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This tomato spinach shrimp pasta has become my weeknight dinner hero, combining fresh seafood with vibrant vegetables in a light cream sauce that brings restaurant quality to your home table. The balance of flavors creates a dish that feels indulgent yet comes together quickly enough for busy evenings.
I first developed this recipe when trying to impress my husband with something special that didn’t require hours in the kitchen. Now it’s requested at least twice a month and has become our go-to when hosting impromptu dinner guests.
Ingredients
- Spaghetti or linguine pasta: Provides the perfect base to catch all the delicious sauce
- Fresh shrimp: Adds lean protein and sweet seafood flavor that pairs beautifully with the tomatoes
- Cherry tomatoes: Burst with concentrated sweet acidity when cooked briefly
- Fresh spinach: Wilts beautifully into the sauce adding color and nutrition
- Minced garlic: Forms the aromatic foundation of the dish
- Finely chopped onion: Adds sweetness and depth to the sauce
- Broth: Helps create a light sauce without making it too heavy
- Heavy cream: Adds just enough richness without overwhelming the fresh flavors
- Olive oil: For sautéing with its fruity undertones
- Red pepper flakes: Add optional heat that complements the sweetness of the shrimp
- Fresh basil leaves: Provide a fragrant finish that elevates the entire dish
- Parmesan cheese: Adds savory umami notes as the perfect finishing touch
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil before adding a generous tablespoon of salt. The water should taste like the sea. Add your pasta and cook until just al dente according to package instructions usually 8 to 10 minutes. Before draining reserve half a cup of the starchy pasta water which will help thicken and emulsify your sauce later. The pasta should have a slight bite as it will continue cooking slightly when added to the sauce.
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat until it shimmers but doesn’t smoke. Add the minced garlic and chopped onion to the hot oil and cook for exactly 2 minutes stirring frequently to prevent burning. The goal is to soften the onions and release the garlic flavor without any browning which would create bitterness. The aromatics should become fragrant and translucent.
- Cook the Shrimp:
- Increase the heat to medium high and add your shrimp to the aromatic base. Season generously with salt pepper and red pepper flakes if using. Cook the shrimp for 3 to 4 minutes turning once midway through cooking. Look for the shrimp to curl into a C shape and turn from translucent gray to opaque pink. Be careful not to overcook as they will become rubbery. Remove the cooked shrimp from the pan and set aside on a clean plate.
- Create the Sauce Base:
- In the same skillet without cleaning it add the halved cherry tomatoes and broth. The liquid will help deglaze the pan lifting any flavorful bits from cooking the shrimp. Simmer for 5 minutes until the tomatoes begin to soften and release their juices. You want them to maintain some shape while contributing their sweet acidity to the sauce. Add the fresh spinach and cook for 2 minutes until the leaves wilt completely into the sauce but still retain their vibrant green color.
- Complete the Sauce:
- Return the cooked shrimp to the skillet carefully folding them into the tomato spinach mixture. Pour in the heavy cream and reduce the heat to medium low allowing everything to simmer gently for 2 to 3 minutes. The sauce should thicken slightly but remain silky. If it becomes too thick add reserved pasta water a tablespoon at a time until you reach the perfect coating consistency.
- Combine and Finish:
- Add the cooked pasta directly to the sauce in the skillet. Using tongs gently toss everything together ensuring each strand of pasta is thoroughly coated with the creamy sauce. Continue cooking for 1 to 2 minutes allowing the pasta to absorb some of the sauce flavors. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish:
- Transfer the pasta to warmed serving plates creating a slight mound in the center. Arrange any shrimp that may have been buried within the pasta on top for visual appeal. Scatter fresh torn basil leaves over each portion and offer freshly grated Parmesan cheese at the table for diners to add to their taste. Serve immediately while hot.
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I always splurge on wild caught shrimp for this recipe as the sweet flavor really shines through in the delicate sauce. My Italian grandmother would approve of this simple yet elegant approach to pasta where fresh ingredients are allowed to speak for themselves.
Perfect Pasta Selection
The choice of pasta significantly impacts this dish. While I typically recommend long pasta shapes like linguine or spaghetti because they twirl beautifully with the shrimp and vegetables, you could substitute other shapes. Fettuccine works wonderfully if you prefer a wider noodle that holds more sauce. For a heartier version consider penne or rigatoni which capture sauce inside their tubular shapes. Avoid very small pasta shapes like orzo which would get lost among the other ingredients. Always cook your pasta just until al dente as it will continue cooking slightly when tossed with the hot sauce.
Customizing Your Creation
This recipe welcomes thoughtful adaptations based on preferences or pantry availability. For a dairy free version replace heavy cream with full fat coconut milk which adds a subtle tropical note that pairs beautifully with seafood. Vegetarians can skip the shrimp entirely and double the vegetables adding mushrooms for their meaty texture. Spice lovers might increase the red pepper flakes or add a diced fresh chili. For an elegant twist incorporate a splash of white wine before adding the broth which will evaporate and leave behind complex flavor notes. During summer use heirloom cherry tomatoes in multiple colors for a stunning visual presentation.
Make Ahead Strategy
While pasta dishes are ideally served fresh there are ways to prepare components in advance for busy weeknights. Cook the shrimp and create the tomato sauce base up to one day ahead storing them separately in airtight containers in the refrigerator. Cook fresh pasta just before serving then quickly reheat the sauce add the spinach and cream and continue with the recipe. For meal prep portion the completely cooled finished dish into microwave safe containers for quick lunches. When reheating add a tablespoon of water and cover loosely to help revive the sauce consistency.
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This recipe brings a perfect balance of simplicity and elegance to any dinner table. Try it and discover your new favorite way to enjoy shrimp pasta.
Frequently Asked Questions
- → Can I use frozen shrimp for this pasta dish?
Yes, frozen shrimp works well! Just thaw completely before cooking and pat dry with paper towels to prevent excess moisture. This ensures your shrimp will properly sear rather than steam, giving you better texture and flavor.
- → What can I substitute for heavy cream to make this lighter?
Half-and-half or whole milk can replace heavy cream for a lighter version. For dairy-free options, try full-fat coconut milk or cashew cream. Note that lighter substitutions will produce a thinner sauce, so you might want to reduce it a bit longer or add a teaspoon of cornstarch slurry.
- → How can I add more vegetables to this dish?
This versatile dish welcomes additional vegetables! Consider adding zucchini, bell peppers, mushrooms, or asparagus. Simply sauté firmer vegetables after the onion and garlic, or add quick-cooking vegetables like peas or corn along with the spinach.
- → Can I make this pasta dish ahead of time?
While best enjoyed fresh, you can prepare components ahead. Cook the pasta al dente and store separately from the sauce. When ready to serve, reheat the sauce gently, adding a splash of broth if needed, then toss with the pasta and heat through for 1-2 minutes.
- → What's the best pasta shape to use with this sauce?
Long pastas like linguine, spaghetti, or fettuccine work beautifully as they catch the light sauce well. For heartier options, try penne, fusilli, or farfalle - their shapes capture bits of shrimp and vegetables in their crevices for perfect bites.
- → Is there a way to make this dish spicier?
Absolutely! While the recipe includes optional red pepper flakes, you can increase the amount or add alternatives like fresh sliced chili peppers, a dash of hot sauce, or a sprinkle of cayenne pepper to dial up the heat to your preference.