This creamy tomato spinach shrimp pasta is a perfect weeknight dinner! It’s made with juicy shrimp, fresh spinach, and a rich tomato sauce that makes every bite irresistible.
I love how quick this dish is to whip up. Just cook the pasta, toss in the shrimp and spinach, and stir in that dreamy sauce. Dinner is served before you know it!
Key Ingredients & Substitutions
Pasta: Any pasta works here, but I love using penne for its ability to hold onto the sauce. If you’re gluten-free, you can use gluten-free pasta, or even zucchini noodles for a lighter option!
Shrimp: Fresh shrimp is great, but frozen shrimp works just as well! Just remember to thaw them first. If you’re not a fan of shrimp, you could substitute chicken or even chickpeas for a vegetarian twist.
Heavy Cream: For a lighter version, try half-and-half or a plant-based cream like coconut cream. It will alter the flavor slightly but can add a unique twist!
Spinach: Fresh spinach gives a bright color and flavor, but you could use frozen spinach instead. Just be sure to thaw and drain it well to avoid excess water in the sauce.
How Do I Achieve the Perfect Sauce Consistency?
Creating a creamy, smooth sauce is key for this recipe. Here’s how to get it just right:
- Start with a good simmer after adding the crushed tomatoes. This helps thicken the sauce naturally.
- Add the heavy cream on low heat, and mix gently. It should blend smoothly without boiling.
- If the sauce is too thick, gradually stir in reserved pasta water until you reach your desired consistency.
- Taste as you go! Adjusting salt and pepper enhances overall flavor.
With these tips, you’ll have a delicious creamy tomato spinach shrimp pasta that everyone will love!
Creamy Tomato Spinach Shrimp Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225 g) pasta (penne, linguine, or fettuccine)
For the Shrimp:
- 1 lb (450 g) raw shrimp, peeled and deveined
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 can (14 oz/400 g) crushed tomatoes
- 1/2 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This delicious creamy tomato spinach shrimp pasta will take about 20 minutes to prepare and cook. It’s a quick meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and set aside, making sure to reserve about 1/2 cup of the pasta water.
2. Sauté the Shrimp:
While the pasta is cooking, take a large skillet and heat the olive oil over medium-high heat. Add the shrimp, season them with salt and black pepper, and cook for about 2-3 minutes on each side until they’re pink and opaque. Once done, remove the shrimp from the skillet and set aside.
3. Prepare the Onion and Garlic:
In the same skillet, add the chopped onion. Sauté for about 3-4 minutes until it becomes translucent, then add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Create the Tomato Sauce:
Pour the crushed tomatoes into the skillet, then stir in the Italian seasoning and red pepper flakes (if you’re using them). Let this simmer for 5-7 minutes to allow the sauce to thicken a bit.
5. Make it Creamy:
Reduce the heat and slowly stir in the heavy cream. Mix until the sauce turns a lovely creamy pinkish color, then taste and adjust with salt and pepper as needed.
6. Add Spinach:
Now, toss in the fresh spinach and cook until it’s wilted, which should take about 2 minutes.
7. Combine with Shrimp:
Return the cooked shrimp to the skillet and stir everything together. If the sauce seems too thick, add a little reserved pasta water until you achieve your desired consistency.
8. Mix in the Pasta:
Finally, add your cooked pasta into the skillet and toss it all together until the pasta is completely coated with the creamy sauce.
9. Finish with Parmesan:
Stir in the grated Parmesan cheese, blending it into the sauce for extra flavor.
10. Serve and Enjoy:
Serve your creamy tomato spinach shrimp pasta immediately, garnished with extra Parmesan and fresh basil leaves if desired. Enjoy every creamy, delicious bite!
FAQ for Creamy Tomato Spinach Shrimp Pasta
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw the shrimp before cooking. You can do this overnight in the fridge or quickly by placing them in a sealed bag and submerging in cold water for about 30 minutes.
Can I Substitute Other Greens for Spinach?
Yes! If you’re not a fan of spinach, you can use kale, arugula, or even chopped Swiss chard. Just adjust the cooking time as needed; hearty greens like kale may require a bit longer to wilt.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of cream or broth to loosen the sauce if it thickens.
Is There a Dairy-Free Option for This Dish?
Yes, you can use coconut cream or a plant-based cream alternative. If you’re avoiding dairy altogether, make sure to use a dairy-free Parmesan cheese for garnish to keep the flavors intact!
