Experience a delightful blend of fresh flavors and light textures with this Tomato and Spinach Shrimp Pasta. Perfect for a midweek dinner, this dish combines succulent shrimp with vibrant cherry tomatoes and nutritious spinach for a meal that’s as wholesome as it is satisfying.
The simplicity of this recipe allows the natural sweetness of the shrimp and the slight acidity from the tomatoes to shine, balanced by creamy Parmesan cheese. It’s an inviting meal that feels comforting without weighing you down.
- Bright, fresh ingredients create a light yet flavorful pasta dish.
- Shrimp cooks quickly, making this meal ready in under 30 minutes.
- Balanced nutrients from vegetables and protein for a healthy dinner option.
Ingredients
- Penne Pasta: 12 ounces of penne provide a sturdy shape perfect for holding the sauce and ingredients.
- Shrimp: 1 pound of peeled and deveined shrimp adds tender, juicy seafood flavor and protein.
- Olive Oil: 2 tablespoons of extra virgin olive oil used for sautéing and creating a flavorful base.
- Garlic: 1 clove minced to infuse the dish with aromatic and savory notes.
- Cherry Tomatoes: 1 cup halved for a burst of juicy sweetness and vibrant color.
- Fresh Spinach: 2 cups of fresh spinach leaves add a healthy, tender green component that wilts perfectly.
- Grated Parmesan: 1/4 cup grated cheese for a creamy, nutty finish that enhances the pasta.
Instructions
- Cook Pasta Until Al Dente
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Boil the penne according to package directions until al dente, ensuring it has a slight bite for the best texture. Properly cooked pasta will absorb the flavors well without becoming mushy.
- Sauté Garlic and Cherry Tomatoes
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Heat olive oil in a skillet over medium heat, then add minced garlic and cook until fragrant. Add the halved cherry tomatoes and sauté until they soften and release their juices, creating a light sauce base.
- Add Spinach and Wilt
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Incorporate fresh spinach into the skillet, stirring gently until it wilts. This brings a bright color and nutrition, while blending its mild flavor with the tomatoes and garlic.
- Cook Shrimp Thoroughly
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Stir in the peeled and deveined shrimp, cooking until they turn pink and opaque. This quickly adds delicious seafood taste and ensures the shrimp remains tender and juicy.
- Combine Pasta and Parmesan
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Drain the pasta and toss it into the skillet with the shrimp and vegetable mixture. Sprinkle with grated Parmesan cheese and mix well so the cheese melts slightly, coating everything in a subtle, creamy flavor.
- Use freshly grated Parmesan for the best flavor and texture.
- Do not overcook shrimp to keep the texture tender and juicy.
- Reserve a little pasta water to adjust the sauce consistency if needed.
Storage Tips
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave with a splash of water to maintain moisture.
Serving Suggestions
Pair this pasta with a crisp green salad or crusty garlic bread for a complete meal. A light white wine, such as Pinot Grigio, complements the shrimp and fresh tomato flavors beautifully.
- For extra flavor, add a pinch of red pepper flakes while sautéing garlic.
- Use wild-caught shrimp for superior taste and texture.
- Fresh herbs like basil or parsley can be added at the end for a vibrant finish.
FAQs
- Can I use frozen shrimp for this dish?
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Yes, frozen shrimp works well; just be sure to thaw and pat dry before cooking to avoid excess water in the pan.
- What type of pasta works best?
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Penne is ideal due to its hollow shape that holds sauce, but fusilli or farfalle are good alternatives.
- Can I make this dish vegetarian?
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Omit the shrimp and add more vegetables like mushrooms or zucchini for a vegetarian-friendly meal.
- Is it necessary to peel and devein shrimp?
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Yes, peeling and deveining improves texture and taste, making the shrimp more enjoyable to eat.
- How can I make the dish creamier?
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Add a splash of heavy cream or stir in a spoonful of cream cheese when combining pasta and shrimp for a creamier sauce.
- Can I prepare this recipe ahead of time?
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Cook pasta and shrimp separately, then combine just before serving to keep ingredients fresh and avoid sogginess.
Tomato Spinach Shrimp Pasta
Equipment
- 1 skillet for sautéing ingredients
- 1 pot for boiling pasta
Ingredients
- 12 oz penne pasta
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 1 garlic clove minced
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Cook penne pasta according to package directions. Drain and set aside.
- Heat olive oil in a skillet over medium heat.
- Sauté minced garlic and halved cherry tomatoes until softened.
- Add fresh spinach and cook until wilted.
- Add shrimp to the skillet and cook until opaque and done.
- Toss cooked penne with the shrimp mixture and sprinkle with grated Parmesan before serving.
Notes
- Use fresh shrimp for best flavor and texture.
- Substitute penne with other pasta shapes if desired.
- Leftovers can be refrigerated for up to 2 days.
