SHRIMP PASTA WITH SPINACH AND TOMATOES
This Shrimp Pasta with Spinach and Tomatoes is a quick, flavor packed meal that’s both wholesome and satisfying. With tender shrimp, baby spinach, juicy tomatoes and a touch of tangy sun-dried tomatoes, it’s the perfect easy weeknight dinner to whip up in under 30 minutes!
Looking for more quick dinner recipes? Try this Creamy Pasta Alfredo with Salmon, this Pan Seared Fish with Cherry Tomatoes or this incredible Shrimp and Chicken Fried Rice!

Shrimp Pasta with Tomato and Spinach – Simple, delicious and another < 30min meal!
Let’s make it!
What You’ll Love About This Recipe
Recipe Ingredients
What you’ll need, to make this SHRIMP PASTA WITH SPINACH AND TOMATOES:

Ingredient Notes
Parmesan Cheese: Use freshly grated Parmesan cheese as it adds richness, saltiness, a hint of nuttiness and melts smoothly for a creamy sauce. Avoid pre-grated Parmesan cheese which often contains anti-caking agents, which that affect how it melts, making it less creamy. It also tends to lack flavor and freshness compared to freshly grated Parmesan;
Minced Garlic: I use fresh garlic crushed in a mortar and pestle. For ease, you can also use store bought minced garlic in a jar, which also works great!;
Spices: a little goes a long way when seasoning shrimp. A pinch of salt, garlic powder, paprika, and a sprinkle of Italian herbs are all it takes to pack in great flavor!
Tomato: The tomatoes break down during cooking, thickening the sauce and enhancing the flavor, forming the foundation of the sauce base. I use grape tomatoes, but you can also use cherry tomatoes;
Sun-Dried Tomato: adds a tangy twist and enhances the flavor of the fresh tomato sauce, while perfectly complementing the spinach and shrimp. I use Sandhurst Sun-Dried Tomatoes, which is readily available in Australia;
Fresh Shrimp: While high-quality frozen shrimp is widely available, nothing beats the flavor and texture of fresh shrimp for this recipe – I highly recommend using it!
Baby Spinach: adds nutrients, a mild flavor, vibrant color and a soft texture that blends perfectly into the dish.
How To Make Tomato Shrimp and Spinach Pasta: Step-By-Step
Here are some quick visual instructions. The full instructions with the exact ingredients are printable in the recipe card below!

Step 1: In a pot, boil salted water for the pasta while preparing the shrimp and sauce. Melt butter in a pan, then add the marinated shrimp;

Step 2: Cook the shrimp for 2-3 minutes on each side, sprinkle with mixed herbs, then remove them from the pan.

Step 3: In the same pan, heat olive oil, then add minced garlic and chilli flakes. Stir and cook for about 1 minute, then add tomatoes. Now is a good time to cook the pasta in the boiled water;

Step 4: Stir and cook until the tomatoes soften, mashing some while leaving others whole. Then, add the chopped sun-dried tomatoes and baby spinach;

Step 5: Gradually add the reserved pasta water to loosen the sauce, adjusting until you achieve your desired consistency.

Step 6: Add freshly grated Parmesan cheese and chopped parsley, then stir to combine. Top with the cooked shrimp, garnish with more cheese and parsley, and it’s ready to serve!
Recipe Tips & Tricks
TIP 1 – USE FRESH SHRIMP: Fresh shrimp offers the best texture, flavor, and even cooking, while also soaking up seasoning more effectively. If using frozen, be sure to pat them dry to avoid excess moisture in the pan.
TIP 2 – DON’T OVERCOOK THE SHRIMP: Shrimp cook quickly, 2-3 minutes per side is enough. This will keep them juicy and tender;
TIP 3 – FRESHLY GRATED PARMESAN: For that real restaurant quality outcome, use freshly grated Parmesan for a richer flavor and creamier texture in the sauce. It’s truly worth it!;
TIP 4 – COOK PASTA LAST: Boil the water ahead of time, but cook the pasta towards the end of the process, to prevent it from sticking together while you prepare the sauce.
TIP 5 – RESERVE PASTA WATER: Save some starchy pasta water to adjust the sauce’s consistency and help it cling to the pasta.
PRO TIP
For AL DENTE pasta, undercook the pasta slightly, as it will finish cooking in the sauce, while absorbing all the flavors.

