Creamy Shrimp Pasta With Tomato and Spinach

Top down view of a bowl of Cavatappi pasta loaded with jumbo shrimp, tomatoes, and fresh spinach garnished with cheese - Hostess At Heart

5 from 16 votes

Creamy Shrimp Pasta With Tomato and Spinach

This creamy shrimp pasta recipe delivers restaurant-quality flavor without heavy cream! Ready in 35 minutes with simple ingredients your family will love.

Prep Time 15

Cook Time 20

Total Time 35

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

1 lb Cavatappi Pasta or penne, cooked al dente
1 lb shrimp large, deveined. Remove shell and tail
3 tbsp olive oil
4 cloves garlic minced
14.5 oz diced tomatoes caned in tomato juice
2 cups spinach fresh
1 cup chicken stock
2 cups Gruyere or similar semi-hard cheese *divided
1 tbsp dried oregano
½ tsp salt
¼ tsp pepper
2 tbsp arrowroot powder
1 cup reserved pasta water
red pepper flakes (optional)
fresh basil or parsley garnish (optional)

Instructions

Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain and set aside.
Pat shrimp completely dry with paper towels. Season with salt and pepper. Set aside.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and cooked through. Transfer to a plate.
In the same skillet, add remaining tablespoon of olive oil. Add garlic and sauté for 30 seconds until fragrant.
In a small bowl, whisk arrowroot powder with 3 tablespoons of cold water to create a slurry.
Pour chicken broth into the skillet. Bring to a simmer, then stir in the arrowroot slurry. Cook for 1-2 minutes until sauce thickens slightly.
Remove pan from heat. Gradually add the grated cheese, stirring continuously until melted and smooth.
Add the cooked pasta and tomatoes, oregano, salt, and pepper to the pan. Add the cooked shrimp and toss everything together, adding pasta water a little at a time until you reach your desired consistency.
Season with salt, pepper, and red pepper flakes if using. Garnish with fresh basil and serve immediately.

Notes

This creamy shrimp pasta keeps beautifully in the fridge for up to 3 days in an airtight container. To reheat, add a splash of milk or chicken broth to loosen the sauce, then warm gently in the microwave or on the stovetop. Stir halfway through heating to distribute the sauce evenly.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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