Shrimp, Spinach, and Tomato Pasta Recipe

Introduction

This Shrimp, Spinach, and Tomato Pasta is a flavorful and satisfying dish perfect for a weeknight dinner or a special occasion. Tender shrimp combine with fresh spinach and juicy tomatoes, tossed in a buttery garlic sauce and finished with Parmesan cheese for a comforting meal everyone will love.

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 4 teaspoons minced fresh garlic, divided
• 1 pound raw medium shrimp, peeled and deveined
• ½ cup shredded Parmesan cheese, plus more for topping
• ½ teaspoon salt
• 5 medium tomatoes, chopped into fourths
• 1 cup baby spinach
• ½ teaspoon red pepper flakes, or to taste
• 10 ounces uncooked fettuccine
• 1 tablespoon lemon juice

Instructions

1. Step 1: In a large skillet, heat olive oil and melt 1 tablespoon of butter over medium-high heat. Add 2 teaspoons of minced garlic and sauté until fragrant, about 2 to 4 minutes.
2. Step 2: Add the raw shrimp to the skillet. Cook the first side for 1 minute, then sprinkle the top of the shrimp with ¼ cup Parmesan cheese and ¼ teaspoon salt. Flip the shrimp and cook the other side for another minute until pink and cooked through. Sprinkle the remaining Parmesan cheese and salt over the shrimp.
3. Step 3: Reduce the heat to medium and add the chopped tomatoes, baby spinach, red pepper flakes, and remaining 2 teaspoons of garlic. Stir everything together and cook for 5 minutes. Remove from heat, cover, and set aside while preparing pasta.
4. Step 4: Cook the fettuccine according to the package instructions. Drain thoroughly and set aside.
5. Step 5: Return the shrimp and vegetable skillet to medium heat. Add the cooked pasta, lemon juice, and remaining 2 tablespoons of butter. Stir everything together and cook until the butter melts and the ingredients are heated through, about 5 to 8 minutes. Adjust salt and red pepper flakes to taste.
6. Step 6: Sprinkle extra Parmesan cheese on top before serving.

Tips & Variations

• For extra zest, add a splash of white wine when cooking the tomatoes and spinach.
• Swap fettuccine for linguine or spaghetti if preferred.
• Use fresh lemon zest along with juice for a brighter flavor.
• Make it creamy by stirring in a splash of heavy cream at the end.
• Adjust the red pepper flakes to control the heat level to your liking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a little water or broth to loosen the sauce if it has thickened. This dish is best enjoyed fresh but can also be frozen for up to one month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before cooking to ensure they sear properly and don’t release excess water.

Is there a substitute for Parmesan cheese?

Pecorino Romano or Grana Padano can be good alternatives if you want a similar salty, nutty flavor. Nutritional yeast works as a dairy-free option for a cheesy taste.

Shrimp, Spinach, and Tomato Pasta Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

This Shrimp, Spinach, and Tomato Pasta is a vibrant and flavorful dish combining succulent sautéed shrimp, fresh spinach, and ripe tomatoes, all tossed with fettuccine and enriched with Parmesan cheese and a touch of lemon. A quick and satisfying meal perfect for weeknights or gatherings.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Seafood and Dairy

• 1 pound raw medium shrimp, peeled and deveined
• ½ cup shredded Parmesan cheese, plus more for topping
• 3 tablespoons unsalted butter, divided

Vegetables and Aromatics

• 5 medium tomatoes, chopped into fourths
• 1 cup baby spinach
• 4 teaspoons minced fresh garlic, divided

Pantry Items

• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon red pepper flakes, or to taste
• 10 ounces uncooked fettuccine
• 1 tablespoon lemon juice

Instructions

1. Sauté Garlic: In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add 2 teaspoons minced garlic and cook until fragrant, about 2-4 minutes.
2. Cook Shrimp: Add raw shrimp to the skillet and cook the first side for 1 minute. While cooking, sprinkle with ¼ cup Parmesan cheese and ¼ teaspoon salt. Flip shrimp and cook for another minute until pink and cooked through. Sprinkle the remaining Parmesan cheese and salt on the cooked shrimp.
3. Add Vegetables: Reduce heat to medium, then add chopped tomatoes, baby spinach, red pepper flakes, and the remaining 2 teaspoons of garlic. Stir well and cook for 5 minutes. Remove from heat, cover, and set aside.
4. Cook Pasta: Prepare pasta according to package instructions. Drain thoroughly and set aside.
5. Combine and Warm: Return the shrimp and vegetable mixture to medium heat. Add cooked pasta, lemon juice, and remaining 2 tablespoons of butter. Adjust salt and red pepper flakes to taste. Stir and cook until butter melts and everything is heated through, about 5-8 minutes.
6. Serve: Sprinkle additional Parmesan cheese over the top and serve immediately.

Notes

• Use fresh shrimp for the best flavor and texture.
• For a spicier dish, increase the amount of red pepper flakes.
• You can substitute fettuccine with other pasta types like linguine or spaghetti.
• Grate fresh Parmesan cheese for optimal taste.
• To reduce sodium, adjust the amount of added salt and cheese.

Keywords: shrimp pasta, spinach pasta, tomato pasta, fettuccine, seafood pasta, Italian pasta dish, quick dinner recipes, easy shrimp recipes