The Best Spinach Tomato Shrimp Pasta

Haylee Jane Monteiro
by Haylee Jane Monteiro
6 Cups
14 min

Spinach Tomato Shrimp Pasta - The best bowl of garlicky sautéed ingredients seasoned with a bit of spice, and tossed with tender spaghetti. An easy weeknight dinner in under 15 minutes!


This was my first time having shrimp pasta and I really have no idea what I’ve been waiting for all this time.


To be honest I was a little afraid going in, because seafood and pasta just didn’t seem right to me, but boy was I wrong!


What a revolutionary combo this was!


The recipe makes 6 cups worth of pasta, and I ate like 3 cups one go, that’s how good it turned out.

The Best Spinach Tomato Shrimp Pasta
Recipe details
  • 6  Cups
  • Prep time: 2 Minutes Cook time: 12 Minutes Total time: 14 min
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Ingredients
  • 5 oz Pasta of choice, 141g
  • 2 tsp Butter
  • 3 tsp Minced Garlic
  • 8 oz Shrimp, Peeled & Deveined, 225g
  • ½ tsp Paprika
  • ½ tsp Italian Seasoning
  • ¼ tsp Crushed Red Pepper Flakes
  • 4 cups Spinach, Chopped, 120g
  • 12 small Grape Tomatoes, or 1 Roma Tomato, Chopped, 100g
  • ⅛ tsp Salt & Pepper
Instructions
Bring 4 cups water to a boil in pot, add pasta, and cook for about 10 minutes (according to package instructions). Drain, reserving 2-3 tablespoons of the pasta water.
Melt butter in a skillet on medium heat, add 1 tsp garlic and fry about 15 seconds until fragrant.
Add shrimp and cook about 2 minutes. Sprinkle on paprika, Italian seasoning and crushed red pepper, and flip.
Cook other side another 2 minutes, until pink and cooked through.
Add in spinach, tomato and other ½ tsp garlic, and toss about 15-20 seconds until spinach is wilted.
Add cooked pasta and toss to combine. Add in a tablespoon or so of pasta water if it’s too dry.
Top with shaved parmesan, season with salt and pepper if desired, and serve hot!
Tips
  • Store in an airtight container in the refrigerator for 2-3 days.
Haylee Jane Monteiro
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