Craving a meal that’s quick and satisfying?
This Shrimp and Spinach Pasta in a creamy tomato-parmesan sauce is the perfect dish to whip up in just 30 minutes.
One-pan, full of flavor, and so easy to make!
With succulent shrimp, fresh spinach, and a rich sauce, this dish is a guaranteed hit for any night of the week.
Whether you’re feeding your family or hosting guests,
this recipe will impress without the hassle. You’ll love how simple it is to prepare and how delicious it tastes!
For Shrimp and Spinach Pasta
- Olive Oil – Used to sauté the onions and garlic, giving the dish a rich flavor.
- Onion – Adds a savory base and depth to the sauce.
- Garlic – For aromatic flavor and extra depth in the sauce.
- Low-Sodium Chicken or Vegetable Broth – Forms the base of the sauce, giving it richness without being too salty.
- Diced Tomatoes – Adds a fresh, tangy element to the sauce.
- Tomato Sauce – Gives the sauce its creamy texture and enhances the tomato flavor.
- Italian Seasoning – A blend of herbs like basil, oregano, and thyme for a classic Italian flavor.
- Crushed Red Pepper Flakes – A small amount for a subtle kick of heat.
- Salt and Black Pepper – Essential for seasoning and balancing the flavors.
- Penne Pasta – A hearty pasta shape that soaks up the creamy sauce beautifully.
- Half and Half or Heavy Cream – Adds richness and creaminess to the sauce.
- Parmesan Cheese – Freshly grated, this adds a savory, nutty flavor to the sauce.
- Shrimp – Large, peeled, and deveined shrimp that cook quickly and add protein to the dish.
- Fresh Baby Spinach – Added at the end, it wilts into the sauce, adding color and freshness.
Shrimp and Spinach Pasta in Tomato-Parmesan Cream Sauce
Craving a meal that's both easy to make and packed with flavor? This Shrimp and Spinach Pasta in a creamy tomato-parmesan sauce is the perfect one-pan dish for busy nights or dinner guests. In just 30 minutes, you’ll have a mouthwatering, restaurant-quality meal on the table!
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Servings: 4
Notes
Ingredients:
- 1 tablespoon olive oil (enough to coat the bottom of your skillet)
- 1 cup diced onion (yellow or white)
- 1 teaspoon minced garlic
- 2 cups low-sodium chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 8 oz tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 10 oz dry uncooked penne pasta
- ⅓ cup half and half or heavy cream
- ½ cup freshly grated Parmesan cheese, divided
- 1 lb large or extra-large raw shrimp (26-30 count), peeled, deveined, and tails removed
- 5 oz fresh baby spinach
Instructions:
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Add broth, diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, black pepper, and uncooked pasta. Increase heat to bring to a boil. Cover and reduce heat to low, simmering for 15-18 minutes, or until pasta is al dente.
- Stir in half and half (or cream), half of the grated Parmesan, and the shrimp. Cook over medium-low heat for 3-4 minutes until the shrimp turns opaque and slightly pink.
- Add spinach in a large heap on top of the pasta and shrimp. Remove the skillet from the heat and stir in the spinach until it wilts.
- Sprinkle the remaining Parmesan cheese on top and serve!
Notes:
- This recipe serves 4 generous portions, with a chance of leftovers.
- For easy prep, use frozen shrimp that’s peeled, deveined, and with tails removed (available at stores like Costco). If the tails are still on, they can be quickly removed.
- If using frozen shrimp, thaw them in the refrigerator overnight before starting.
Nutrition
Calories: 565 kcal | Carbohydrates: 69 g | Protein: 43 g | Fat: 13 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Cholesterol: 304 mg | Sodium: 1744 mg | Potassium: 1043 mg | Fiber: 6 g | Sugar: 9 g | Vitamin A: 3952 IU | Vitamin C: 32 mg | Calcium: 438 mg | Iron: 7 mg
- Can I use frozen shrimp instead of fresh shrimp?
Yes, frozen shrimp works perfectly! Just be sure to thaw them completely before cooking. You can do this by leaving them in the fridge overnight or running them under cold water for a quicker option. - What other pasta shapes can I use instead of penne?
If you don’t have penne, feel free to swap it for any pasta shape you like! Spaghetti, fettuccine, or linguine all work great, but make sure to adjust the cooking time based on the pasta shape you choose. - Can I prepare the ingredients ahead of time?
Absolutely! You can chop the onions, mince the garlic, and even peel and devein the shrimp the day before. Just store them in airtight containers in the fridge so that the cooking process will be super fast and easy. - How can I make this dish spicier?
If you want a little extra heat, sprinkle in more crushed red pepper flakes when adding the seasonings. You can also add a dash of hot sauce or some fresh chili slices to suit your taste. - Is there a way to lighten up the cream in this recipe?
Yes! If you want to make it lighter, you can use half-and-half instead of heavy cream. If you’re avoiding dairy altogether, coconut milk or a plant-based cream alternative will work, though it may change the flavor slightly.
