Tomato Spinach Shrimp Pasta: A Delicious & Healthy Recipe

Tomato Spinach Shrimp Pasta: just the name conjures up images of a vibrant, flavorful, and utterly satisfying meal, doesn’t it? I know I’m not alone in craving a dish that’s both healthy and indulgent, and this recipe delivers on all fronts. Forget complicated recipes that require hours in the kitchen; this is weeknight dinner perfection!

While pasta dishes featuring seafood have been enjoyed for centuries along the Italian coast, the specific combination of tomato, spinach, and shrimp offers a modern twist on classic flavors. It’s a celebration of fresh ingredients and simple techniques, resulting in a dish that’s both elegant and approachable. The bright acidity of the tomatoes perfectly complements the sweetness of the shrimp, while the spinach adds a touch of earthy goodness and vibrant color.

People adore tomato spinach shrimp pasta for its incredible taste and ease of preparation. The juicy shrimp, tender pasta, and flavorful sauce create a symphony of textures and tastes that will tantalize your taste buds. Plus, it’s a relatively healthy option, packed with protein, vitamins, and antioxidants. Whether you’re looking for a quick and easy weeknight meal or a dish to impress your dinner guests, this tomato spinach shrimp pasta is guaranteed to be a crowd-pleaser. So, grab your ingredients, and let’s get cooking!

this Recipe

Ingredients:

• 1 pound pasta (spaghetti, linguine, or fettuccine work well)
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper to taste
• 5 ounces fresh spinach, washed and roughly chopped
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves, for garnish (optional)
• 1 tablespoon butter (optional, for extra richness)
• 1/4 cup dry white wine (optional, for added flavor depth)

Preparing the Shrimp and Sauce Base

1. Prepare the Shrimp: Pat the shrimp dry with paper towels. This helps them brown nicely when you cook them. Season them generously with salt and pepper. A little garlic powder or paprika can also add a nice touch if you like.
2. Sauté the Garlic and Shrimp: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, or until fragrant, being careful not to burn the garlic.
3. Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Don’t overcrowd the pan, or the shrimp will steam instead of sear. If necessary, cook the shrimp in batches. Once cooked, remove the shrimp from the skillet and set aside.
4. Deglaze the Pan (Optional): If you’re using white wine, now’s the time to add it to the skillet. Turn the heat up to high and scrape up any browned bits from the bottom of the pan. This adds a ton of flavor to the sauce! Let the wine reduce for a minute or two, until it’s almost evaporated.
5. Build the Tomato Sauce: Add the crushed tomatoes, diced tomatoes (with their juice), and vegetable broth to the skillet. Stir in the dried oregano and dried basil. Season with salt and pepper to taste. Bring the sauce to a simmer.
6. Simmer the Sauce: Reduce the heat to low and let the sauce simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together. This is a good time to start cooking your pasta!

Cooking the Pasta

1. Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water. I always add a generous pinch of salt to the water – it really makes a difference in the flavor of the pasta. Cook until al dente, which means it should be firm to the bite.
2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It helps to create a creamy sauce that clings to the pasta.
3. Drain the Pasta: Drain the pasta in a colander. Don’t rinse it! We want to keep that starchy coating.

Bringing it All Together

1. Add Spinach to the Sauce: Stir the fresh spinach into the tomato sauce. Cook until the spinach is wilted, about 2-3 minutes.
2. Add the Shrimp Back In: Return the cooked shrimp to the skillet with the sauce. Stir to combine and heat through.
3. Toss with Pasta: Add the drained pasta to the skillet with the sauce and shrimp. Toss well to coat.
4. Adjust Consistency: If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. The pasta water helps to emulsify the sauce and create a creamy texture.
5. Add Parmesan Cheese: Stir in the grated Parmesan cheese. This adds a salty, cheesy flavor and helps to thicken the sauce even further.
6. Add Butter (Optional): If you want to add a touch of richness, stir in the tablespoon of butter. It will melt into the sauce and create a velvety texture.
7. Season to Taste: Taste the pasta and adjust the seasoning as needed. You may need to add more salt, pepper, or red pepper flakes to your liking.

Serving

1. Serve Immediately: Serve the tomato spinach shrimp pasta immediately while it’s hot.
2. Garnish (Optional): Garnish with fresh basil leaves and extra grated Parmesan cheese. A drizzle of olive oil is also a nice touch.
3. Enjoy! This dish is best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 2 days, but the pasta may become a bit soft.

