If you’re after a weeknight dinner that feels like a splurge but happens to come together in just 30 minutes, Shrimp Tomato Spinach Pasta in Garlic Butter Sauce is about to become your new go-to. Juicy shrimp, sweet cherry tomatoes, and tender spinach are tossed with perfectly cooked pasta in a luscious garlic butter sauce that clings to every bite. Finished with a shower of fresh Parmesan, it’s equal parts rustic, elegant, and satisfying—like your favorite trattoria special, made effortlessly at home.
Ingredients You’ll Need
One of the joys of Shrimp Tomato Spinach Pasta in Garlic Butter Sauce is how it transforms simple, vibrant ingredients into something magical. Each addition brings its own personality, from the fresh greens of spinach to the savory butter-sautéed shrimp, creating flavor in every forkful.
- Pasta (8 oz): Use linguine, spaghetti, or penne—whatever shape you prefer; they all soak up the delicious sauce wonderfully.
- Olive oil (1 tablespoon): Adds an earthy, fruity base that keeps the sauce smooth and helps garlic bloom.
- Butter (1 tablespoon): Gives richness and helps create that classic garlic butter sauce texture.
- Garlic (4 cloves, minced): The star of the sauce, bringing irresistible aroma and savoriness.
- Shrimp (1 pound, large, peeled and deveined): Fast-cooking protein that turns beautifully pink and tender.
- Italian seasoning (1 teaspoon): A blend of herbs that ties the whole dish together with subtle Mediterranean flair.
- Salt (½ teaspoon): Enhances every flavor—don’t skimp!
- Black pepper (¼ teaspoon): Adds a gentle backbone of heat and sharpness.
- Crushed red pepper flakes (¼ teaspoon, optional): For a playful, spicy kick—use as much or as little as you like.
- Fresh spinach (2 cups): Wilts into silky ribbons, adding bright color and a fresh bite.
- Cherry tomatoes (1½ cups, halved): Sweet, juicy bursts of flavor that help make the sauce and look gorgeous.
- Grated Parmesan cheese (¼ cup, plus extra for serving): Melts into the sauce for intense savory depth and creaminess.
- Reserved pasta water (¼ cup): Helps create a perfectly silky sauce that hugs the noodles.
- Fresh lemon wedges & chopped parsley (optional, for garnish): A finishing touch of color and flavor to make the dish pop.
How to Make Shrimp Tomato Spinach Pasta in Garlic Butter Sauce
Step 1: Boil the Pasta
Bring a big pot of salted water to a boil, toss in your favorite pasta, and cook until perfectly al dente—tender with just a little bite. Don’t forget to scoop out a bit of the starchy pasta water before you drain; it’s your secret weapon for a creamy sauce that binds everything together.
Step 2: Sauté the Aromatics and Shrimp
In a large skillet, warm the olive oil and butter over medium heat. Add the minced garlic and let it gently sizzle for about 30 seconds, just until fragrant—be careful not to let it burn! Scatter in the shrimp, sprinkle with Italian seasoning, salt, pepper, and if you’re feeling bold, a shake of red pepper flakes. Cook each side for 2 to 3 minutes, just until the shrimp turn pink and start to curl. Remove the shrimp to a plate so they stay juicy.
Step 3: Cook the Tomatoes and Spinach
Without cleaning the skillet (that’s where all the good flavor lives!), add the halved cherry tomatoes. Sauté for a couple of minutes until they’re softening and blistered, leaking sweet tomato juices into the pan. Add in the fresh spinach and fold it gently into the mix; it’ll wilt in no time, adding a beautiful green swirl.
Step 4: Bring It All Together
Return those plump shrimp and your drained pasta to the skillet. Use tongs or a big spoon to toss everything together, drizzling in your reserved pasta water as you go so the sauce becomes silky and clings to every noodle. Scatter in the Parmesan cheese and give everything one last loving toss. Taste and tweak the seasoning if needed. Your Shrimp Tomato Spinach Pasta in Garlic Butter Sauce is ready to serve!
How to Serve Shrimp Tomato Spinach Pasta in Garlic Butter Sauce
Garnishes
A finishing flourish makes the dish unforgettable. Try a sprinkle of extra Parmesan, a shower of freshly chopped parsley, or a squeeze of lemon juice right at the table for zippy brightness. These little touches add color, aroma, and a fresh feeling to every bowl.
