How to Make Shrimp and Spinach Pasta

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There’s something deeply satisfying about a plate of creamy shrimp and spinach pasta. It brings together a medley of fresh flavors: sweet shrimp, gentle spinach, garlic undertones, and just a hint of spice. Simple enough for a casual weeknight, yet special enough to share when you want to impress. Every forkful offers a mix of comfort and brightness, perfect for both seasoned cooks and kitchen newcomers.

What Makes Shrimp and Spinach Pasta Stand Out

This pasta bridges the gap between quick and impressive. Each bite balances briny shrimp with vibrant baby spinach, all wrapped in a garlic-tomato cream sauce that clings just right to the noodles. While pasta dishes abound, using shrimp in pasta delivers elevated flavor without extra effort. It’s a one-pan affair that comes together in under 45 minutes, yet looks and tastes like you spent hours.

Key benefits of this recipe include:

• Speed: From stovetop to table in less than an hour, with prep kept simple.
• Visual Appeal: The blend of white shrimp, deep green spinach, and ruby tomatoes makes for a striking plate.
• Well-Rounded Flavor: Notes of Parmesan, red pepper flakes, and Italian herbs add complexity without fuss.

Ingredients You’ll Need

The foundation of great pasta is fresh ingredients. Here’s what you’ll need, with plenty of opportunities for flexible choices:

Main Ingredients

• Large Shrimp: Fresh or frozen, peeled, and deveined. Larger sizes (26–30 per pound) hold up best.
• Pasta: Penne and fettuccine are classic, but linguine or even spaghetti work.
• Baby Spinach: Washed and ready to go. Regular spinach also works; just chop or tear it first.

For the Sauce

• Shallot: Offers a mild, sweet depth. Onion can be substituted in a pinch.
• Garlic: Essential for aroma and taste. The finer the chop, the more flavor released.
• Tomato Paste: Gives the sauce its rich color and tangy foundation.
• Diced Tomatoes: Canned or fresh, they add juicy texture.
• Chicken Broth: Enhances depth. Vegetable broth is a suitable choice for pescatarians.
• Heavy Cream (Optional): For a creamy, restaurant-style sauce.
• Parmesan Cheese: Freshly grated is best, adding both flavor and texture.
• Olive Oil and Butter: Combining both builds richness without being heavy.

For Seasoning

• Paprika & Chili Flakes: Provide warmth and subtle heat.
• Salt & Pepper: Bring out all the flavors.
• Italian Seasoning: Classic herb blend for an Italian profile.
• Fresh Parsley: For garnishing and fresh flavor.

Ingredient Table

Step-By-Step Instructions

Preparing shrimp and spinach pasta doesn’t demand advanced technique—just a logical sequence and a careful watch.

1. Prep and Season

• Pat shrimp dry with paper towels.
• Toss them with paprika, chili flakes, salt, and pepper.
• Tip: Patting shrimp dry helps them sear rather than steam.

2. Cook the Shrimp

• Heat olive oil and butter in a large skillet over medium-high heat.
• Add shrimp in a single layer; cook for 2 minutes each side, until pink and barely opaque.
• Transfer cooked shrimp to a plate.

3. Start the Sauce

• Add diced shallot and garlic to the same pan.
• Sauté until fragrant, 1–2 minutes.
• Stir in tomato paste and warm through for about 30 seconds.

4. Simmer with Tomatoes and Broth

• Pour in diced tomatoes (with their juices) and chicken broth.
• Sprinkle in Italian seasoning.
• Bring to a gentle simmer.

5. Add Pasta

• Add uncooked pasta directly to the skillet.
• Cover and simmer, stirring occasionally, until pasta is just al dente, about 10–12 minutes.
• Example: If using penne, test a piece after 9 minutes.

6. Make It Creamy

• Lower the heat.
• Stir in cream (if using) and half of the Parmesan.
• Let simmer, uncovered, for a few minutes to bring everything together.

7. Finish with Shrimp and Spinach

• Return the shrimp (and any accumulated juices) to the pot.
• Add baby spinach by handfuls, stirring gently until wilted.
• Taste and adjust seasoning.

8. Serve

• Spoon into bowls or onto plates.
• Top with freshly grated Parmesan and a scatter of parsley.

Pasta Tips and Variations

It pays to treat each component with a little care. Below are tips for bringing the dish to its best:

Pasta Choices

• Shape selection: Short shapes like penne catch the sauce, while long shapes like linguine give a classic feel.
• Whole grain or alternative pasta: Lentil or chickpea-based pastas hold up well and bring extra protein.

