Spinach Tomato Shrimp Pasta – The best bowl of garlicky sautéed ingredients seasoned with a bit of spice, and tossed with tender spaghetti. An easy weeknight dinner in under 15 minutes!

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This was my first time having shrimp pasta and I really have no idea what I’ve been waiting for all this time.

To be honest I was a little afraid going in, because seafood and pasta just didn’t seem right to me, but boy was I wrong!

What a revolutionary combo this was!

The recipe makes 6 cups worth of pasta, and I ate like 3 cups one go, that’s how good it turned out.

An easy, healthy and creamy shrimp pasta with spinach and tomato made using spaghetti - or even penne or fettuccine - that needs just one pot!

Ingredients for this easy and healthy Garlic Shrimp Pasta

Pasta – Pick whatever shape you’d like – I did a spaghetti here – but even a penne, fettuccine or linguine would go well. I really recommend going for a whole grain version, or something made from lentils and beans.
Shrimp! I used the peeled and deveined ones to avoid any pre-cleaning. Fresh or frozen (but thawed first) both work well here.
I like to leave the tail on since it makes the pictures pretty, but you might want to take them off to avoid post-cleaning.

A bit of Butter for frying
Minced Garlic – It might seem like a lot, but trust me, you’re going to love this because it gives a garlic butter shrimp scampi feel.
Some spice and seasoning: Paprika and Italian Seasoning. Dried oregano in place of the Italian Seasoning would be good too.
A tiny bit of Crushed Red Pepper Flakes – It’s just a bit, but adds a lot in!
Spinach – You want to use the fresh baby spinach. It’s easier to work with and cooks sooner too.
Tomato! – I used grape tomatoes, but regular Roma tomatoes serve the purpose as well.
Salt & Pepper

There’s no cheese, milk or egg in this shrimp pasta – or even parmesan or parsley, so that just make it even more easy!

The best homemade butter garlic shrimp scampi pasta made with spinach and linguine and has no milk, no cheese, no egg and no wine either!

How to cook this easy Butter Garlic Shrimp Linguine Pasta with Spinach?

This garlic butter shrimp linguine comes together in one pot – truly the best homemade pasta – that actually has the garlicky flavor of a shrimp scampi!

Cook the pasta in boiling water for about 10 minutes until it’s just tender.
Drain it, reserving about 2-3 tablespoons of the pasta water.
Fry the garlic in a skillet or pan in the melted butter.
Add in the shrimp and let it cook on one side.
Sprinkle on the seasonings and then flip the shrimp. Move them around so they coat well.
Cook another 2 minutes. The shrimp should be nice and pink and cooked on the inside ( no transparent bits).
Add in the chopped spinach and tomato and toss for a few seconds.
Add in the cooked pasta and toss it well (add reserved pasta water about a tablespoon at a time if it’s too dry).

An easy and healthy dinner recipe, this garlicky spinach tomato shrimp pasta that’s just so simple, it even has no parmesan or parsley; Just the perfect blend of Italian seasoning and paprika!

Tips to make the Best Healthy Tomato Shrimp Pasta:

Pat try the shrimp so the butter doesn’t spurt all over when added to the pan.
Use unsalted butter, since the shrimp in itself has enough salt.
Toss the shrimp well in the seasonings – go heavy on it if you’d like!
Only lightly toss the spinach in – don’t let it wilt too much or it will get soft and mushy.
Take the skin off the tomato if possible.

Can you store this Summer Tomato Shimp Pasta?

Even though the spinach tomato pasta has no sauce, since it has cooked seafood – shrimp – you can keep it for just about 3 days in the fridge – in an airtight container that is.

Some more delicious Seafood Pasta recipes?

Something uber flavorful Pastas?