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    Shrimp Tomato Spinach Pasta in Garlic Butter Sauce

    By Julia | Updated: Jun 02, 2024 | Published: Oct 30, 2014 | 307 Comments

    1.8M shares
    • Facebook14.0K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Shrimp Tomato Spinach Pasta in Garlic Butter Sauce - a delicious Italian pasta dish with lots of fresh ingredients!

    garlic shrimp pasta, fresh tomato recipes, tomato pasta, spinach pasta, garlic butter spinach pasta

     

    I absolutely love combining shrimp, pasta, and tomatoes. My long-time favorite is spicy shrimp pasta with garlic tomato sauce.   Seafood, vegetables, and pasta are definitely a winning combination!

    Why make shrimp tomato pasta

    • This recipe is a great way to use up a bunch of fresh tomatoes you might have sitting around in your kitchen!
    • It's a healthy, Mediterranean style recipe.  This shrimp pasta is packed with healthy ingredients.  I am talking about fresh vegetables, such as tomatoes and spinach.
    • It's a vibrant and colorful recipe that makes a beautiful presentation!
    • You can easily make this pasta gluten free by using gluten free noodles.

    What makes this recipe work?

    • In this recipe, the tomatoes are only slightly cooked.   This preserves their freshness and shape.
    • The shrimp has rich flavor thanks to paprika and crushed red pepper.
    • The garlic butter sauce is refreshing and comforting.   It's made with fresh tomatoes, fresh spinach, minced garlic, olive oil, and butter.

    This recipe became a favorite in my household.   It disappeared quickly from the skillet as everybody went for seconds. And, it's so easy to make!

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    When you cook the shrimp and garlic in olive oil, the shrimp will smell and look so good!   You will be tempted to eat half of it before finishing up this recipe! 🙂

    Resist the temptation!  I promise you will be rewarded with the best garlic shrimp tomato pasta you'll ever taste!

    And, if you want something more creamy, I recommend my very popular shrimp pasta with creamy mozzarella sauce.   If you like mushrooms, you'll love creamy shrimp pasta with mushrooms.

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    How to make shrimp tomato spinach pasta

    1) First, saute fresh shrimp in garlic, butter, and olive oil, until just pink on both sides.   The shrimp will still be undercooked but it will continue cooking later.

    2) Sprinkle the shrimp generously with salt and paprika, as you're cooking it.

    cooking shrimp in garlic butter sauce, garlic butter pasta, garlic shrimp pasta

    3) Then, add chopped fresh tomatoes and cooked spinach along with garlic and crushed red pepper to the skillet with shrimp.

    4) Mix everything well.   Remove from heat (while you cook the pasta).  You don't want to overcook the shrimp and tomatoes - they will continue cooking in the next step.

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    5) Cook fettuccine pasta in boiling water, according to package instructions. Drain.

    6) Next, add cooked and drained pasta to the skillet with shrimp, spinach, and tomatoes, along with some lemon juice and more butter.

    7)  Heat up your shrimp tomato spinach pasta, and season with salt and red pepper flakes.  Stir constantly until the shrimp is cooked through, and all ingredients are heated through.

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    8) Top with grated Parmesan cheese, when serving.

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    Enjoy this Shrimp Tomato and Spinach Pasta!

    tomato shrimp spinach pasta
    4.74 from 499 votes

    Shrimp Tomato Spinach Pasta in Garlic Butter Sauce

    Looking for a light, healthy, Mediterranean-style seafood pasta?  Look no further.  Try this Shrimp Tomato Spinach Pasta in Garlic Butter Sauce.  Fettuccine pasta smothered in juices from fresh vegetables, garlic, and shrimp. 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Italian, Mediterranean
    Servings 4 servings
    Calories per serving 594 kcal
    Author: Julia

    Ingredients

    • 1 lb shrimp , fresh, uncooked, shelled and deveined
    • 5 tomatoes , medium size, fresh, chopped into large cubes
    • 1 cup spinach cooked
    • 5 garlic cloves , minced
    • 4 tablespoons butter
    • 1 tablespoon olive oil
    • ¼ lemon
    • ¼ teaspoon salt
    • ½ teaspoon crushed red pepper or more
    • ¼ teaspoon paprika
    • 10 oz fettuccine pasta
    • ½ cup Parmesan cheese grated, for serving
    Prevent your screen from going dark

