Shrimp Pasta Tomato Spinach: A Delicious and Easy Recipe

Shrimp pasta tomato spinach: just the name conjures up images of a vibrant, flavorful, and utterly satisfying meal, doesn’t it? I’m thrilled to share this recipe with you, because it’s not just a dish; it’s a culinary hug in a bowl. Imagine succulent shrimp, perfectly cooked pasta, juicy bursts of tomato, and the subtle earthiness of spinach, all harmonizing in a light, yet deeply flavorful sauce.

While the exact origins of combining these ingredients are difficult to pinpoint, the beauty of this dish lies in its adaptability and the way it celebrates fresh, Mediterranean-inspired flavors. The combination of seafood and pasta has been a staple in coastal Italian cuisine for centuries, and the addition of tomatoes and spinach elevates it to a nutritional powerhouse.

What makes this shrimp pasta tomato spinach recipe so beloved? It’s the perfect balance of flavors and textures. The sweetness of the shrimp, the acidity of the tomatoes, and the slight bitterness of the spinach create a symphony on your palate. Plus, it’s incredibly quick and easy to prepare, making it ideal for a weeknight dinner. But don’t let its simplicity fool you; this dish is elegant enough to serve to guests. It’s a guaranteed crowd-pleaser that will leave everyone wanting more. So, let’s get cooking!

this Recipe

Ingredients:

• 1 pound linguine pasta
• 1.5 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil, extra virgin
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 5 ounces fresh spinach, washed and roughly chopped
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving (optional)

Preparing the Shrimp:

1. First things first, let’s get our shrimp ready. Make sure your shrimp is fully thawed if you’re using frozen shrimp. Pat them dry with paper towels. This helps them get a nice sear later on.
2. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. This simple seasoning will enhance the shrimp’s natural flavor.

Cooking the Pasta:

1. While the shrimp are resting, bring a large pot of salted water to a rolling boil. The salt is important – it seasons the pasta from the inside out!
2. Add the linguine pasta to the boiling water and cook according to the package directions, usually around 8-10 minutes, or until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but not hard.
3. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! We’ll use it later to help the sauce cling to the pasta.
4. Drain the pasta in a colander and set it aside. Don’t rinse it! Rinsing removes the starch that helps the sauce adhere.

Making the Tomato Sauce:

1. Now, let’s create our flavorful tomato sauce. In a large skillet or pot (the same one you used for the pasta is fine, just wipe it out), heat the remaining 1 tablespoon of olive oil over medium heat.
2. Add the minced garlic and red pepper flakes to the hot oil. Sauté for about 30 seconds, or until the garlic is fragrant. Be careful not to burn the garlic, as it will become bitter.
3. Pour in the crushed tomatoes, tomato sauce, and white wine. The white wine adds a lovely depth of flavor to the sauce. If you don’t have white wine, you can substitute chicken broth or vegetable broth.
4. Stir in the dried oregano and dried basil. These herbs will infuse the sauce with a classic Italian aroma.
5. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
6. Season the sauce with salt and pepper to taste. Remember that you already seasoned the shrimp and the pasta water, so start with a small amount and adjust as needed.

Cooking the Shrimp and Adding the Spinach:

1. Increase the heat under the sauce to medium. Add the seasoned shrimp to the sauce in a single layer.
2. Cook the shrimp for about 2-3 minutes per side, or until they are pink and opaque and cooked through. Be careful not to overcook the shrimp, as they will become rubbery.
3. Once the shrimp are cooked, add the chopped spinach to the sauce.
4. Stir the spinach into the sauce until it wilts, which should only take a minute or two.

Combining the Pasta and Sauce:

1. Add the cooked linguine pasta to the skillet with the sauce and shrimp.
2. Toss the pasta with the sauce until it is well coated. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water will help the sauce cling to the pasta and create a creamy texture.
3. Stir in the grated Parmesan cheese. The Parmesan cheese adds a salty, savory flavor and helps to thicken the sauce even further.

Serving:

1. Serve the shrimp pasta immediately.
2. Garnish with chopped fresh parsley and extra grated Parmesan cheese.
3. Offer lemon wedges on the side, if desired. A squeeze of fresh lemon juice brightens up the flavors of the dish.

Tips and Variations:

• Spice it up: If you like a little more heat, add an extra pinch of red pepper flakes to the sauce.
• Add vegetables: Feel free to add other vegetables to the sauce, such as diced bell peppers, onions, or mushrooms. Sauté them along with the garlic at the beginning.
• Use different pasta: While linguine is a classic choice for this dish, you can use other types of pasta, such as spaghetti, fettuccine, or penne.
• Make it creamy: For a creamier sauce, stir in a dollop of heavy cream or crème fraîche at the end.
• Add herbs: Experiment with different herbs, such as fresh basil, thyme, or rosemary.
• Shrimp size: I prefer large shrimp for this recipe, but you can use smaller shrimp if you prefer. Just adjust the cooking time accordingly.
• Wine substitution: If you don’t have white wine, you can substitute chicken broth or vegetable broth. You can also omit the wine altogether.
• Vegetarian option: For a vegetarian version, omit the shrimp and add more vegetables, such as zucchini, eggplant, or artichoke hearts.
• Make ahead: You can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce and add the shrimp and spinach.
• Freezing: This dish is best served fresh, but you can freeze leftovers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. The pasta may be slightly softer after freezing.

Enjoy your delicious Shrimp Pasta with Tomato and Spinach!

Conclusion:

This shrimp pasta with tomato and spinach is truly a weeknight winner, and I wholeheartedly believe it deserves a spot in your regular rotation. It’s quick, it’s easy, it’s packed with flavor, and it’s surprisingly healthy – what more could you ask for? The vibrant combination of juicy shrimp, sweet tomatoes, and earthy spinach, all tossed in a light and flavorful sauce, creates a dish that’s both satisfying and refreshing. It’s a symphony of textures and tastes that will leave you wanting more.

But the best part? It’s incredibly versatile! Feel free to adapt this recipe to your own preferences and dietary needs. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. If you’re not a fan of spinach, kale or arugula would work beautifully. You could even throw in some sun-dried tomatoes for an extra burst of flavor.

Serving Suggestions and Variations:

* Classic Presentation: Serve this shrimp pasta immediately after cooking, garnished with a sprinkle of fresh Parmesan cheese and a drizzle of olive oil. A side of crusty bread is perfect for soaking up all that delicious sauce.
* Lemon-Garlic Boost: Add a squeeze of fresh lemon juice and an extra clove of minced garlic during the last few minutes of cooking for a brighter, more zesty flavor.
* Creamy Indulgence: Stir in a dollop of cream cheese or mascarpone cheese at the end for a richer, creamier sauce.
* Vegetarian Option: Easily transform this into a vegetarian dish by substituting the shrimp with grilled zucchini, bell peppers, or mushrooms.
* Gluten-Free Friendly: Use your favorite gluten-free pasta to make this recipe accessible to those with gluten sensitivities.
* Make it Ahead: While best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply cook the pasta and shrimp when you’re ready to eat.
* Wine Pairing: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would perfectly complement the flavors of this dish.

I’ve poured my heart into creating this recipe, and I’m confident that you’ll love it as much as I do. It’s a simple yet elegant dish that’s perfect for a casual weeknight dinner or a special occasion. The beauty of this shrimp pasta lies in its simplicity and the ability to customize it to your liking. Don’t be afraid to experiment with different ingredients and flavors to create your own signature version.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And most importantly, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor? Share your photos and comments with me – I can’t wait to see your culinary creations! Happy cooking! I hope you enjoy this recipe as much as I do. I am sure that this will become one of your favorite recipes.