Pasta with Shrimp, Cherry Tomatoes and Spinach
30 min
Creamy white wine sauce, juicy shrimp, and wilted spinach — this comes together in about 20 minutes and tastes like something from a proper Italian restaurant.
pastaseafoodcreamy
Ready in under 30 minutes and tastes like you actually tried. The cream sauce with a splash of white wine is what makes it.
Instructions
- 1
Cook the pasta according to the package instructions. While that's going, thaw the shrimp, devein them if needed, twist off the tails, and pat them dry. Rinse and dry the spinach, and halve the cherry tomatoes.
- 2
Heat the butter and olive oil in a large pan, then add the finely diced onion and minced garlic. Fry until golden.
- 3
Add the shrimp and cook on high heat for 30 seconds if they're raw and grey, or just 10 seconds if they're already pink and pre-cooked. Season with salt and pepper, flip them over, and repeat.
- 4
If you're using wine, pour it in now and let it bubble for a moment. Add the halved cherry tomatoes and stir-fry for a few seconds. Toss in the spinach and mix it all together.
- 5
Once the spinach wilts, pour in the cream and bring it to a boil. Add the cooked pasta and stir to combine. Keep cooking and stirring for a bit if the sauce needs to thicken up. Taste and adjust salt and pepper if needed.
Per average serving
536
Calories
kcal
30.1
Protein
g
46.9
Carbs
g
24.1
Fat
g
3.8g
Fiber
5.4g
Sugar
622mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
536
Calories
kcal
30.1
Protein
g
46.9
Carbs
g
24.1
Fat
g
3.8g
Fiber
5.4g
Sugar
622mg
Sodium
Tips from the kitchen
- Pat the shrimp dry before they hit the pan. Wet shrimp steam instead of searing, and you want a quick sear here.
- Watch the cooking time on the shrimp closely. Raw grey ones need about 30 seconds a side, pre-cooked pink ones just 10. Overcook them and they turn rubbery fast.
- Save a little of the pasta cooking water before you drain. If the cream sauce gets too thick when you toss the pasta in, a splash loosens it right up.
- Let the wine bubble for a moment before the tomatoes go in. That cooks off the sharp alcohol edge and leaves you with something rounder.
- Halve the cherry tomatoes and have the spinach rinsed and dried before you start frying. Once the shrimp are in the pan everything moves quickly.
Ways to vary it
- Swap the shrimp for sliced chicken breast if you want something less seafood-forward. Just cook it through properly before the wine goes in.
- A pinch of chili flakes with the garlic gives the sauce some heat if that's your thing.
- Stir a spoonful of grated parmesan into the cream at the end for a saltier, thicker sauce.
Storage & leftovers
Keeps in the fridge for up to 2 days in a sealed container. I wouldn't freeze it, the cream sauce splits and the shrimp go tough once thawed. Reheat gently in a pan over low heat with a splash of water or cream so the sauce comes back together, not in the microwave on full blast.
What to serve with it
A green salad with a sharp vinaigrette cuts through the cream nicely. Some crusty bread for mopping up the sauce doesn't hurt either.
UC
By Untrained ChefPublished 17 May 2026 · Updated 11 July 2026
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