Delicious Tomato Spinach Shrimp Pasta in 30 Minutes

This Tomato Spinach Shrimp Pasta is a quick and flavorful dinner option loaded with fresh ingredients and ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

1 pound Shrimp Can substitute with chicken or tofu.
8 ounces Spaghetti Can use gluten-free pasta.

For the Vegetables

2 cups Grape Tomatoes Can substitute with cherry tomatoes.
2 cups Fresh Spinach Frozen spinach is a good alternative.
2 cloves Garlic Can substitute with garlic powder.

For the Sauce

2 tablespoons Butter Can replace with olive oil or dairy-free alternative.
1/2 cup Parmesan Optional, can use vegan cheese.

Equipment

Large skillet
Pot
measuring cups
measuring spoons

Method

Preparation

Wash and halve the grape tomatoes, set aside. If using frozen spinach, allow it to thaw.
Melt butter in a skillet over medium heat and cook the shrimp until pink and opaque.
Add minced garlic to the skillet and sauté for 30 seconds, then add halved grape tomatoes.
Stir in thawed spinach and cooked shrimp, mixing well.
Cook spaghetti until al dente; reserve some pasta water before draining.
Combine drained spaghetti with shrimp and vegetables, adding reserved pasta water.
Season with salt and pepper, serve warm garnished with Parmesan if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. For freezing, use airtight containers for up to 1 month. Reheat gently with added moisture.

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