One-Pot Shrimp Tomato Spinach Pasta

5 from 6 votes

One-Pot Shrimp Tomato Spinach Pasta

This easy and delicious Shrimp and Spinach Pasta is truly a one pot meal and made with just a few simple ingredients in under 30 minutes!

Prep Time10

Cook Time15

Course: dinner, lunch

Cuisine: American, Italian

Servings: servings

Calories: 520kcal

Author: Agnieszka

Ingredients

12 oz linguine pasta See Note 1
12 oz cherry tomatoes halved
10 oz baby spinach (one medium package)
½ large onion or 1 small one, sliced thin
4 garlic cloves minced
1 lb large shrimp peeled and deveined, see Note 2
2 tablespoon olive oil
4 ¼ cups water
2 teaspoon Better than Bouillon vegetable base optional, see Note 3
¼-1/2 teaspoon red pepper flakes
½ teaspoon black pepper freshly ground
1-2 teaspoon salt or more to taste, see Note 4
4 tablespoon parmesan cheese freshly grated, for serving, see Note 5

Instructions

Place linguine pasta, cherry tomatoes, sliced onion, minced garlic, Better than Bouillon (if using), 1 teaspoon salt (increase to 2 teaspoons if not using boullion), ground black pepper and red pepper flakes in a wide low pot or skillet.
Add 4 ½ cups water and make sure the pasta is completely submerged.
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.
At this stage add raw shrimp and baby spinach. Keep tossing with tongs for a few more minutes, until spinach is wilted and shrimp is pink and cooked through.
Taste and season with salt and pepper, if needed.
Divide into 4 bowls and serve with freshly grated parmesan (if you want)

Video

Notes

Note 1: I like linguine best for this recipe but any long pasta will work: spaghetti, fettucine, bucatini or angel hair. Short pasta, such as penne is also fine. Adjust cooking time to package instructions - I like to cook it until just al-dente, then add shrimp and spinach. If like your finished pasta truly al-dente, reduce cooking time before you add shrimp.

Note 2: I use frozen raw shrimp in bags at Coscto or Sam's Club. Make sure it's peeled and deveined. You can leave the tail on or take it off. Tail on looks prettier, but personally, I like to take it off for pasta dishes.

Note 3: I add Better than Bouillon vegetable base for more flavor. This is optional and you can go with water only. You can also replace all or some of the water with vegetable stock.

Note 4: The amount of salt will depend on whether you're using bouillon or veggie stock or not. If you're cooking this pasta with only water, use 2 teaspoons of salt. I find that 1 teaspoon of salt is enough when using 2 teaspoons of the boullion base. Adjust, as needed.

Note 5: Classic cooking experts will tell you that cheese does not belong on seafood dishes. However, if you like parmesan cheese on pasta dishes, I think it tastes delicious on this shrimp linguine. Home cooking has its own rules!

Note 6: This recipe makes 4 good size servings. Nutritional value is calculated for the recipe as written (with parmesan cheese). For more fiber, swap regular pasta for whole grain.

Note 7: This recipe is adapted from Martha Stewart's famous One-Pan Pasta.

Nutrition