Shrimp Scampi with Spinach and Cherry Tomatoes is one of those dishes that always brings my family running to the table. The first time I made it, the shrimp were sizzling in garlic butter while the kids snacked on fresh cherry tomatoes, laughing at how sweet they were. The smell of lemon filling the kitchen made me realize how special simple food can be. What I love about this recipe is how quick it comes together, yet it tastes like something from a restaurant.
The tender shrimp, bright spinach, and juicy tomatoes make every bite balanced and fresh. If you enjoy seafood dinners like my Creamy Shrimp Scampi Pasta or want to try a lighter twist, you’ll love the Healthy Lemon Shrimp Scampi with Zoodles. This dish is easy, elegant, and the perfect way to turn an ordinary night into something delicious.
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Ingredients and Smart Swaps for Shrimp Scampi with Spinach and Cherry Tomatoes
When I cook Shrimp Scampi with Spinach and Cherry Tomatoes, I keep the ingredients simple but fresh. Each one plays a part in building that buttery, garlicky flavor we all crave. You can mix and match what you have on hand without losing the soul of the dish. Here’s what you’ll need and a few easy swaps that make it flexible for any kitchen.
Core Ingredients That Make This Shrimp Scampi Work
- Shrimp: Use large or jumbo shrimp, peeled and deveined. They cook fast and stay juicy.
- Garlic and Butter: The heart of every good scampi. Garlic brings heat; butter adds richness.
- Olive Oil: Helps balance the butter and keeps the sauce light.
- Lemon Juice and chicken broth : Adds brightness and flavor depth.
- Spinach: Fresh baby spinach wilts beautifully without overpowering the dish.
- Cherry Tomatoes: Sweet, juicy, and perfect for that pop of acidity.
- Pasta: Linguine or spaghetti work best, but any long pasta will do.
Smart Swaps and Flavor Twists You’ll Love
- For a creamy version, stir in a splash of cream or half-and-half at the end. Check out my Creamy Shrimp Scampi Pasta for inspiration.
- Swap spinach for kale or arugula for a peppery note.
- Add basil for a Mediterranean touch or red pepper flakes for a hint of spice.
- Make it lighter by serving the shrimp scampi over zucchini noodles, like in Healthy Lemon Shrimp Scampi with Zoodles.
- For an effortless one-pan meal, try combining this method with my One-Pan Shrimp Scampi with Linguine.
Shrimp Scampi with Spinach and Cherry Tomatoes
Equipment
- large pot
- large skillet
- mixing spoon or tongs
- measuring cups and spoons
- knife and cutting board
Ingredients
- 10 oz pasta (linguini recommended)
- 1 tbsp olive oil (for boiling water)
- 1 cup reserved pasta water (optional)
- 8 tbsp butter, divided
- 3 tbsp olive oil, divided
- 1 lb large raw shrimp, peeled, deveined, thawed
- Kosher salt to taste
- Freshly ground black pepper to taste
- 0.5 cup shallots, thinly sliced
- 1.5 tbsp garlic, chopped
- 1 juice of 1 large lemon
- 0.5 cup dry broth
- 5 oz fresh baby spinach
- 2 cups cherry or grape tomatoes, halved
Instructions
- Bring a large pot (about 6 quarts) of salted water to a full boil. Add one tablespoon of olive oil and the pasta. Stir well so the strands do not stick. Cook until al dente according to package directions, stirring occasionally. Before draining, scoop out one cup of pasta water and set it aside. Drain the pasta and keep it ready.
- Warm a large skillet over medium-high heat. Melt four tablespoons of butter with two tablespoons of olive oil. Add the shrimp in a single layer. Sprinkle lightly with salt and pepper. Let them cook undisturbed for about one to two minutes until the undersides turn pink. Flip each shrimp and cook for another minute or two until fully opaque. Transfer the cooked shrimp to a bowl, cover lightly, and set aside.
- Reduce the heat to medium. In the same skillet, add the sliced shallots. Cook for two to three minutes until they soften and turn translucent. Stir in the chopped garlic and cook one additional minute until fragrant.
- Pour in the lemon juice and broth. Allow it to bubble for a minute to reduce slightly. Stir in the remaining four tablespoons of butter so it melts into a glossy sauce that coats the pan.
- Place the spinach and halved cherry tomatoes in the skillet. Add the cooked pasta on top. Toss everything together gently so the spinach begins to wilt and the tomatoes soften but still hold their shape. If the mixture looks too thick, add a splash of the reserved pasta water to loosen it.
- Slide the shrimp and any collected juices back into the skillet. Combine well, letting the shrimp warm through for about a minute. Taste and adjust seasoning with additional salt, pepper, or lemon juice.
- Spoon the shrimp scampi with spinach and cherry tomatoes into warm bowls. Drizzle a little extra sauce over the top. Serve immediately with crusty bread or a crisp salad for a complete meal.
Notes
- Use large or jumbo shrimp for the best texture; they stay juicy and cook evenly.
- Always thaw frozen shrimp completely before cooking for the best sear.
- Don’t overcook the shrimp—they turn opaque and pink when done.
- Save a cup of pasta water before draining; it helps adjust sauce thickness.
- Fresh spinach wilts quickly, so add it near the end for a vibrant color.
- Cherry or grape tomatoes add natural sweetness; you can use sun-dried tomatoes for a deeper flavor.
- Add a splash of cream or Parmesan for a creamy scampi variation.
- Make it lighter by swapping pasta for zucchini noodles or whole wheat linguine.