Side Dishes
For a well-rounded meal, pair your Shrimp Tomato Spinach Pasta in Garlic Butter Sauce with a warm, crusty loaf of bread—perfect for sopping up extra sauce—along with a simple mixed green salad tossed in lemon vinaigrette. Roasted asparagus or steamed broccoli are lovely, too, and add even more greens to your plate.
Creative Ways to Present
To really wow your guests, twirl the pasta into neat nests with tongs and lay shrimp artfully on top. Serve in wide shallow bowls to showcase the vibrant colors, or set everything out family-style on a big platter so everyone can dig in together. You can even finish each bowl with a drizzle of herbed olive oil for a special touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), cool the pasta to room temperature first, then stash it in an airtight container in the fridge. It will stay fresh and delicious for up to 2 days. The flavors meld even more overnight, making for a tasty next-day lunch.
Freezing
While shrimp and creamy sauces don’t love the freezer, you can technically freeze Shrimp Tomato Spinach Pasta in Garlic Butter Sauce for up to one month. Freeze right away in single-serve portions and let thaw in the fridge overnight before eating for best results.
Reheating
For the best texture, reheat gently in a skillet or saucepan over medium-low heat, splashing in a little water or broth to loosen the sauce. Stir often to keep the shrimp tender and prevent the pasta from drying out; finish with an extra sprinkle of Parmesan to restore its creaminess.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them completely, pat dry, and proceed with the recipe. Frozen shrimp are a time-saving freezer staple and work beautifully in Shrimp Tomato Spinach Pasta in Garlic Butter Sauce.
What other vegetables can I use in place of spinach?
Feel free to swap in arugula, baby kale, or even sautéed zucchini or bell peppers. The recipe is wonderfully flexible, so use what’s in season or what you already have on hand.
Is this recipe gluten free?
As written, it’s not gluten free due to the pasta, but you can easily substitute your favorite gluten-free pasta. All the other ingredients in Shrimp Tomato Spinach Pasta in Garlic Butter Sauce are naturally gluten free.
How can I make the sauce even creamier?
If you crave extra richness, stir in a splash of heavy cream or a spoonful of cream cheese along with the Parmesan. This transforms the garlic butter sauce into something decadent and luxurious.
Can I make this dish dairy free?
Definitely! Just use vegan butter and omit the Parmesan (or use a dairy-free alternative). The garlic, tomatoes, and shrimp will still shine in the finished dish.
Final Thoughts
I can’t wait for you to dig your fork into this Shrimp Tomato Spinach Pasta in Garlic Butter Sauce—it’s bright, buttery, and brimming with flavor in every bite. If you’re looking to impress yourself (or someone special) with a dish that feels restaurant-worthy but comes together easily, this pasta is just the ticket. Give it a try and make your next dinner something truly memorable!
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Shrimp Tomato Spinach Pasta in Garlic Butter Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delightful dish of Shrimp Tomato Spinach Pasta in Garlic Butter Sauce for a satisfying meal that’s bursting with flavor. This recipe combines succulent shrimp, juicy cherry tomatoes, and fresh spinach in a rich garlic butter sauce, tossed with pasta and Parmesan cheese for a creamy finish. Easy to make yet impressive enough for any occasion!
Ingredients
Pasta:
- 8 oz pasta (linguine, spaghetti, or penne)
Garlic Butter Shrimp:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Additions:
- 2 cups fresh spinach
- 1½ cups cherry tomatoes, halved
- ¼ cup grated Parmesan cheese (plus more for serving)
- ¼ cup reserved pasta water (as needed)
- Fresh lemon wedges and chopped parsley (optional, for garnish)
Instructions
- Cook the pasta: Boil pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.
- Sauté garlic and shrimp: In a skillet, sauté garlic in olive oil and butter. Add shrimp, seasonings, and cook until pink. Set aside.
- Prepare vegetables: Sauté tomatoes until blistered, then add spinach and cook until wilted.
- Combine and finish: Return shrimp to skillet with pasta. Toss, adding pasta water for sauce. Stir in Parmesan and adjust seasoning.
- Serve: Top with Parmesan, parsley, and lemon wedges.
Notes
- To make it creamier, add a splash of heavy cream or cream cheese.
- Variations: Try sun-dried tomatoes or arugula instead of spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 180 mg
