrimp, flavorful tomatoes, a touch of cream, and plenty of hearty spinach.
Ingredients
- For the Shrimp
1 pound large shrimp, peeled and deveined
1 teaspoon paprika
1/2 teaspoon chili flakes, optional
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
- For the Pasta
1 tablespoon olive oil
1 shallot, minced
4 cloves garlic, minced
1 tablespoon tomato paste
2 cup chicken broth
1 (14.5 ounce) can diced tomatoes
1 teaspoon Italian seasoning
12 ounces pasta (spaghetti, fettuccine, penne, fusili, etc.)
1/2 cup heavy cream, optional
1/2 cup grated Parmesan cheese, divided
4 cups fresh baby spinach
Fresh parsley, chopped (for garnish)
Instructions
- Clean and pat dry the shrimp. Season on both sides with the paprika, chili flakes, salt, and pepper.
- Melt the butter in a large skillet with the olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from the skillet and set aside.
- Reduce the heat to medium and add 1 tablespoon of olive oil to the same skillet. Add the minced shallot, garlic, and tomato paste and cook, stirring constantly, for 1-2 minutes.
- Add the chicken broth, diced tomatoes, Italian seasoning, and pasta. Stir well and bring to a boil. Then, cover the skillet, reduce the heat to low, and simmer for 10-15 minutes, stirring occasionally, until the pasta is cooked.
- If using, pour in the cream and add 1/4 cup of Parmesan. Stir well, then taste and adjust the seasonings as needed.
- Return the shrimp to the pan and simmer for 2-3 minutes. Remove the skillet from the heat and add the spinach. Stir until wilted.
- Serve hot with extra Parmesan and fresh parsley. Enjoy!
Notes
- Don’t overcook. Be careful not to overcook the pasta or shrimp, as they can become rubbery. Cook the pasta al dente and the shrimp just until pink and opaque.
- Pasta options. Penne or fettuccine work well, but you can use other pasta shapes you like. For a healthier twist, try lentil, chickpea, or zucchini noodles.
Hi I don’t see when you put the spinach in the recipe. Can you get back to me quickly. I really want to make this!