It is 6 PM and your family is hungry. You need a meal that feels special but takes no effort. This Tomato Spinach Shrimp Pasta is your new secret weapon. It brings fresh, Mediterranean flavors to your table in just 30 minutes.
This dish is light, bright, and perfect for a warm summer evening. You get juicy shrimp, tender greens, and a sauce that tastes like sunshine. It is the ultimate stress-free dinner for busy parents and beginners alike.
Why You’ll Love This Recipe
You will love how light and fresh this dish feels. It is the perfect quick weeknight dinner for your busiest schedules. The sauce is simple but tastes like a fancy restaurant meal. Your kids will love the tender shrimp and colorful pasta.
It uses basic pantry staples like canned tomatoes and olive oil. This recipe is a healthy reset that actually tastes indulgent. You can feel good about serving this to your family tonight.
Simple Cooking Steps
Making this dish is as simple as boiling water. You will sauté the shrimp first to keep them juicy. The sauce comes together in the same pan for easy cleanup. Everything gets tossed together for a beautiful, cohesive meal. Even if you are new to seafood, you can do this.
Ingredients You’ll Need
Most of these items are likely already in your kitchen right now.
- 340g linguine or spaghetti
- 450g large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 400g canned diced tomatoes
- 150g fresh baby spinach
- 1/2 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Step-by-Step Directions
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Heat olive oil in a large skillet over medium-high heat.
- Season shrimp with salt and pepper.
- Sauté shrimp for 2 minutes per side until pink.
- Remove shrimp from skillet and set them aside.
- Add garlic and red pepper flakes to the skillet.
- Sauté for 30 seconds until the garlic is fragrant.
- Deglaze the skillet with white wine and simmer for 1 minute.
- Add diced tomatoes and simmer for 5 minutes.
- Stir in fresh baby spinach and cook until wilted.
- Return shrimp to the skillet and toss with cooked pasta.
- Add a splash of pasta water to help the sauce stick.
- Garnish with Parmesan cheese and fresh basil before serving.
Best Ways to Enjoy It
Serve this pasta warm in large, shallow bowls. It looks beautiful with an extra sprinkle of fresh basil on top. Pair it with a crispy green salad and some warm bread. For a perfect date night, pour a glass of chilled white wine. It is a restaurant-quality meal right in your own kitchen.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat gently on the stove with a splash of water. Avoid the microwave to keep the shrimp from getting rubbery. This dish is best enjoyed fresh and hot from the pan. You can prep the garlic and basil ahead of time.
Tips for Best Results
- Do not overcook the shrimp or they will become tough.
- Save a cup of starchy pasta water before draining your noodles.
- Use high-quality olive oil for the best Mediterranean flavor.
- Pat your shrimp dry before sautéing to get a golden sear.
- If cooking for kids, reduce the red pepper flakes for less heat.
- Add a squeeze of fresh lemon juice at the end for brightness.
- Use fresh spinach instead of frozen for a better texture.
Variations & Swaps
- Swap linguine for gluten-free pasta to keep it allergy-friendly.
- Use chicken breast strips instead of shrimp if preferred.
- Try kale or arugula if you want a heartier green than spinach.
- Substitute the white wine with chicken broth for an alcohol-free version.
- In summer, use fresh cherry tomatoes instead of canned ones.
Common Questions
Can I use frozen shrimp?
Yes, just make sure they are fully thawed before cooking. Pat them very dry with a paper towel. This ensures they sear properly in the hot oil.
What wine is best for the sauce?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best. It adds a lovely acidity to the tomato sauce. If you don’t have wine, use extra broth and lemon.
Will my kids eat the spinach?
Most kids find wilted spinach very mild and easy to eat. It blends right into the pasta and sauce. It is a great way to sneak in greens!
I hope this fresh pasta dish brings a little joy to your busy weeknight. It is so simple, yet it feels like a true treat for the family. Happy cooking!
— Lidia
Tomato Spinach Shrimp Pasta
Ingredients
- 340 g linguine or spaghetti
- 450 g large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic , minced
- 400 g canned diced tomatoes
- 150 g fresh baby spinach
- 1/2 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- Heat olive oil in a large skillet over medium-high heat.
- Season shrimp with salt and pepper; sauté for 2 minutes per side until pink and opaque, then remove from skillet and set aside.
- Add garlic and red pepper flakes to the skillet and sauté for 30 seconds until fragrant.
- Deglaze the skillet with white wine and simmer for 1 minute.
- Add diced tomatoes and simmer for 5 minutes over medium heat.
- Stir in fresh baby spinach and cook until wilted.
- Return shrimp to the skillet and toss with cooked pasta and a splash of pasta water to emulsify the sauce.
- Garnish with Parmesan cheese and fresh basil before serving.
