Go Back
–+ servings
Tomato Spinach Shrimp Pasta

Tomato Spinach Shrimp Pasta: A 30-Minute Mediterranean Feast

Experience the vibrant flavors of Tomato Spinach Shrimp Pasta, a quick Mediterranean dish perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Spaghetti Substitute with gluten-free pasta if desired.
For the Protein
  • 1 pound Shrimp Use fresh or thawed frozen shrimp.
For the Vegetables
  • 2 cups Grape Tomatoes Cherry tomatoes can be used as an alternative.
  • 4 cups Fresh Spinach Make sure to thaw and squeeze out excess water if using frozen.
For the Sauce
  • 2 tablespoons Garlic Minced fresh garlic is recommended.
  • 2 tablespoons Butter Can substitute with olive oil or vegan butter.
Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot
  • Colander
  • Large skillet
  • wooden spoon

Method
 

Cooking Steps
  1. Cook the spaghetti in a large pot of salted boiling water for about 8-10 minutes until al dente, then drain and set aside.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat, then sauté minced garlic for 1 minute.
  3. Add shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.
  4. Incorporate grape tomatoes and fresh spinach, cooking for an additional 2-3 minutes until spinach wilts and tomatoes burst.
  5. Add the drained spaghetti to the skillet, toss to combine, and season with salt and pepper to taste.
  6. Serve immediately, garnished with grated Parmesan cheese or red pepper flakes if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge. For longer storage, freeze in a container for up to 2 months.

Tried this recipe?

Let us know how it was!