Shrimp Suggestions

• Frozen shrimp: Thaw in a colander under cold running water before seasoning.
• Peeling and deveining: Look for ‘EZ-peel’ shrimp if you want to save time.

Cooking Tips

• Avoid overcooking: Remove shrimp from heat as soon as they become pink.
• Reserve pasta water: A splash can loosen sauce if it thickens while cooling.

Flavor Enhancements

• Splash of white wine: Add before the tomatoes for extra depth.
• Additional vegetables: Sliced mushrooms or halved cherry tomatoes add interest.

Adjusting the Heat

• For a spicier dish, add extra chili flakes or a pinch of cayenne.

Serving Suggestions

Pair your shrimp and spinach pasta with simple sides that highlight its flavors:

• Crusty baguette or garlic toast
• Mixed green salad with a lemon vinaigrette
• Chilled white wine, such as Pinot Grigio or Sauvignon Blanc, which brings out the seafood’s sweet notes

Storage and Reheating

Shrimp and spinach pasta tastes best fresh, but leftovers still hold up.

• Refrigerate: Store cooled pasta in an airtight container for up to 3 days.
• Reheat gently: Use the stovetop on low, adding a splash of water or milk to revive the sauce. Avoid boiling, as shrimp can become tough.
• Freezing is not recommended because the texture of shrimp and cream sauce can become grainy.

Frequently Asked Questions

Can I use pre-cooked shrimp?
Yes, though the final flavor is better with raw shrimp. If using pre-cooked, add them at the very end with the spinach, just to warm through.

Is there a dairy-free option?
Swap out butter for more olive oil, skip the cream, and use a dairy-free Parmesan substitute.

What’s the best way to add more protein?
Stir in canned white beans after cooking the pasta for a filling boost.

Why This Recipe Works

From the first sizzle of garlic in olive oil, this dish builds flavor with each step. Cooking the pasta right in the sauce blends everything together, creating just the right texture while saving dishes. The shrimp release sweet juices, merging with tomato and Parmesan for layers of taste in every bite. Spinach adds a rush of color and nutrition, and each part of the dish complements the next, without overshadowing the star ingredient.

Shrimp and spinach pasta is proof that a memorable meal doesn’t have to be complicated. With a bit of attention—choosing the right shrimp, perfecting the sauce, and finishing strong—you’ll have a dinner that draws applause, even if you’re only cooking for yourself.

Shrimp and Spinach Pasta

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Main Course / Cuisine: American

Prep Time 20 minutes

Cooking Time 25 minutes

Servings 4 servings

Calories 739 cal

This shrimp and spinach pasta is an easy one-pan dinner. It’s loaded with juicy shrimp and flavorful tomatoes. There’s a touch of cream and plenty of hearty spinach.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon tomato paste
• 1/2 cup heavy cream, optional
• 1/2 cup grated Parmesan cheese, divided
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon pepper
• 12 ounces pasta (spaghetti, fettuccine, penne, fusili, etc.)
• 2 cup chicken broth
• 1 tablespoon butter
• 1 shallot, minced
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon chili flakes, optional
• 1 teaspoon Italian seasoning
• 1 (14.5 ounce) can diced tomatoes
• 4 cups fresh baby spinach
• 1 teaspoon paprika
• Fresh parsley, chopped (for garnish)

Instructions

1. Clean and pat dry the shrimp. Season on both sides with the paprika, chili flakes, salt, and pepper.
2. Melt the butter in a large skillet with the olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from the skillet and set aside.
3. Reduce the heat to medium and add 1 tablespoon of olive oil to the same skillet. Add the minced shallot, garlic, and tomato paste and cook, stirring constantly, for 1-2 minutes.
4. Add the chicken broth, diced tomatoes, Italian seasoning, and pasta. Stir well and bring to a boil. Then, cover the skillet, reduce the heat to low, and simmer for 10-15 minutes, stirring occasionally, until the pasta is cooked.
5. If using, pour in the cream and add 1/4 cup of Parmesan. Stir well, then taste and adjust the seasonings as needed.
6. Return the shrimp to the pan and simmer for 2-3 minutes. Remove the skillet from the heat and add the spinach. Stir until wilted.
7. Serve hot with extra Parmesan and fresh parsley. Enjoy!