    Instructions 

    • Heat a large skillet on medium-high heat.  Add 1 tablespoon butter and 1 tablespoon olive oil, until melted. 
    • Add fresh shrimp and half the minced garlic. Make sure the shrimp is not crowded. Cook for 1 minute on one side until pink on that side. 
    • While the shrimp is cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. 
    • Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
    • To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and the remaining amount of minced garlic. Add ½ teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
    • In the meantime cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
    • Add cooked pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. 
    • Add freshly squeezed lemon juice.  Depending on the juiciness of your lemon, it could be ¼ of a small lemon or ½ lemon. Don't add too much lemon juice. 
    • Season with salt and more crushed red pepper. Warm up on medium heat until the shrimp is cooked through, and all ingredients are heated through.
    • To serve, top with grated Parmesan cheese.

    Nutrition

    Nutrition Information
    Shrimp Tomato Spinach Pasta in Garlic Butter Sauce
    Amount per Serving
    Calories
    594
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    10
    g
    63
    %
    Cholesterol
     
    324
    mg
    108
    %
    Sodium
     
    1349
    mg
    59
    %
    Potassium
     
    690
    mg
    20
    %
    Carbohydrates
     
    61
    g
    20
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    38
    g
    76
    %
    Vitamin A
     
    2565
    IU
    51
    %
    Vitamin C
     
    32.6
    mg
    40
    %
    Calcium
     
    360
    mg
    36
    %
    Iron
     
    4.1
    mg
    23
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword shrimp spinach pasta, shrimp tomato spinach pasta
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Fred

      July 13, 2025 at 10:03 am

      Please clarify what is meant by “1 cup spinach cooked”. Do you mean 1 cup of spinach that is then cooked (pre-cooked volume), or is 1 cup of cooked spinach (from, say, multiple cups of fresh spinach) the desired final yield? There’s a huge difference. Thank you!

      Reply
    2. Joe F

      July 07, 2025 at 5:26 pm

      WOW !
      This was simple to make and absolutely delicious!
      Thanks you

      Reply
    3. Valerie

      July 06, 2025 at 1:23 pm

      Can this recipe be frozen?

      Reply
    4. Marcia Flores

      May 06, 2025 at 7:42 pm

      Really a very pretty dish and very good! A light pasta recipe which I loved!

      Reply
      • Julia

        May 08, 2025 at 3:55 pm

        That's so good to hear, Marcia! Thank you for your review. 🙂

        Reply
    5. Josephus Cooks

      April 30, 2025 at 4:39 pm

      The recipe was okay, nothing special. Not worth having to repeatedly close out 8 to 10 pop-up windows on my phone.
      I didn't read the long-winded story at the beginning, I just skipped to the recipe. I will never make this again.

      Reply
    6. Russell Schneider

      January 22, 2025 at 7:01 pm

      So I am wintering in Mexico. My cooking equipment and my kitchen is a little challenging.
      This recipe was incredibly delicious. Slight variation on the spinach, none here, so used frozen. No crushed red pepper, so used a Serrano pepper. Turned out great!

      Best meal I’ve had since I got here!

      Reply
    7. Lois Demers

      November 01, 2024 at 10:24 am

      This was another winner! I enjoy getting Julia's recipes via email, and I had these ingredients and thought 'Check Julia's album.' I used a bit of zest from the lemon, but otherwise followed the recipe exactly. Is it bad that my husband and I ate the entire pan though it was meant for 4 people?

      Reply
      • Julia

        November 10, 2024 at 12:12 am

        Thank you, Lois, for trusting my recipes! I’m so glad you loved this one. My husband and I are known for finishing off the 4 servings of my recipes between just the two of us! Nothing wrong with that! 🙂 🙂

        Reply
    8. Tracey Lauer

      August 06, 2024 at 12:32 am

      Added the pesto as suggested. Also, added some asparagus. This was absolutely delish!! Obsessed.

      Reply
      • Julia

        August 06, 2024 at 1:08 am

        Yay, Tracey, glad you liked it! Love the addition of pesto + asparagus!

        Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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