Tips and Variations:

• Spice it Up: If you like a little heat, add more red pepper flakes to the sauce. You can also use a pinch of cayenne pepper.
• Add Vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or mushrooms. Sauté them along with the garlic at the beginning.
• Use Different Seafood: If you’re not a fan of shrimp, you can substitute other seafood, such as scallops, mussels, or clams.
• Make it Creamy: For a creamier sauce, stir in a splash of heavy cream or half-and-half at the end.
• Add Sun-Dried Tomatoes: Sun-dried tomatoes add a burst of intense flavor to the sauce. Add about 1/4 cup of oil-packed sun-dried tomatoes, drained and chopped, along with the crushed tomatoes.
• Use Fresh Herbs: Fresh herbs add a bright, vibrant flavor to the dish. In addition to basil, you can also use parsley, oregano, or thyme.
• Make it Gluten-Free: Use gluten-free pasta to make this dish gluten-free.
• Add Lemon: A squeeze of fresh lemon juice at the end brightens up the flavors and adds a touch of acidity.
• Make it Vegetarian: Omit the shrimp and add more vegetables, such as roasted vegetables, for a vegetarian version.
• Use Different Types of Tomatoes: Experiment with different types of canned tomatoes, such as San Marzano tomatoes, for a richer flavor.

Storage Instructions:

Store leftover tomato spinach shrimp pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 500-600 per serving
• Protein: 30-40 grams
• Fat: 15-25 grams
• Carbohydrates: 60-70 grams

Why This Recipe Works:

This tomato spinach shrimp pasta recipe is a winner because it’s quick, easy, and packed with flavor. The combination of sweet tomatoes, savory garlic, tender shrimp, and vibrant spinach creates a delicious and satisfying meal that’s perfect for a weeknight dinner. The use of reserved pasta water helps to create a creamy sauce that clings to the pasta, while the Parmesan cheese adds a salty, cheesy flavor. The optional additions of white wine and butter elevate the dish to another level, adding depth and richness. Plus, it’s a versatile recipe that can be easily customized to your liking with different vegetables, seafood, or herbs.

Serving Suggestions:

This tomato spinach shrimp pasta is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few suggestions:

• Garlic bread
• A simple green salad
• Roasted vegetables
• Bruschetta
• Caprese salad

Frequently Asked Questions:

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just make sure to thaw it completely before cooking. Pat it dry with paper towels to remove any excess moisture.

Can I use dried spinach instead of fresh?

I recommend using fresh spinach for the best flavor and texture. However, if you only have dried spinach on hand, you can use it. Use about 1/2 cup of dried spinach and rehydrate it in hot water before adding it to the sauce

Conclusion:

This Tomato Spinach Shrimp Pasta isn’t just another weeknight dinner; it’s a vibrant, flavorful experience that’s surprisingly easy to pull off. The sweetness of the tomatoes, the earthy spinach, and the succulent shrimp all come together in perfect harmony, creating a dish that’s both satisfying and good for you. Honestly, I think you’ll be amazed at how quickly this becomes a family favorite.

But why is this recipe a must-try? Beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your preferences and what you have on hand. Not a fan of shrimp? Chicken or sausage would be fantastic substitutes. Want to add a little kick? A pinch of red pepper flakes will do the trick. Feel free to experiment with different types of pasta too! Penne, farfalle, or even a gluten-free option would work beautifully.

Serving Suggestions and Variations

For a complete meal, I love serving this pasta with a simple side salad and some crusty bread for soaking up all that delicious sauce. A sprinkle of freshly grated Parmesan cheese is always a welcome addition, and a drizzle of good quality olive oil adds a touch of richness.

Here are a few other variations you might want to try:

* Creamy Tomato Spinach Shrimp Pasta: Stir in a dollop of cream cheese or heavy cream at the end for a richer, more decadent sauce.
* Spicy Tomato Spinach Shrimp Pasta: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.
* Lemon Garlic Tomato Spinach Shrimp Pasta: Add a squeeze of fresh lemon juice and a clove or two of minced garlic to the sauce for a bright, zesty flavor.
* Vegetarian Tomato Spinach Pasta: Omit the shrimp and add some roasted vegetables like zucchini, bell peppers, or eggplant for a vegetarian-friendly option.

I truly believe that this Tomato Spinach Shrimp Pasta is a winner. It’s quick, easy, healthy(ish!), and bursting with flavor. It’s the kind of dish that makes you feel good from the inside out. It’s also a fantastic way to get your veggies in, even if you’re not a huge fan of spinach. The tomato sauce helps to mask the spinach flavor, making it palatable even for picky eaters.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I’m confident that you’ll love this recipe as much as I do. And the best part? It’s so easy to clean up afterward!

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you thought, what variations you tried, and any tips or tricks you discovered along the way. Did you add any extra ingredients? Did you pair it with a particular wine? Let’s create a community of pasta lovers and share our culinary adventures! Your feedback is invaluable, and it helps me to create even better recipes in the future. Happy cooking!