Shrimp Tomato Spinach Penne

It’s funny how the most comforting meals never really try too hard. This penne aux crevettes tomates épinards… it’s just five ingredients. But something about the way the shrimp catch the heat, the tomatoes burst into their brightness, the spinach wilts down all soft and green, it becomes this cozy, deeply satisfying thing. I made it once to use up leftover cherry tomatoes, just tossing everything together, and when I took the first bite, the flavor had that roundness – that completeness – like a good story with no missing pieces.

Why You’ll Crave It

• The flavors mingle in the pan like old friends – light but full, fresh but warming.
• Uses only five ingredients (plus salt and pepper), yet still feels like a full meal you’d order out.
• It comes together in about 15 minutes – perfect for weeknights when you’re tired but want something real.
• Surprisingly balanced: protein, veggie, starch – nothing feels heavy or forgotten.
• You can riff on it endlessly without breaking the spirit of the dish.

The first time I made this, I accidentally doubled the spinach… and honestly? I’ve done it that way ever since.

What You’ll Need

• Penne pasta: 250 grams – sturdy little tubes that soak up the sauce just enough
• Shrimp: 300 grams of peeled and deveined shrimp (I use medium-sized, tail-off for easier eating)
• Cherry tomatoes: 200 grams, halved – sweet little bursts, they soften into sauce right in the pan
• Fresh spinach: 150 grams – no need to chop, it wilts down all on its own
• Olive oil: 2 tablespoons, plus extra to finish if you feel indulgent that day
• Salt and black pepper: to taste – freshly cracked if you can, it makes a difference

Easy How-To

Boil the pasta

Get a nice big pot of salted water going. Once it’s boiling, drop in your penne and cook it to al dente – you know, tender but with a bite. Drain, but don’t forget to save a splash of that starchy cooking water just in case.

Heat the olive oil and sauté the garlic

While the pasta boils, warm olive oil in a large skillet over medium heat. Add minced garlic (I like 2 cloves, finely sliced) and let it become fragrant – about a minute or so, don’t let it color too much. That gentle aroma is your base.

Add the shrimp

Shrimp goes in next. Stir it around, let it curl up and turn that soft pink. Should take about 2-3 minutes. Don’t overdo it – they’ll keep cooking in the sauce too.

Throw in the tomatoes and spinach

Toss the halved tomatoes in first, then bury the spinach on top. It’ll seem like too much, but give it 2-3 minutes and it all slumps down and joins the party beautifully. Stir gently to keep the shrimp cozy with everything else.

Combine with the pasta

Add your drained penne right into the skillet. If it looks a little dry, stir in a tablespoon or two of pasta water. Season with salt and black pepper… taste, adjust, breathe. It doesn’t need much more.

Serve and savor

Spoon it into shallow bowls (because it just feels nicer that way), drizzle a touch more olive oil if you like. I often do. Maybe finish with a twist of pepper and… that’s it. Honest, warm, simple.

Good to Know

• If the shrimp release a lot of liquid, just let it reduce a minute before adding the tomatoes.
• Fresh baby spinach gives the softest texture, but if using mature spinach, tear it up a bit first.
• I occasionally sneak in a pinch of red chili flakes here – just a whisper of heat lifts it nicely.

Serving Ideas

• Serve with a slice of crusty sourdough to mop up the pan sauce – it’s too good to waste.

Top Tricks

• Warm your bowls before serving – just a quick rinse with boiling water makes the pasta stay cozy longer.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, you definitely can. Just thaw them completely and pat them dry before cooking–too much water and they won’t sear properly.

What if I don’t have cherry tomatoes?

Any ripe tomato works in a pinch – just chop them small so they soften quickly. Even canned ones are okay, though fresh gives a brighter flavor.

Could I make this with whole wheat or gluten-free pasta?

Absolutely. Use your favorite kind – just cook it according to its own timing and make sure it holds its shape well when tossed with the sauce.

Can I make it ahead?

It’s best freshly made, but you can prep the components – chop the tomatoes, clean the shrimp, even preheat the pan. Once you start though, it all comes together fast.

Conclusion

The joy of this penne aux crevettes tomates épinards lies in its brevity. No tricks, no complex steps – just thoughtful ingredients, cooked kindly. I don’t know if meals can feel like hugs, but if they can… this one might be it.

More Recipes Suggestions and Combination

Garlic Lemon Shrimp Pasta

Bright and zesty, this pasta balances garlic’s warmth with citrus notes – perfect for warmer evenings.

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Penne with Sun-Dried Tomatoes and Olives

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Chicken Pesto Pasta

Fragrant and earthy, pesto brings it all together with grilled chicken in a truly satisfying way.

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Mushroom and Pea Pasta

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Spicy Arrabbiata Pasta

Lovers of heat will adore this fiery tomato-based penne, rich with garlic and fire.

Vegetable Primavera Pasta

Light, colorful, and endlessly adaptable, this is spring and summer in a bowl.