Go Back

Tomato Spinach Shrimp Pasta

A delightful one-pan pasta dish bursting with flavors of shrimp, spinach, and creamy tomato sauce, perfect for a quick and delicious dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz pasta (your favorite type) Choose a shape that holds sauce well, like fusilli or farfalle.
Main Ingredients
  • 1 tbsp olive oil
  • 1 lb shrimp, peeled and deveined Avoid overcooking; they should be tender, not rubbery.
  • 2 cups fresh spinach Can add extra vegetables like zucchini or bell peppers.
  • 1 can (15 oz) tomato sauce
  • 1 cup heavy cream Can be substituted with coconut milk for a lighter option.
  • 2 cloves garlic, minced Sauté until fragrant.
  • to taste Salt and pepper
  • to taste Grated Parmesan cheese Optional for serving.

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions. Drain and set aside.
Cooking the Shrimp
  1. In a large pan, heat the olive oil over medium heat. Add the shrimp, cooking until they turn pink, about 3-4 minutes.
  2. Toss in the garlic and sauté for 1 minute until fragrant.
Making the Sauce
  1. Add the tomato sauce and mix well. Let simmer for 3 minutes.
  2. Stir in heavy cream and let it bubble for a minute before adding your spinach. Cook until wilted.
Combining Ingredients
  1. Mix in the cooked pasta, and season with salt and pepper.
  2. Serve hot, garnished with Parmesan cheese if desired.

Notes

If storing leftovers, keep in an airtight container in the fridge for up to 3 days. Avoid freezing due to the cream separating. Reheat on the stove with a splash of water or cream.