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Mark Anthony

Tomato Spinach Shrimp Pasta

This Tomato Spinach Shrimp Pasta is a bright, flavor-packed meal made in just 30 minutes! With juicy shrimp, cherry tomatoes, fresh spinach, garlic, and lemon tossed in pasta, it’s the ultimate Mediterranean-inspired dinner for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

Core Ingredients:
  • 8 oz linguine or spaghetti or gluten-free pasta
  • 2 tbsp olive oil
  • 1 lb medium shrimp peeled and deveined
  • 4 garlic cloves minced
  • ½ tsp red pepper flakes optional
  • 2 cups cherry tomatoes halved
  • 2 cups baby spinach
  • ½ tsp salt
  • ¼ tsp black pepper
  • Zest and juice of 1 lemon
  • ¼ cup grated Parmesan cheese optional
Optional Add-ins:
  • Fresh basil or parsley for garnish
  • A splash of white wine for deglazing
  • Crumbled feta for a tangy kick
  • Sun-dried tomatoes for an extra burst

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve ½ cup of pasta water, then drain.
Sauté the Shrimp
  1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
Sauté the Garlic and Tomatoes
  1. In the same pan, add a bit more oil if needed. Sauté garlic and red pepper flakes for 30 seconds. Add cherry tomatoes and cook until they soften and begin to burst (about 5 minutes).
Add Spinach and Shrimp
  1. Toss in spinach and let it wilt. Add cooked shrimp back to the pan.
Combine Everything
  1. Add cooked pasta, lemon juice, zest, salt, pepper, and a splash of reserved pasta water. Toss everything together. Sprinkle with Parmesan if using.
Serve
  1. Serve hot with fresh herbs and an extra squeeze of lemon.

Notes

Tomato Spinach Shrimp Pasta – Helpful Tips

Cooking Tips & Techniques
Use medium to large shrimp, peeled and deveined—pat dry before cooking for a better sear.
Sauté garlic in olive oil until fragrant before adding tomatoes to deepen the flavor.
Use cherry or grape tomatoes for sweetness and minimal prep, or canned diced tomatoes for a more saucy texture.
Add spinach at the end—it wilts quickly and keeps its vibrant color and nutrients.
Cook pasta al dente, reserve some pasta water, and toss it in to help the sauce cling to every strand.
Serving Suggestions
Serve immediately with a squeeze of lemon juice and freshly grated Parmesan for brightness.
Pair with garlic bread or a green salad for a well-rounded meal.
Top with red pepper flakes or a drizzle of chili oil for a spicy kick.
Perfect for weeknight dinners, date nights, or light and healthy lunch prep.
Enjoy with a chilled glass of white wine like Pinot Grigio or Sauvignon Blanc.
Make-Ahead & Storage
Make-Ahead: Prep shrimp and veggies in advance and store separately until ready to cook.
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not ideal—spinach and shrimp may lose texture. Best enjoyed fresh or refrigerated.
Reheat: Gently reheat in a skillet over medium heat with a splash of pasta water or broth.
Tasty Variations to Try
Creamy Version: Add a splash of cream or cream cheese for a luscious, comforting twist.
Low-Carb Option: Swap pasta with zucchini noodles or spaghetti squash.
Tuscan-Style: Add sun-dried tomatoes, a dash of cream, and Italian herbs for bold Mediterranean flair.
Extra Veggies: Mix in mushrooms, bell peppers, or asparagus for added texture and nutrition.
Gluten-Free Option: Use gluten-free pasta to suit dietary needs—everything else stays the same.