When I think of comfort food, Tomato Spinach Shrimp Pasta always comes to mind. It’s one of those dishes that feels like a warm hug after a long day.
This recipe is perfect for busy evenings when you want something quick yet impressive. With fresh ingredients and vibrant flavors, it’s a meal that can easily elevate your weeknight dinner.
Whether you’re cooking for yourself or trying to impress someone special, this dish is sure to delight. Let’s dive into the deliciousness that awaits you in this easy-to-make pasta recipe!
Why You’ll Love This Tomato Spinach Shrimp Pasta
This Tomato Spinach Shrimp Pasta is a game-changer for your dinner routine.
It’s not just quick to whip up; it’s bursting with flavor and nutrition.
In just 30 minutes, you can serve a dish that feels gourmet without the fuss.
The combination of succulent shrimp, fresh spinach, and zesty tomatoes creates a symphony of tastes that will leave everyone asking for seconds.
Trust me, this recipe is a keeper!
Ingredients for Tomato Spinach Shrimp Pasta
Creating a delicious Tomato Spinach Shrimp Pasta starts with fresh, quality ingredients. Here’s what you’ll need:
Pasta: Fettuccine or tagliatelle works beautifully, but feel free to use your favorite pasta shape.
Shrimp: Fresh, peeled, and deveined shrimp are ideal. If you’re in a pinch, frozen shrimp can work too—just thaw them first.
Extra virgin olive oil: This adds richness and depth to the dish. A good quality oil makes a noticeable difference.
Garlic: Freshly chopped garlic brings a fragrant aroma and flavor that’s hard to beat.
Crushed tomatoes: A can of crushed tomatoes provides a robust base for the sauce. Look for ones without added sugars or preservatives.
Baby spinach: Fresh spinach adds a pop of color and nutrients. You can substitute it with kale or Swiss chard if you prefer.
Dried basil: This herb enhances the Italian flair of the dish. Fresh basil is a great substitute if you have it on hand.
Chili flakes: Optional, but they add a nice kick. Adjust the amount based on your spice tolerance.
Salt and pepper: Essential for seasoning. Freshly ground black pepper elevates the flavor.
Pecorino Romano cheese: This cheese adds a salty, nutty finish. Grate it fresh for the best taste.
Chopped parsley: A sprinkle of fresh parsley not only adds color but also a fresh flavor to the dish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Enjoy gathering these ingredients; they’re the foundation of a meal that’s sure to impress!
How to Make Tomato Spinach Shrimp Pasta
Making Tomato Spinach Shrimp Pasta is a breeze, and I’m here to guide you through each step.
With just a few simple actions, you’ll have a delicious meal ready in no time. Let’s get cooking!
Step 1: Cook the Pasta
Start by boiling a large pot of salted water.
Once it’s bubbling, add your fettuccine or tagliatelle.
Cook according to the package directions until it’s al dente.
Don’t forget to save about 1/2 cup of that pasta water before draining.
This starchy water will help bring everything together later.
Step 2: Sauté the Garlic
In a large frying pan, warm up the extra virgin olive oil over medium heat.
Add the finely chopped garlic and sauté for about a minute.
You want it to become fragrant but not browned.
That aroma? It’s the first sign that something delicious is on the way!
Step 3: Cook the Shrimp
Now, toss in the peeled and deveined shrimp.
Cook them for about 3-4 minutes, stirring frequently.
You’ll know they’re done when they turn pink and opaque.
This step is crucial; overcooked shrimp can become rubbery, so keep an eye on them!
Step 4: Add Tomatoes and Spinach
Pour in the can of crushed tomatoes next.
Then, add the baby spinach, dried basil, and chili flakes if you’re feeling adventurous.
Stir everything together and let it cook for an additional 4-5 minutes.
You’ll see the spinach wilt and the mixture heat through, creating a vibrant sauce.
Step 5: Combine Pasta and Sauce
Now it’s time to bring it all together.
Add the drained pasta to the skillet with the shrimp and sauce.
If it looks a bit dry, gradually add some of that reserved pasta water.
This will help create a creamy consistency that clings to the pasta beautifully.
Season with salt and pepper to taste.
Step 6: Serve and Garnish
Plate your Tomato Spinach Shrimp Pasta with a flourish.
Finish it off with a generous sprinkle of freshly grated Pecorino Romano cheese.
A touch of chopped parsley adds a pop of color and freshness.
Now, sit back and enjoy the fruits of your labor.
This dish is not just a meal; it’s a celebration of flavors!
Tips for Success
Always taste as you go! Adjust seasoning to your preference.
