Shrimp tomato spinach pasta drenched in a rich tomato sauce. This dish is SUPER easy to make in under 30 minutes, and it is a flavorful, delicious meal that doesn't need any sides.
Shrimp Tomato Spinach Pasta
What I really like about this dish is that it is a whole meal that does not need any sides; it has veggies, carbs and protein in it. The recipe also, is super easy; it is under 30 minutes, which makes it perfect for weeknight dinners.
I love cooking with fresh ingredients; so, I used fresh tomatoes, garlic, spinach and shrimp.
Fresh spinach really works best in this recipe compared with frozen one. I actually tested the recipe with both, and there is a huge difference in taste.
I also added 2 tablespoons of hot sauce, which was AMAZING, it gave the dish a spicy kick! However, you may reduce this amount or skip it if you don't like any heat in your dish.
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Olive oil: To saute the vegetables in.
Vegetables: I used fresh plum tomato, spring onion, garlic and fresh spinach.
Pasta: I used spaghetti but you may use your favorite pasta. You can also use gluten-free pasta to make this dish gluten-free.
Shrimps: I used pre cooked shrimp.
Tomato sauce and hot sauce
Vegetable broth: You may use fish or chicken broth.
Seassonings: Salt, pepper and paprika.
How To Make Shrimp Tomato Spinach Pasta
One (Cook the pasta): Cook the pasta in salted water as it is written on the package instructions then drain it.
Tip: Don't overcook the pasta and drain the pasta well to remove any excess water.
Two: In a large skillet, heat the oil over medium heat, then add the garlic, stir for one minute.
Three: Add tomato, spinach, spring onion, shrimp, broth, salt, pepper and paprika, and cook until tomato is a bit soft, about 4-5 minutes.
Four: Add the tomato sauce and hot sauce, and stir. Toss the cooked pasta and make sure it is well coated with the sauce. Serve hot.
- Add some fresh herbs such as basil or parsley.
- Make it cheesy, and add ½ cup of parmesan cheese.
Of course, you can, frozen or fresh you will get the same result. Just make sure to defrost the shrimps before using it in this recipe.
I don't recommend freezing cooked pasta at all; it loses its taste and flavours when you freeze it. You can keep the leftovers in the fridge for 1-2 days in an airtight container.
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Thank you for checking out my recipe!
Shrimp Tomato Spinach Pasta
- Cook the pasta in salted water as it is written on the package instructions and then drain it.300 g spaghetti
- In a skillet, heat the oil over medium heat then add the garlic, stir for one minute.2 tablespoon olive oil, 5 cloves garlic
- Add tomato, spinach, spring onion, broth, salt, pepper and paprika, cook until tomato is a bit soft about 4-5 minutes.2 cups fresh spinach, 1 cup plum tomato, 2 spring onion, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, 1 cup vegetable broth
- After that, add the tomato sauce, hot sauce and shrimps, stir.150 g tomato sauce, 2 tablespoon hot sauce, 500 g shrimps
- Toss the pasta and make sure it is well coated with the sauce.
- Serve hot.