Garlic Shrimp Pasta with Tomato & Spinach Sauce

Why you’ll love it

Despite using everyday ingredients, this shrimp pasta tastes special. The sauce is a light, buttery garlic base seasoned with Italian herbs and a splash of chicken broth, which keeps the dish bright without any cream. Fresh grape tomatoes burst and mingle with wilted spinach and juicy shrimp to create a colorful, flavorful plate.

The dish highlights contrasts: sweet tomatoes, tender shrimp, and earthy spinach. It’s fast to prepare and especially good when tomatoes are at their peak in summer, but works well year-round with quality grocery produce.

What you’ll need

• Spaghetti – or another long pasta of your choice.
• Shrimp – raw, peeled and deveined. Frozen shrimp thawed under cool running water work well.
• Olive oil and butter – for a flavorful, light sauce base.
• Garlic – minced for abundant garlicky flavor.
• Grape tomatoes – halved so they soften and burst in the pan.
• Chicken broth – adds depth without heaviness.
• Italian seasoning – a simple dried-herb blend keeps things easy.
• Fresh baby spinach – tossed in at the end to wilt into the sauce.
• Salt & pepper – to taste.

Pro tip

Frozen shrimp are often fresher than “fresh” shrimp from the counter because they were frozen immediately after being caught. Buy frozen and thaw under cool running water for best results.

How to make spinach tomato shrimp pasta

This is an overview with step-by-step photos. Full ingredient quantities and detailed instructions follow in the recipe card below.

1. Cook the spaghetti in a large pot of salted boiling water until al dente, then drain, reserving a little pasta water.

2. While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add minced garlic and cook just until fragrant, about 30 seconds.

3. Stir in halved grape tomatoes, chicken broth, and Italian seasoning. Let the tomatoes cook, stirring occasionally, until they soften and begin to break down—about 4–6 minutes.

4. Add the shrimp and the spinach to the skillet, reduce the heat to medium, and cook until the shrimp turn pink and opaque and the spinach is wilted, about 4–6 minutes. Season with salt and pepper.

5. Toss the drained pasta with the shrimp and tomato sauce. If you prefer a looser sauce, add a splash of the reserved hot pasta water to bring everything together.

Substitutions and variations

• Swap the chicken broth for a dry white wine for a brighter, more complex sauce.
• Add a pinch of red pepper flakes for heat.
• Toss in fresh basil at the end for a fragrant finish.
• Use linguine, fettuccine, or bucatini instead of spaghetti if you prefer.

What to serve with tomato shrimp pasta

• A light grating of Parmesan or Pecorino over the top complements the flavors nicely.
• Crusty garlic bread, extra cheesy garlic bread, or fresh bread with olive oil and balsamic for dipping.
• A simple green salad—spring mix with a balsamic vinaigrette or a cucumber, tomato, and avocado salad—adds freshness and balance.

Leftovers and storage

• Refrigerate leftovers in an airtight container for 2–3 days.
• Reheat gently over low heat so the shrimp warm through without becoming tough; a splash of water or broth can help loosen the sauce.
• Freezing is not recommended, as the texture of the shrimp and pasta will change.