Storage & Reheating
Reheating:
The best method to reheat Tomato Spinach Shrimp Pasta, is to use a skillet on low heat. Add a small splash of water or olive oil to prevent it from drying out. Gently stir and heat until warm. You can also microwave it in short bursts, stirring in between, but be mindful not to overcook the shrimp.
Storage: To store this delicious pasta, let it cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 3-4 days.
Freezing: While you can freeze this meal, it is likely to change the texture of the shrimp, spinach, and pasta, affecting the flavor. If you decide to freeze it, store in an airtight container and use within 1-2 months. For the best results, freeze the pasta and sauce separately from the shrimp, and try to use fresh shrimp instead of frozen.
WATCH HOW TO MAKE IT!
Additions & Substitutions
Additions: Feel free to mix and match based on your preferences:
- Mushrooms: Add sautéed mushrooms for extra texture and umami.
- Olives: Black or Kalamata olives can give a nice briny contrast to the dish.
- Capers: For a tangy, salty bite that complements the shrimp and tomatoes.
- Lemon zest or juice: A squeeze of lemon brightens up the flavors.
- Fresh herbs: Basil, parsley, or oregano can add a fragrant, fresh finish.
- Pine nuts or walnuts: For a crunchy texture and nutty flavor.
Substitutions: Feel free to use any of the substitutions below:
- Tomatoes: I use fresh grape tomatoes, but you can also use cherry. As an alternative to fresh, you can definitely use tinned tomatoes. They’re a convenient alternative to fresh tomatoes and still provide a rich, flavorful base for the sauce. Just be sure to adjust seasoning to taste, as canned tomatoes can sometimes be a bit more tangy or sweet than fresh ones;
- Baby Spinach: If you’re looking for a substitute for spinach, you can try leafy greens like kale, Swiss chard, or arugula. Fresh basil can also be a great option, adding a fragrant, aromatic flavor to the dish.
- Parmesan Cheese: If you need a substitute for Parmesan, here are a few options. While each offers a unique flavor, they all work well as replacements in most recipes.
- Pecorino Romano: Similar in texture and flavor but slightly sharper and saltier.
- Grana Padano: A milder, less salty cheese that still offers a similar crumbly texture.
- Asiago: A nutty, tangy cheese that works well in place of Parmesan.
- Romano: Slightly stronger and sharper, but works well in pasta dishes.
- Vegan Parmesan: Made from nuts like cashews or almonds, nutritional yeast, and seasonings—great for dairy-free options.
- Fresh Garlic: you can also use garlic powder, rehydrated garlic flakes/granules or pre minced jarred garlic.
- Pasta: I prefer using spaghetti for this recipe, but feel free to try it with any pasta variety! Try linguine, penne, fettuccine etc.
- Shrimp: Below are some alternatives to raw shrimp. While each one will alter the flavor and texture slightly, they will still complement the tomato and spinach sauce beautifully.
- Pre-cooked Shrimp will also work if you’re short on time, just heat them through gently.
- Frozen Shrimp: a convenient option, just make sure to thaw them properly before use. Once thawed, pat them dry to remove excess moisture.
- Other protein options include chicken, scallops, white fish or tofu.

More Dinner Recipes You’ll Love!
I hope you enjoyed this delicious Shrimp Pasta with Tomato and Spinach! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!

SHRIMP PASTA WITH SPINACH AND TOMATOES
Ingredients
- 150 g spaghetti dried
- 2 tbsp butter unsalted
- 6-8 pieces raw shrimp cleaned, shelled deviened
- pinch salt
- ¼ tsp garlic powder
- ¼ tsp paprika powder
- ½ tsp mixed dry Italian herbs
- 2 tbsp olive oil
- 1 tsp minced garlic
- ½ tsp chilli flakes aka red pepper flakes
- 250 g grape tomatoes or cherry tomatoes
- 3 tbsp sun-dried tomatoes
- fresh baby spinach handful
- ½ cup parmesan cheese freshly grated
- ¼ cup fresh curly parsley finely chopped
Instructions
COOK SHRIMP AND SAUCE BASE
- In a small bowl, marinate shrimp in garlic powder, paprika powder and salt to taste for a few minutes.
- In a pan, melt butter over low-medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side, searing them until golden. Sprinkle with Italian herbs, then remove from the pan.
- In the same pan, heat olive oil, then add the minced garlic and chili flakes. Stir and sauté for 1-2 minutes until fragrant.
- Add the grape tomatoes with a pinch of salt, stir, and cook until softened, mashing some and leaving others whole.
- Next, add the chopped sun-dried tomatoes and baby spinach. Stir and cook for 1-2 minutes.
- Gradually add reserved pasta water, a spoonful at a time, until the sauce reaches your desired consistency.
PASTA
- Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
- Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
TOSSING SPAGHETTI IN SAUCE
- Add the spaghetti to the sauce and toss/stir gently for 1-2 minutes, or until the spaghetti is nicely coated.
- Stir in freshly grated Parmesan and continue mixing until the sauce thickens. If needed, add more reserved pasta water to achieve your desired consistency.
TO SERVE
- Top pasta with shrimp, more freshly grated parmesan cheese and chopped parsley, it's ready to serve!
Notes
Nutrition
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