Creamy, Spicy Shrimp and Spinach Pasta

Creamy, Spicy Shrimp and Spinach Pasta

It's our one year wedding anniversary today, so we decided to treat ourselves to something a bit decadent and spicy. This dinner came together really quickly and makes a TON!


Serves: 6-8

Cost: $$

Skill Level: Easy

Time to Make: 1 hour (30 minutes inactive)


16 ounces pasta of your choice

2 teaspoons olive oil

1 small bunch of fresh parsley

1 medium yellow onion

1 tablespoon garlic butter (Or 1 tablespoon butter and 2 garlic cloves)

1/4 cup dry red wine

28 ounces crushed tomatoes

28 ounces petite diced tomatoes

Crushed red pepper, salt, pepper, and sugar to taste

1 pound peeled deveined shrimp (tails on or tails removed depending on your preference)

2 cups fresh spinach

1/2 cup heavy cream

Extra virgin olive oil for serving


Prepare Ingredients: Bring a large pot of salted water with the 2 teaspoons of olive oil to a boil. Mince the parsley. Dice the yellow onion. Pat the shrimp dry and season with salt and pepper.

Start the Sauce: Heat a slick of olive oil over medium high heat in a large pot. Once hot, add the onion and cook, stirring regularly, for 8-10 minutes until very brown. Add the garlic butter and continue cooking an additional 3-4 minutes until the butter is very frothy and browned. Add the red wine and reduce heat to a simmer, scraping off any browned bits stuck to the bottom of the pot. Stir in all the tomatoes and season with salt, pepper, and crushed red pepper to taste. Stir in a sprinkle of sugar. Cover and simmer for 30 minutes.

Cook the Pasta Stir the pasta into the boiling water and cook until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Toss the pasta with a bit of extra virgin olive oil and the minced parsley and set aside.

Finish the Sauce: Taste the sauce and season with salt, pepper, crushed red pepper, or sugar according to your taste. Stir in the shrimp and spinach and cook for 5-7 minutes until the shrimp are opaque and cooked through and the spinach has wilted. Stir in the heavy cream and reserved pasta cooking water and cook an additional 4-5 minutes. Toss the pasta in the sauce and cook for 1-2 minutes more before removing from heat.

To Serve: Serve the pasta in shallow bowls topped with a tiny drizzle of extra virgin olive oil (if desired) and a crack of fresh pepper. Enjoy!

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!