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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.
This pasta was wonderful. Lighter than cream sauces .
Cooked this today, so good and easy. Will be using this recipe again......
Hi, did you alter this recipe at all in the last several months? I could swear it tastes different from the first time I made it. Maybe it's just my imagination...?
My boyfriend and I LOVED this recipe! My first time cooking with fresh shrimp (I even peeled and deveined them myself!) and it went great! I love shrimp, but when I make them at home, they always taste terrible. I couldn't not attempt this dish though. We had everything but the shrimp already in the house, so that was an added bonus. It was super easy, even for a novice like me. We added extra spinach, and maybe a little more garlic, since I didn't measure, but it was SO good. He wants it to be a weekly meal, and kept saying I've been hiding my cooking talent! Ha! If only he knew how easy it was! THANK YOU!
What an awesome story! Congrats on a successful cooking adventure!
I made it! Not only was it quick, it was delicious! I added mushrooms and crab as well.
My dad made this a few weeks ago and it was delicious. It's a repeat. And pretty healthy. Thanks!
Nutritional information please?
I don't have that capability yet on my site, but you can copy and paste the ingredients to get the nutritional data, using this online tool: https://www.caloriecount.com/
Hello, Just wondering if you have the nutrition facts on this meal. I made it for the the family tonight and it's a winner and a must to make again :))
Can 2% milk be used instead of half and half?
I made this last night it was sooo good
Thank you, I am so glad you enjoyed it!
Made this tonight for company. It was one of the most delicious pastas I have ever made. I did add a little white wine and fresh parsley. Did all the cooking of everything at 4:00. Took it off the heat. Dinner was at 7:30. Cooked pasta, heated shrimp and spinach (used spinach and kale combo, AND DID NOT PRE COOK SPINACH .) Thank you so much
This is my new go to pasta dishes for company.
So delicious!!
Thank you, Donna, I am so glad this recipe worked for you and your company!
I plan to make this tomorrow night. I need to have it nearly ready when I get home from the gym, I am thinking of taking it to the point when you cook the pasta, just before I leave . Do you think that will still be ok. I'll be gone 2 hours. Or should I just par cook the shrimp then have everything else ready. Would appreciate your advice
This recipe is really the best when served immediately because the spinach and tomatoes really don't need that much cooking, and it's so easy to overcook the shrimp, that I prefer to cook the shrimp right before serving!
This recipe was super easy and spool good! Thank you for making tonight's dinner so relaxed and enjoyable.
Erin, thank you so much for your sweet comment! I am glad you liked this recipe!
Prepared this tonight. It was awesome. Thanks for sharing. I believe it will count
as a low calorie meal. Which makes it even better.
If you're cooking pasta separately, it is technically a 2-pot meal! Looks delicious.