If you’re craving a flavorful, quick, and healthy dinner, this Tomato Spinach Shrimp Pasta is a total game-changer. Packed with lean protein from shrimp, nutrient-rich spinach, and sweet, juicy tomatoes, this dish delivers all the comfort of a classic pasta dinner without being heavy. With its creamy sauce and vibrant colors, it’s the perfect choice for busy weeknights, meal prepping, or even impressing guests at a dinner party. Plus, it’s ready in under 30 minutes, so you can spend less time in the kitchen and more time enjoying your meal.
I love this recipe because it feels indulgent without all the guilt. The rich, creamy sauce gets its velvety texture from a combination of Parmesan and a splash of heavy cream, while the spinach and tomatoes add bursts of freshness and nutrition. Trust me, this meal will quickly become one of your go-to easy weeknight dinners!
Why You’ll Love This Recipe
There’s so much to love about this Tomato Spinach Shrimp Pasta, and I can’t wait for you to try it. First off, it’s quick, making it perfect for those hectic nights when you’re too tired to cook but still want something delicious and satisfying. It’s packed with protein from the shrimp, making it a great option if you’re following a protein meal plan or looking for an easy high-protein high-calorie meal to fuel your day.
Another bonus? It’s a budget-friendly recipe that uses simple ingredients you likely already have in your kitchen, making it a great option for anyone trying to eat healthy without breaking the bank. And let’s not forget how versatile it is—swap in different vegetables or use gluten-free or whole wheat pasta for a healthier twist.
Here’s why this dish will be a favorite:
- Easy weeknight dinner: Ready in 30 minutes or less.
- Packed with flavor and nutrients: Fresh spinach, tomatoes, and lean shrimp combine for a balanced, hearty dish.
- Customizable: You can mix and match the veggies and pasta types.
- Perfect for any occasion: Impress guests or enjoy a casual family dinner.
What Makes This Recipe Special?
This Tomato Spinach Shrimp Pasta is the ideal blend of healthy comfort food and flavor-packed indulgence. The shrimp adds a luxurious touch, making it feel like a special treat, while the spinach and tomatoes bring in freshness and antioxidants, making it healthy comfort food you can feel good about eating. And the creamy sauce? It strikes a perfect balance between rich and light, making it satisfying without feeling overly indulgent.
Not only does it taste great, but this pasta also fits into a high protein keto meal plan if you’re watching your carb intake. With shrimp as the main protein and a light creamy sauce, this dish checks all the boxes for high macro meals that don’t compromise on flavor or satisfaction.
Ingredients
- 8 oz pasta (linguine, spaghetti, or your choice)
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 3 cups fresh spinach, washed and roughly chopped
- ½ cup heavy cream (substitute with coconut cream for dairy-free)
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional for heat)
- Fresh basil or parsley for garnish
How to Make It Step-by-Step
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until al dente. Once cooked, drain the pasta, but be sure to reserve a little bit of the pasta water for the sauce.
- Cook the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- Sauté garlic and tomatoes: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the halved cherry tomatoes and sauté for 3-4 minutes, until they soften and release their juices.
- Add spinach: Toss in the spinach and cook for 2-3 minutes, stirring occasionally, until it wilts down.
- Make the creamy sauce: Lower the heat and pour in the heavy cream, stirring to combine. Add the Parmesan cheese and cook for 2 minutes, allowing the sauce to thicken slightly.
- Combine everything: Add the cooked shrimp back into the skillet along with the pasta. Toss everything together, adding reserved pasta water a little at a time to help the sauce come together. Season with salt, pepper, and red pepper flakes to taste.
- Serve: Garnish with fresh basil or parsley and serve immediately for a warm, comforting meal.
Tips for Best Results
- Shrimp cooking tip: Don’t overcook the shrimp! Once they turn pink and opaque, they’re done. Overcooking can make them rubbery.
- Pasta options: Feel free to use any pasta you like—spaghetti, linguine, or even penne. For a healthy, budget-friendly recipe, try using whole wheat pasta for a fiber boost.
- Make it lighter: You can swap the heavy cream for a combination of milk and a little flour for a lighter sauce. For a dairy-free version, use coconut cream or almond milk.
- Extra veggies: This dish is super customizable! Add extra vegetables like zucchini, bell peppers, or mushrooms for even more nutrition.