Don’t overcook the shrimp; they should be just pink and tender.
Use fresh ingredients for the best flavor—especially the garlic and spinach.
If you want a creamier sauce, add more reserved pasta water gradually.
Experiment with herbs! Fresh basil or oregano can elevate the dish.
Equipment Needed
Large pot: For boiling pasta. A Dutch oven works well too.
Frying pan: A non-stick skillet is ideal for sautéing.
Colander: To drain the pasta. A slotted spoon can be a quick alternative.
Measuring cups: Handy for measuring pasta water and cheese.
Variations
Protein Swap: Substitute shrimp with grilled chicken, sautéed scallops, or even chickpeas for a vegetarian option.
Pasta Alternatives: Try whole wheat or gluten-free pasta to cater to dietary needs without sacrificing flavor.
Veggie Boost: Add bell peppers, zucchini, or mushrooms for extra veggies and texture.
Herb Infusion: Experiment with fresh herbs like thyme or dill for a unique twist on the classic flavor profile.
Cheese Variations: Swap Pecorino Romano for Parmesan or feta cheese for a different taste experience.
Serving Suggestions
Side Salad: A crisp Caesar or mixed greens salad pairs perfectly with the pasta.
Bread: Serve with warm garlic bread or a crusty baguette to soak up the sauce.
Wine: A chilled Sauvignon Blanc complements the dish beautifully.
Presentation: Serve in shallow bowls for an elegant touch, garnished with extra cheese and parsley.
FAQs about Tomato Spinach Shrimp Pasta
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp can be a lifesaver. Just make sure to thaw them completely before cooking. This way, you’ll still get that juicy texture in your Tomato Spinach Shrimp Pasta.
What can I substitute for shrimp?
If shrimp isn’t your thing, you can easily swap it out for grilled chicken, sautéed scallops, or even chickpeas for a vegetarian option. Each will bring its own unique flavor to the dish!
How can I make this dish spicier?
For those who love a kick, simply increase the amount of chili flakes. You can also add a dash of hot sauce or even some diced jalapeños to your Tomato Spinach Shrimp Pasta for an extra layer of heat.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce ahead of time and store it in the fridge. Just reheat it when you’re ready to serve, and cook the pasta fresh for the best texture.
Is this recipe gluten-free?
Yes! If you use gluten-free pasta, your Tomato Spinach Shrimp Pasta can easily fit into a gluten-free diet. Just check the labels to ensure all your ingredients are gluten-free.
Final Thoughts
Cooking Tomato Spinach Shrimp Pasta is more than just preparing a meal; it’s about creating a moment of joy.
The vibrant colors and fresh ingredients come together to form a dish that’s not only delicious but also nourishing.
Every bite is a reminder of the simple pleasures in life, whether you’re sharing it with family or enjoying a quiet evening alone.
This recipe is a testament to how easy it can be to bring gourmet flavors into your home.
So, roll up your sleeves, embrace the process, and savor the delightful experience that awaits you!
A delicious and easy-to-make Tomato Spinach Shrimp Pasta recipe that combines fresh ingredients for a flavorful meal.
Ingredients
Scale
8 ounces fettuccine or tagliatelle
1 pound shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
1 can (14.5 ounces) crushed tomatoes
4 cups baby spinach
1 teaspoon dried basil
1 teaspoon chili flakes (optional)
Salt and freshly ground black pepper to taste
1/4 cup freshly grated Pecorino Romano cheese
Chopped parsley for garnish (optional)
Instructions
Begin by boiling a large pot of salted water and cook the fettuccine or tagliatelle according to the package directions until al dente. Drain the pasta, saving about 1/2 cup of the cooking water for later use.
In a large frying pan, warm the olive oil over medium heat. Add the chopped garlic and sauté for about a minute until it releases its aroma.
Toss the shrimp into the pan and cook for 3-4 minutes, stirring frequently, until they are pink and fully cooked.
Pour in the crushed tomatoes, then add the baby spinach, dried basil, and chili flakes if desired. Stir and let it cook for an additional 4-5 minutes until the spinach has wilted and the mixture is heated through.
Combine the drained pasta with the shrimp and vegetable mixture in the skillet. If the dish appears too dry, gradually add some of the reserved pasta water until you achieve a creamy consistency. Season with salt and pepper to your liking.
Plate the pasta and finish with a generous sprinkle of Pecorino Romano cheese and a sprinkle of chopped parsley for a fresh touch.
Notes
For a spicier dish, increase the amount of chili flakes.
Feel free to substitute the shrimp with chicken or tofu for a different protein option.
This dish can be served warm or at room temperature.
