Tomato Spinach Shrimp Pasta

This tomato spinach shrimp pasta is a light yet flavorful dish that’s quick enough for busy weeknights and elegant enough for guests. Juicy shrimp are sautéed with garlic and grape tomatoes in a simple buttery sauce, then tossed with spinach and spaghetti for a colorful, satisfying meal. There’s no cream in the sauce, but the combination of chicken broth, olive oil, and butter makes it rich and savory without being heavy. It’s a great way to use fresh ingredients for a dish that looks and tastes like it came from a restaurant—ready in under 30 minutes.

Ingredients

• 8 ounces uncooked spaghetti

• 1 pound uncooked shrimp (31–40 per pound), thawed and peeled

• 1 tablespoon olive oil

• 2 tablespoons butter

• 4 cloves garlic, minced

• 10 ounces grape tomatoes, halved

• ¼ cup chicken broth

• ¼ teaspoon Italian seasoning

• 2 cups packed fresh baby spinach

• Salt and pepper, to taste
  
  

Directions

1. Boil a pot of salted water and cook the spaghetti al dente according to package directions.
   
   

2. In a skillet over medium-high heat, heat olive oil and butter.
   
   

3. Once hot, add garlic and sauté for about 30 seconds.
   
   

4. Stir in grape tomatoes, chicken broth, and Italian seasoning.
   
   

5. Cook for about 5 minutes, stirring occasionally, until tomatoes soften and break down.
   
   

6. Add shrimp and spinach to the skillet and reduce heat to medium.
   
   

7. Cook for about 5 minutes, stirring occasionally, until shrimp are pink and cooked through and spinach is wilted.
   
   

8. Season with salt and pepper to taste.
   
   

9. Toss with drained spaghetti.
   
   

10. Add a splash of hot pasta water if more sauce is desired.
    
    

Nutrients

• Calories: ~400–450 kcal per serving

• Carbohydrates: ~40 g

• Protein: ~30 g

• Fat: ~15 g

• Saturated Fat: ~5 g

• Cholesterol: ~180 mg

• Sodium: ~500 mg

• Fiber: ~3 g

• Sugar: ~4 g

• Vitamin A: High

• Vitamin C: Moderate

• Calcium: Moderate

• Iron: Moderate