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This tomato spinach shrimp pasta dish transforms simple ingredients into a vibrant, Mediterranean-inspired meal that's perfect for busy weeknights or casual entertaining. The light yet satisfying combination creates a restaurant-quality dish that comes together in just 30 minutes.
I first created this pasta on a summer evening when I wanted something quick but elegant for unexpected dinner guests. The bright colors and flavors impressed everyone so much that it's now my go-to recipe whenever I need a reliable crowd-pleaser without spending hours in the kitchen.
Ingredients
- Spaghetti: Offers the perfect texture to hold the light sauce; best select bronze-die pasta for superior sauce-gripping ability
- Large shrimp: Provides tender protein; look for wild-caught when possible for best flavor and texture
- Fresh spinach: Adds vibrant color and nutrition; baby spinach works perfectly requiring no chopping
- Cherry tomatoes: Bring natural sweetness and brightness; choose ripe ones that yield slightly to pressure
- Garlic: Creates the aromatic base; quality matters so use fresh cloves rather than pre-minced
- Olive oil: Forms the foundation of the sauce; use extra virgin for best flavor
- Red pepper flakes: Add a gentle heat that balances the sweetness; adjust according to preference
- Parmesan cheese: Offers salty depth; freshly grated creates the most authentic finish
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente according to package directions, usually 8-10 minutes. Stir occasionally to prevent sticking. Before draining, reserve about half cup of starchy pasta water—this liquid gold helps create silky sauce later. Drain pasta but do not rinse to preserve the starch that helps sauce adhere.
- Prepare the Shrimp:
- Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add shrimp in a single layer, seasoning with salt and pepper. Cook undisturbed for 2 minutes until pink on bottom, then flip each piece. Cook another 1-2 minutes until opaque throughout but still tender. Remove immediately to prevent overcooking. Perfectly cooked shrimp should form a loose C shape; overcooked shrimp curl into tight Os.
- Create the Sauce Base:
- In the same skillet, add remaining olive oil and minced garlic, cooking just until fragrant, about 30 seconds. Avoid browning which creates bitterness. Add halved cherry tomatoes and increase heat to medium-high. Cook tomatoes undisturbed for 1 minute, then stir gently, allowing them to soften and burst, releasing their sweet juices. This creates a natural tomato sauce without added ingredients.
- Bring Everything Together:
- Add fresh spinach to the hot skillet in batches if necessary, allowing each portion to wilt before adding more. Pour in broth and simmer for 2 minutes, reducing slightly. Add cooked pasta, tossing continuously with tongs to coat every strand. If sauce seems too tight, add reserved pasta water a tablespoon at a time until silky. Return shrimp to skillet, folding gently to distribute without breaking. Heat through for 1 minute, allowing flavors to meld.
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The secret hero of this dish is actually the pasta water. I learned from my Italian grandmother that this starchy liquid creates the silky emulsion that professional chefs achieve. The first time I skipped reserving some, I ended up with dry, separate ingredients instead of the cohesive, silky dish that makes this recipe special.
Perfect Pairing Suggestions
This vibrant pasta dish pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc. The bright acidity in these wines complements the tomatoes while cutting through the richness of the olive oil. For a complete meal, serve with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens provide a pleasant contrast to the sweet tomatoes and savory shrimp.
Make-Ahead Options
While this pasta is best enjoyed fresh, you can prep components ahead of time to streamline dinner. Clean and devein shrimp up to 24 hours before cooking, storing covered in the refrigerator. Halve tomatoes and mince garlic earlier in the day. Cook the entire dish up to one day ahead, reheating gently with a splash of broth to revive the sauce. The spinach may darken slightly, but the flavor remains delicious.
Customization Ideas
This versatile recipe welcomes adaptations based on preferences and pantry availability. Replace shrimp with cubed chicken breast or keep it vegetarian by adding cannellini beans for protein. Swap spinach for arugula or kale, adjusting cooking time accordingly. For a creamier version, add a splash of heavy cream to the sauce. During summer, incorporate fresh herbs like basil, oregano, or thyme for additional dimension.
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Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can use any pasta of your choice, such as linguine, fettuccine, or even gluten-free options.
- → What can I substitute for chicken broth?
Vegetable broth or water with a pinch of salt works well as a substitute for chicken broth.
- → How do I know when the shrimp is done?
The shrimp is ready when it turns pink and opaque, usually taking about 2-3 minutes per side over medium heat.
- → Can I make this dish spicier?
Yes, you can add more red pepper flakes to increase the heat to your preference.
- → How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
- → Is it possible to make this dish dairy-free?
Yes, simply omit the Parmesan cheese or substitute it with a dairy-free alternative.