Ingredient Substitutions & Variations
- Shrimp alternatives: If shrimp isn’t your thing or you’re looking for a halal protein alternative, grilled chicken or tofu work wonderfully in this recipe.
- Dairy-free version: Use coconut milk or almond milk instead of heavy cream and dairy-free Parmesan cheese for a fully dairy-free dish.
- Pasta alternatives: For a gluten-free option, swap out the regular pasta for gluten-free pasta. If you’re following a low-carb meal plan, zucchini noodles or spaghetti squash would make great substitutes.
Serving Suggestions
- Garnish: Top with extra Parmesan cheese, fresh basil, or parsley to add a burst of color and flavor.
- Side dishes: For a balanced meal, serve this pasta with a fresh side salad drizzled with balsamic vinaigrette, or some crispy garlic bread for that extra indulgence.
- Wine pairings: Pair this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the shrimp and creamy sauce.
Pairing Ideas (Drinks, Sides, etc.)
- Wine: Sauvignon Blanc or Pinot Grigio for a light, crisp pairing that complements the shrimp and vegetables.
- Salads: A simple mixed greens salad with a light vinaigrette or even a Caesar salad pairs well with this dish.
- Bread: Garlic bread or a fresh baguette is perfect for mopping up the delicious sauce.
How to Store and Reheat Leftovers
- Storing leftovers: Once your Tomato Spinach Shrimp Pasta has cooled, transfer any leftovers to an airtight container. Store in the fridge for up to 2-3 days. For best results, consume leftovers within this time frame.
- Reheating: To reheat, gently warm the pasta in a skillet over low heat, adding a little milk, cream, or pasta water if the sauce thickens. You can also microwave it in 30-second intervals, stirring between each.
- Freezing: While pasta dishes with cream-based sauces aren’t always the best for freezing, this recipe can still be stored in the freezer. Let the pasta cool completely, then freeze in an airtight container for up to 2-3 months. When reheating, you might need to add a little milk or cream to revive the sauce.
Make-Ahead and Freezer Tips
This dish is best when eaten fresh, but if you want to make it ahead of time, you can prep the pasta and sauce separately, store them in the fridge, and reheat when ready to serve. For freezer-friendly options, store the cooked pasta and sauce separately, and reheat on the stove with a splash of milk or cream to bring back the creamy texture.
Common Mistakes to Avoid
- Overcooking the shrimp: Shrimp cooks quickly! Keep an eye on it and remove from heat once it’s opaque and pink to avoid a rubbery texture.
- Skipping the pasta water: Don’t forget to reserve a little pasta water! Adding this helps to loosen the sauce and ensure it coats the pasta perfectly.
- Not adjusting seasoning: Taste the sauce before serving! Add more salt, pepper, or red pepper flakes to suit your preference.
Frequently Asked Questions (FAQ)
- Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them properly before cooking. You can thaw them overnight in the fridge or run them under cold water for 10-15 minutes. - Can I make this without cream?
Absolutely! You can make a lighter version by using milk and a bit of flour to thicken the sauce, or substitute with Greek yogurt for a creamy texture.
- Can I add other veggies?
Yes, you can easily add other vegetables to the dish, such as zucchini, bell peppers, or even mushrooms. Sauté them along with the tomatoes for extra flavor. - How can I make this spicier?
Add more red pepper flakes, fresh chopped chili peppers, or a dash of hot sauce to increase the heat in this dish.
Cooking Tools You’ll Need
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs or a spoon for tossing the pasta
- Sharp knife for chopping garlic and veggies
- Grater for the Parmesan cheese
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Tomato Spinach Shrimp Pasta
Ingredients
- 8 oz pasta (linguine or spaghetti)
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 3 cups fresh spinach, washed and chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp fresh basil or parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside, reserving a little pasta water.
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
- In the same skillet, add garlic and cook for 30 seconds until fragrant. Add cherry tomatoes and cook for 3-4 minutes until softened.
- Add spinach to the skillet and cook for another 2-3 minutes until wilted.
- Lower the heat and pour in the heavy cream. Stir to combine, then add the Parmesan cheese and cook for 2 minutes to allow the sauce to thicken.
- Add the cooked pasta and shrimp to the skillet. Toss everything together, adding pasta water if needed to thin the sauce. Season with salt, pepper, and red pepper flakes.
- Garnish with fresh basil or parsley and serve immediately.
