This post may contain affiliate links. Read my disclosure policy.
Shrimp Tomato Spinach Pasta in Garlic Butter Sauce - a delicious Italian pasta dish with lots of fresh ingredients!
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!
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.
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.
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.
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.
8) Top with grated Parmesan cheese, when serving.
Enjoy this Shrimp Tomato and Spinach Pasta!
Shrimp Tomato Spinach Pasta in Garlic Butter Sauce
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
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 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.
I didn't have fresh shrimp, I used frozen, the recipe came out fabulous!
I am happy to hear that! Thank you for the 5-star review - I appreciate it! 🙂
Made this last night! Yum!
Sheila, I am glad you liked it!
I made it. It was delicious!!!! Only one complaint. Why not adjust the recipe for 16oz of fettuccine. I found no 10oz pkgs and what am I going to do with 6oz of fettuccine? Thank you for the recipe
Kay, I am glad you enjoyed the recipe! You can use 16 oz of pasta if you like or 8 oz instead of 10 oz if that's more practical.
Excellent recipe! Last time I made this I substituted the shrimp for chicken and it was quite tasty. Tonight I will enjoy it with shrimp. Enjoy!
Jerry, so glad you enjoyed this! Thank you for stopping by and taking the time to share a 5-star review - I really appreciate it! 🙂
We love it! Thak you for sharing this recipe.
So glad you enjoyed this!
This was wonderful, easy, delicious, not too anything. It will be my go to recipe for shrimp from now on. I did not cook the spinach until I added it to the pan with the tomatoes, didn’t cook it ahead.
Delicious! I made this for my family tonight and all plates have been cleaned. Thank you!
We loved it! Since we still had rice tonight, we'll try to make it a pasta sauce next time but oh my, the kids loved it with their rice 😀
Excellent and pretty simple. Will put in monthly rotation for sure.
Fantastic! Absolutely DELICIOUS! I have made a similar dish with bay scallops, shrimp, tomatoes and asparagus baked in the oven, I thought it was great - HOWEVER NOTHING COMPARED TO YOUR RECIPE.
THANK YOU!!
Very good, will make again!!
Just finished this dish, delicious. Forgot about the lemon, the kitchen smelled incredible, lost track. We have made similar recipes, this is far above the rest. I think the paprika is the wild card. Will be having this dish often. Thank you for sharing
I used white wine instead of lemon and fresh pasta from Whole Foods instead of dry pasta. My family couldn’t stop commenting on how delicious it was.
Delicious!
Wonderful... i love the spinach and tomatoes combo.