Sautéed Shrimp with Tomatoes, Onions, and Spinach Over Pasta

My husband calls this my {Signature Dish}! I first made a version of this recipe a few years ago from some cookbook I had. The dish was delicious but seemed a little complicated and every time I made it I’d take the directions loosely and began to craft my own version. What I love about this dish {other than how delicious it is} is that it can be altered in so many ways that you can make this once a week and change it up each time so you don’t feel like you are always eating the same thing. For instance, for those of you who believe that {bacon makes everything better}, if you add a few slices of chopped up bacon and sauté until almost done before you add the garlic, it is even better! If you want a spicier flavor, which my husband always does, you can use hot italian sausage instead of shrimp and man is it good! I can even handle the heat! Also, the mixture can be put on top of orzo like I did in this post. Angel hair pasta or cannelini beans are also tasty with this recipe.  Please try different options out and let us all know what other versions there are out there for this…{make your own signature dish version}!

Saute Saute - Ingredients Saute - Onions Saute - Onions, broth Saute - Tomatoes Saute - Spinach Saute - Shrimp Saute - All Saute - Finished


  • 5 cloves of garlic (Separated to put in both skillet pans)
  • Approximately 3 tablespoons of olive oil (2 tablespoons in the large skillet pan and 1 in the other, or more if need be to lightly coat bottom of pan)
  • 1 medium onion, julienned
  • 1/2 cup of chicken broth (you may not use all of this but have a 1/2 cup on hand)
  • 14.5 ounce can of Diced Tomatoes with Basil, Garlic, and Oregano (add another can if you’d like extra tomatoes and servings)
  • Salt and pepper, to taste
  • 1 tablespoon of butter
  • 1 pound of shrimp, pealed and deveined
  • 1 cup of uncooked orzo
  • Bag of spinach
  • Parmesan or Mozzarella cheese, to top dish with

Equipment Needed:

  • Knife and cutting board
  • Measuring cup
  • 2 skillet pans (one large, one medium)
  • Medium saucepan


  • Fill medium saucepan with water and heat over high heat until boiling. Once boiling, put uncooked orzo in and cook according to box instructions.
  • Meanwhile, heat 2 tablespoons of olive oil in large skillet pan over medium heat. Add garlic and saute until fragrant but not yet golden in color. Add onions and sauté until softened then add chicken broth, using only about 1/4 of a cup or so at first. Reduce broth down for a few minutes. Add can of diced tomatoes as well as salt and pepper to taste then stir together. Continue to heat mixture over medium to medium-low heat until just before your pasta is done. Add spinach and stir to wilt and mix together.
  • While heating the sauce mixture, add 1 tablespoon of butter and 1 tablespoon of olive oil to pan and heat over medium heat until butter has melted and is bubbling. Add shrimp and season with salt and pepper. Flip shrimp to ensure it gets cooked all the way through until shrimp turns pink all over. Add shrimp to sauce mixture after you have added spinach.
  • Once pasta is cooked, drain, put in bowl, and top with sauce mixture and cheese.
  • Enjoy!