- For a Mediterranean touch, toss in basil, olives, or feta cheese.
- This dish is best served immediately but can be stored for up to two days in the fridge.
- To reheat, warm gently in a skillet with a splash of broth or water. Avoid microwaving too long.
- Serve with crusty garlic bread for a complete dinner.
NUTRITION ( PER SERVING)
- Serving Size: 1/6 of total dish
- Calories: ~536 kcal
- Carbohydrates: 60 g
- Protein: 21 g
- Fat: 22 g (11 g saturated, 8 g unsaturated)
- Cholesterol: 151 mg
- Sodium: 747 mg
- Sugar: 4 g
- Fiber: 4 g
- Trans Fat: 0 g
Values are approximate and based on a 2,000-calorie diet. Adjust according to portion size and ingredients used.
If you enjoy colorful, veggie-packed seafood dishes, explore my full range of shrimp scampi recipes — each one brings a new twist to the buttery, garlicky classic.
Step-by-Step Instructions and Pro Tips for Perfect Shrimp Scampi
Cooking Shrimp Scampi with Spinach and Cherry Tomatoes is simple once you know the flow. Each step builds flavor, from the golden garlic to the silky sauce. You can make it in under 20 minutes, but it tastes like something that took all evening.
Step-by-Step Cooking Guide
Boil the Pasta: Bring salted water to a boil, add your linguine, and cook until al dente. Save a cup of pasta water before draining—it’s liquid gold for your sauce.
Sear the Shrimp: Heat butter and olive oil in a large skillet over medium-high heat. Add shrimp in one layer, season with salt and pepper, and let them cook for one to two minutes per side until pink. Remove them and set aside.
Sauté the Aromatics: In the same pan, add shallots and garlic. Stir often until the shallots soften and the garlic smells amazing.
Build the Sauce: Pour in chicken broth and lemon juice, scraping up the flavorful bits from the pan. Let it simmer, then melt in more butter for that signature scampi texture.
Add the Vegetables: Toss in cherry tomatoes and fresh spinach. Stir gently so the spinach wilts and tomatoes soften slightly.
Combine Everything: Add the cooked pasta, a splash of pasta water, and return the shrimp to the skillet. Toss until every piece is coated and glossy. Taste and adjust seasoning.
Pro Tips for Perfect Shrimp Scampi Every Time
- For the best texture and flavor, choose fresh shrimp. If using frozen, thaw completely before cooking.
- Don’t overcook the shrimp—they’re done as soon as they turn opaque.
- If the sauce seems too thick, stir in a small amount of the reserved pasta water at the end.
- Want extra richness? Add a small spoon of cream for a silky finish, like I do in my Easy Shrimp Scampi Pasta.
- Serve immediately; shrimp scampi is at its best when hot and fresh from the pan.
This recipe is quick, full of flavor, and looks impressive enough for guests while still being easy for a weeknight dinner.
Serving Ideas and Storage Tips for Shrimp Scampi Pasta
When you finish cooking Shrimp Scampi with Spinach and Cherry Tomatoes, you’ll want to serve it right away while the sauce is silky and the shrimp are tender. It’s a meal that feels elegant but comes together fast. With a few pairing ideas and some smart storage tips, you can make it perfect every time.
How to Serve Shrimp Scampi Like a Pro
- Plate the shrimp and pasta in shallow bowls so the sauce pools at the bottom.
- Sprinkle with freshly grated Parmesan or a squeeze of lemon for brightness.
- Add color with a few halved cherry tomatoes on top and a sprinkle of chopped parsley.
- Pair it with garlic bread or a light salad to round out the meal.
- For a family-friendly twist, serve it alongside crusty bread like I do with my Garlic Butter Shrimp Scampi for dipping.
Storage and Reheating Tips That Keep It Fresh
- Store leftovers in an airtight container for up to two days in the refrigerator.
- To reheat, warm gently in a skillet with a splash of water or broth to loosen the sauce. Don’t microwave shrimp for an extended time, or it may become rubbery.
- For extended storage, freeze the sauce on its own and cook fresh pasta just before serving.
- Always thaw shrimp completely before reheating to maintain texture.
Shrimp Scampi FAQs
What vegetables go good with shrimp scampi?
Spinach and cherry tomatoes are classic, but you can also add asparagus, zucchini, or peas for a fresh twist. Their mild flavors blend beautifully with garlic and butter.
Can I use frozen shrimp for shrimp scampi?
Yes, just thaw them fully in the fridge before cooking. Pat dry to remove excess moisture so they sear properly in the skillet.
What pasta works best with shrimp scampi?
Linguine or spaghetti hold the sauce best. For a lighter option, try angel hair or zucchini noodles for a low-carb version.
How long does shrimp scampi last in the fridge?
It stays fresh for about two days when stored in an airtight container. Reheat gently with a splash of liquid to keep the sauce creamy.
Shrimp Scampi with Spinach and Cherry Tomatoes is the kind of meal that proves great food doesn’t have to be complicated. In just twenty minutes, you can turn a few simple ingredients into something that feels special. Every bite combines tender shrimp, buttery garlic, and the brightness of spinach and tomatoes—fresh, comforting, and satisfying. Whether you’re cooking for family or a quiet night in, this dish makes dinner feel like an occasion. Keep this recipe close; it’s one of those you’ll come back to whenever you need something fast, flavorful, and made with love.
If you liked this recipe, try my Easy Shrimp Scampi Pasta or Creamy Shrimp Scampi Pasta next. They’re just as simple and full of flavor.