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A bowl of healthy Mediterranean shrimp spinach pasta with cherry tomatoes and garlic.

Shrimp, Tomato, and Spinach Pasta

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 oz Whole Wheat Linguine
  • 1 lb Large Shrimp peeled/deveined
  • 3 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic minced
  • 1 pint Cherry Tomatoes halved
  • 5 oz Fresh Baby Spinach
  • 1 tsp Red Pepper Flakes
  • 1 Lemon juiced and zested
  • Salt and Black Pepper to taste
  • ¼ cup Fresh Parsley chopped

Method
 

  1. Boil Pasta: Cook pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
  2. Sear Shrimp: In a large pan, heat olive oil. Sauté garlic and red pepper flakes for 1 min. Add shrimp, cook for 2 mins per side, then remove shrimp and set aside.
  3. Veggie Base: In the same pan, add tomatoes. Cook for 3-5 mins until they burst. Add spinach and stir until wilted.
  4. Combine: Return shrimp to the pan. Add pasta, lemon juice, zest, and a splash of pasta water. Toss until a light sauce coats the noodles.
  5. Finish: Season with salt, pepper, and fresh parsley. Serve immediately.

Notes

Prevent Rubberiness: Shrimp cook in under 4 minutes. Remove them from the pan the moment they turn opaque and pink; only add them back at the very last second to warm through.
2. The "Pasta Water" Secret: Never skip the reserved pasta water. The starch acts as a bridge between the olive oil and lemon juice, creating a silky glaze that clings to the noodles without using heavy cream.
3. Salt the Water: Since the sauce is light (olive oil-based), your pasta must be seasoned from the inside out. Use 1 tablespoon of salt per gallon of boiling water.
4. Spinach Strategy: Use baby spinach for a milder flavor and tender texture. If using mature spinach, remove the woody stems before adding to the pan.
5. Thawing Frozen Shrimp: If using frozen, thaw in a bowl of cold water for 15 minutes. Pat them completely dry with paper towels before cooking; excess moisture prevents that golden-brown sear.