Shrimp and Spinach Pasta

4.96 from 94 votes

This Shrimp and Spinach Pasta in a flavorful tomato-parmesan cream sauce is an irresistible one pot meal. Impressive enough to serve to guests but so easy you can make it any night of the week!

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Pasta

Cuisine: Italian

Servings:

Calories: 565kcal

Author: Valerie Brunmeier

Ingredients

1 tablespoon extra virgin olive oil or enough to coat the bottom of your skillet
1 cup diced yellow or white onion
1 teaspoon minced garlic
2 cups low sodium chicken or vegetable broth
14.5 ounce can diced tomatoes
8 ounces tomato sauce
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes
¼ teaspoon salt
freshly ground black pepper
10 ounces dry uncooked penne pasta
⅓ cup half and half or heavy cream
½ cup freshly grated Parmesan cheese divided
1 pound raw shrimp, extra large (26-30) or large (31-40) peeled, deveined, tails removed (if frozen, thaw completely before beginning)
5 ounces fresh baby spinach

Instructions

Heat the olive oil in a large skillet over MEDIUM heat. Add the onion to the skillet, and cook, stirring often, until softened, about 2 to 3 minutes. Add the garlic and sauté for another minute or two.
Add the broth, diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, pepper, and the pasta. Increase heat and bring to a boil. Cover the skillet, reduce to LOW and simmer for 15 to 18 minutes, or until pasta is al dente.
Stir in the half and half or cream, half of the Parmesan, and the shrimp and cook over MEDIUM-LOW heat until the shrimp is opaque, slightly pink, and cooked through, about 3 to 4 minutes. Add the spinach in a big heap on top. You want spinach to still have some life to it so remove the skillet from the heat after you add it and stir it in just until it wilts. Sprinkle remaining Parmesan over the top, and serve.

Notes

This recipe yields 4 generous servings with a good chance of leftovers.

I highly recommend picking up a bag of frozen raw shrimp that is peeled, deveined, and with the tails off for incredibly easy prep. I pick mine up at Costco. If the tails are still on, it's quick and easy to pull them right off. Safely thaw frozen shrimp in your refrigerator overnight before starting.

Nutrition