Creamy Shrimp and Spinach Pasta
This one-pot shrimp and spinach pasta is a weeknight dream!
Tender shrimp, fresh spinach, and al dente pasta come together in a rich, velvety tomato-parmesan cream sauce—and the best part? It’s ready in just 30 minutes.
Perfect for busy nights or even special occasions, this dish feels fancy but couldn’t be easier to make.
If you love quick, comforting dinners with minimal cleanup, this one’s for you!
For Shrimp and Spinach Pasta
- Shrimp – Use extra-large or large shrimp, peeled and deveined. If using frozen shrimp, make sure to thaw completely before cooking.
- Penne Pasta – The perfect shape for soaking up the creamy sauce, but you can use any short pasta you like.
- Olive Oil – Used to sauté the aromatics and build flavor.
- Onion – A diced yellow or white onion adds a delicious depth to the sauce.
- Garlic – The key to a rich, savory base—don’t skip it!
- Chicken or Vegetable Broth – Adds moisture and enhances the flavor of the sauce.
- Diced Tomatoes & Tomato Sauce – A combination that gives the pasta a bold, tangy tomato base.
- Italian Seasoning – A blend of basil, oregano, thyme, and rosemary for a classic Italian touch.
- Crushed Red Pepper Flakes – Just a little kick of heat, but you can adjust to your preference.
- Salt & Black Pepper – Essential seasonings to enhance all the flavors.
- Half & Half or Heavy Cream – Creates that luxuriously creamy texture in the sauce.
- Parmesan Cheese – Freshly grated Parmesan brings a nutty, salty richness.
- Fresh Baby Spinach – Adds a burst of freshness and color while keeping things nutritious.
Creamy Shrimp and Spinach Pasta
.
Ingredients
- 1 tbsp extra virgin olive oil (enough to coat the pan)
- 1 cup diced yellow or white onion
- 1 tsp minced garlic
- 2 cups low-sodium chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes
- ¼ tsp salt
- Freshly ground black pepper, to taste
- 10 oz dry penne pasta
- ⅓ cup half-and-half or heavy cream
- ½ cup freshly grated Parmesan cheese, divided
- 1 lb raw shrimp (extra-large or large), peeled, deveined, tails removed (thawed if frozen)
- 5 oz fresh baby spinach
Instructions
- Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and sauté for another minute. - Cook the Pasta
Pour in the broth, diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Add the pasta, increase the heat, and bring to a boil. Cover, reduce heat to low, and let simmer for 15-18 minutes, until the pasta is al dente. - Add Cream and Shrimp
Stir in the half-and-half (or heavy cream), half of the Parmesan cheese, and the shrimp. Cook over medium-low heat for about 3-4 minutes, or until the shrimp turns opaque and slightly pink. - Incorporate Spinach
Place the spinach on top of the pasta mixture. Remove from heat and stir gently until the spinach wilts but remains vibrant. - Serve & Enjoy
Sprinkle the remaining Parmesan over the top and serve immediately.
Recipe Notes
- Easy Prep Tip: Use frozen shrimp that’s already peeled and deveined to save time. Thaw overnight in the fridge.
- Leftovers: This dish makes four generous servings, and leftovers store well for the next day!
Nutrition
Calories: 565kcal | Carbohydrates: 69g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 304mg | Sodium: 1744mg | Potassium: 1043mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3952IU | Vitamin C: 32mg | Calcium: 438mg | Iron: 7mg
1. Can I use frozen shrimp straight from the freezer?
Nope! You’ll want to thaw the shrimp first so it cooks evenly. The best way? Leave it in the fridge overnight. If you’re short on time, place the shrimp in a bowl of cold water for about 15-20 minutes, changing the water every few minutes.
2. What can I use instead of heavy cream?
If you’re looking for a lighter option, go with half-and-half or whole milk with a teaspoon of cornstarch to keep it creamy. Want a dairy-free swap? Coconut milk works beautifully and adds a subtle sweetness!
3. Do I need to cook the pasta separately?
Nope! This is a one-pot wonder—just toss the dry pasta straight into the sauce, and it will cook right there, soaking up all the rich flavors while saving you time and dishes.
4. How do I adjust the sauce if it’s too thick or too thin?
If your sauce thickens too much, add a splash of pasta water or broth to loosen it up. If it’s too thin, just let it simmer a little longer to reduce and thicken. Easy fix!
5. Can I throw in extra veggies or proteins?
Absolutely! This pasta is a great base for add-ins. Try mushrooms, bell peppers, sun-dried tomatoes, or even a handful of arugula. Want more protein? Toss in some grilled chicken for an extra flavor boost!
