Shrimp Scampi Pasta with Spinach and Cherry Tomatoes

5 from 12 reviews

A quick and easy one-pot recipe that is both delicious and healthy. Adding spinach and tomatoes create a fresh and wholesome meal your family will love.


  • 8 tablespoons Butter – divided
  • 2 tablespoons Olive Oil
  • 1/2 cup Shallots, thinly sliced
  • 1 1/2 tablespoons Garlic, chopped
  • 1 lb Large Raw Shrimp, peeled, deveined, and thawed
  • Kosher Salt, to taste
  • Freshly Ground Pepper, to taste
  • Juice of 1 Lemons
  • 1/2 cup Dry White Wine (I use Chardonnay)
  • 10 ounces Pasta, cooked (I use Linguini)
  • 5-ounce package Fresh Spinach (Baby or Regular)
  • 2 cups Cherry Tomatoes, halved


  • Heat a large skillet over medium-high, melt 4 tablespoons of butter and 2 tablespoons olive oil. Turn the heat to medium and add 1 pound of large raw shrimp (peeled, deveined and thawed) in one layer to the skillet.
  • Season with salt and pepper. Do not stir.
  • Cook on one side for 1-2 minutes depending on the size of your shrimp. Turn the shrimp individually and cook for another 1-2 minutes until they are a whitish opaque.
  • Remove the shrimp from the skillet, cover with foil and keep warm.
  • Add 1/2 cup thinly sliced shallots to the skillet. Cook for 2 minutes until soft and translucent.
  • Add 1 1/2 tablespoons chopped garlic and cook for 1 more minute.
  • Add the juice of 1 lemon and 1/2 cup of dry white wine. Bring to a boil and add the remaining 4 tablespoons of butter.
  • Add a 5 ounces package of fresh spinach and 2 cups cherry tomatoes (halved) along with 10 ounces cooked pasta into the skillet and gently toss until the spinach is wilted.
  • Season again with salt and pepper to taste.
  • Return the shrimp to the skillet and mix all together.
  • Serve warm with crusty bread and a side salad (optional).
  • ENJOY!!


  • Unless you live where shrimp are caught wild and you are able to purchase them straight from the waters, frozen is your best bet.
  • Always choose wild-caught instead of farm-raised. Farm-raised shrimp can have high doses of antibiotics, some have a coating of chemicals used to clean the tanks and some are colored with a pink dye trying to appear as wild-caught.
  • The best way to thaw shrimp is to place them in a colander. Cover and set it in a large bowl in your refrigerator overnight. Any of the excess liquid will drain out.
  • For a quick thawing of the frozen, raw shrimp, remove from bag and set the shrimp in a large bowl of cold water for 10 minutes. Drain the water. Add more cold water and let sit for another 10-15 minutes. The shrimp should still be cold when you remove them from the bowl.
  • Do not use hot or warm water over the shrimp. And never defrost at room temperature or in the microwave.
  • You can buy shrimp already peeled or you can do it yourself. But to peel, start from the head and peel toward the tail. The legs come right off with it.
  • To devein after the shrimp is peeled, take a sharp kitchen knife and slit along the curved back of the shrimp. With the tip of the knife remove the black vein, which is the digestive tract of this little creature. Not a pretty picture. Rinse any residue or grit that may still remain.
  • Shrimp cooks fast. Stay close by after you have placed them in the skillet. The number one mistake most people make is overcooking, which results in a rubbery texture.
  • You can tell they are fully cooked when they turn a whitish opaque and the tails become a reddish-orange color.
  • It’s important not to let the spinach wilt too much or the tomatoes cook too long. It takes a very short amount of time – a couple minutes.
  • When you add the spinach, you will think there is way too much in comparison to the dish itself. But it cooks down to the perfect amount.


Keywords: Shrimp Scampi Pasta, Shrimp Scampi Pasta Recipe, Shrimp and Pasta with Spinach, Shrimp Scampi with Pasta

Privacy Preference Center