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SHRIMP TOMATO SPINACH PASTA IN GARLIC BUTTER SAUCE


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  • Author: Olivia
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This Shrimp Tomato Spinach Pasta in Garlic Butter Sauce is a quick, flavorful dish with juicy shrimp, fresh spinach, and cherry tomatoes tossed in a rich garlic butter sauce. Perfect for a weeknight dinner!

Ingredients

Scale
  • 12 oz fettuccine, linguine, or spaghetti
  • 1 lb large shrimp, peeled and deveined (tails on or off)
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach, roughly chopped
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tbsp fresh parsley, chopped (for garnish)
  • Optional: squeeze of lemon juice

Instructions

  1.  
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (about 10-12 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
  3.  
  4. Cook the Shrimp: In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
  5.  
  6. Make the Sauce: In the same skillet, add remaining 1 tbsp butter and 1 tbsp olive oil. Sauté minced garlic until fragrant, about 1 minute. Add cherry tomatoes and red pepper flakes (if using), cooking for 2-3 minutes until tomatoes soften.
  7.  
  8. Add Spinach: Stir in chopped spinach and cook until wilted, about 1-2 minutes.
  9.  
  10. Combine: Return shrimp to the skillet. Add cooked pasta and toss to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
  11.  
  12. Finish and Serve: Remove from heat, sprinkle with Parmesan (if using), and garnish with parsley. Add a squeeze of lemon juice for brightness if desired. Serve immediately.
  13.  

Notes

  • For a creamier sauce, stir in 1/4 cup heavy cream with the spinach.
  • Use frozen shrimp if fresh isn’t available; thaw completely and pat dry before cooking.
  • Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid overcooking shrimp.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 480
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 90mg