Shrimp Tomato Spinach Pasta (One Pot, 20 Minutes)

This easy and delicious Shrimp Tomato and Spinach Pasta is truly a one pot meal and made with just a few simple ingredients in under 30 minutes! It’s packed with tender shrimp, fresh spinach  and vegetables, and has a rich, garlicky flavor your whole family is sure to love.

One-Pot Shrimp Tomato Spinach Pasta

This Shrimp and Spinach Pasta is adapted from Martha Stewart’s famous one-pan pasta and is one of those one-pot wonder recipes you’ll be making again and again. And I mean truly one pot! There’s no need to cook (or even drain!) the pasta or shrimp separately from the other simple ingredients used, and the whole thing takes less than 30 minutes! 

Like my Shrimp Tacos and Cajun Shrimp Salad, this delicious dish is packed with delicious tender shrimp and lots of fresh vegetables. This simple pasta recipe also has loads of fresh minced garlic for a rich, garlicky pasta dish. And leftovers are perfect for meal prep. Pair it with some garlic bread and a simple salad for a family-friendly dinner everyone will love.

Ingredient notes

Linguine pasta - you can also use spaghetti, fettuccine, bucatini or angel hair. Short pasta, such as penne, will also work.
Cherry tomatoes - rinsed and halved
Baby spinach - one medium package of fresh baby spinach is usually enough for the recipe
Raw onion - sliced thin
Fresh garlic cloves - peeled and minced
Large shrimp - peeled and deveined. I use frozen raw shrimp like the ones that come  in bags at Costco or Sam's Club.
Olive oil - extra virgin
Better than Bouillon vegetable base - optional for extra flavor, you can also swap some or all the water with vegetable or chicken stock intsead
Red pepper flakes
Black pepper -  freshly ground
Salt - to taste. The amount of salt you use  will depend on whether you're using bouillon or veggie stock or not. See Notes and Tips sections below.
Parmesan cheese - freshly grated, for serving and topping

How to make pasta with shrimp and spinach

1. Place linguine pasta, cherry tomatoes, sliced onion, minced garlic, Better Than Bouillon (if using), salt, ground black pepper and red pepper flakes in a wide low pot or large skillet.
2. Add 4 ½ cups of water and make sure the pasta is completely submerged.

3. Bring the mixture to a boil, stirring and tossing the pasta with tongs frequently, until the pasta is al dente and most of the water has evaporated, about 8-9 minutes.
4. At this stage add the raw shrimp and fresh spinach. Keep tossing with tongs for a few more minutes, until spinach is wilted and shrimp is pink and cooked through.

5. Taste and season with salt and pepper, if needed.
6. Divide into 4 bowls and serve with freshly grated parmesan (if you want)

Storage & reheating tips

Allow leftover pasta to cool completely and store in an airtight container in the coldest part of your refrigerator. Stored properly, leftovers will be good for 3-4 days in the fridge.

There are a couple ways to reheat this pasta. For both, I recommend you remove the shrimp to reheat the pasta by itself then add the shrimp at the end to heat just a little. Otherwise, the shrimp has a good chance of being overcooked and rubbery or tough.

On the stove - Add a couple tablespoons of water to a sauce pan and begin to heat over medium heat. Once the water starts simmering add the pasta and cover with a lid. After 3-5 minutes, toss the heated pasta with a pair of tongs, add the shrimp, and toss again. Cover and continue to cook on low heat for another 1-2 minutes.

In the microwave - Place the cooked pasta in a microwave safe dish and add a small amount of water. Heat on high for 1-2 minutes until hot. Stir the pasta and add the cooked shrimp and heat again for about 1 minute.

More healthy pasta recipes

• Pork Bolognese (with hidden veggies)
• Zucchini Mushroom Spaghetti (vegan)
• Cottage Cheese Mac and Cheese (a high protein recipe)
• Cajun Salmon Pasta Recipe