Shrimp & Tomato Linguini

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This meal is simple and tasty; plus, it includes two of our household favorites: tomatoes and shrimp. It’s also fairly light, depending on how much parmesan cheese you decide to add. My kids were especially interested in helping to cook this one, mainly because they wanted to watch the shrimp turn pink.

And naturally, my daughter loves snacking on cheese, the fact of which was a huge incentive for her to hang around and help. The kids had never tried cooked, grape tomatoes and I think they were pleasantly surprised with their warm “burst” of flavor.

If you plan on doing the Noodly Shrimp Craft, set aside a few uncooked noodles before you start cooking.

Worth noting: this meal only requires two pots/pans, and that means less mess! Enjoy!


Have picky eaters?

    🍅Keep it mild. If your kids don’t like spicy food, simply omit the red pepper flakes. Garlic also brings some heat and strong taste to the dish. So, consider cutting back on the garlic too.

    🍅Keep it raw. Some kids may not like the texture of soft, cooked tomatoes. If that’s the case, set some raw tomatoes aside to serve as a side veggie for your kiddos.

    🍅Keep in plain.  My kids loved the shrimp but didn’t like “all the stuff” on the noodles (I think they were referring to the parsley!). You may want to set aside some plain noodles before you mix everything together. Pull some shrimp pieces out of the final mix and serve them next to the plain noodles on your kids’ plates. Then, you can let the kids sprinkle parmesan on everything.

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Shrimp & Tomato Linguini
Total Time
28 mins
Course: Main Course
Servings: 6
  • 1 t salt
  • 1/2 - 1 lb linguini pasta
  • 3 T olive oil
  • 3 T butter (unsalted)
  • 2-3 cloves garlic (minced)
  • 3/4 tsp red pepper flakes (optional)
  • 1 1/2 lb raw shrimp (shelled & deveined, fresh or frozen)
  • salt & pepper (to taste)
  • 1 - 2 pt grape tomatoes
  • 3/4 tsp Italian seasoning
  • 4 big handfuls fresh raw baby spinach
  • 1 1/2 cup (+ extra) parmesan cheese (finely shredded or grated)
  • 1 T parsley flakes
  • 1/4 cup milk
  1. Heat water for pasta in large pot. Once boiling, salt the water, add pasta, and cook according to directions. Once pasta is done, strain and pour back in pot.

  2. While pasta water is boiling, pour olive oil and butter into a large pan and heat on low-to-medium until butter has melted. Stir in garlic (and red pepper flakes) and cook for about 2-3 minutes. 

  3. Stir in the raw shrimp, season with salt & pepper as desired, and cook until shrimp is pink (about 5-7 minutes). Add the tomatoes, Italian seasoning and spinach, and cook another 2-3 minutes, stirring occasionally. 

  4. Transfer shrimp mixture into the pot, with the pasta. Stir in parmesan, parsley and milk and heat on low-to-medium for 5 minutes. Stir until the shrimp and pasta mixture is well combined. 


Serve pasta on plate or in bowl. If you like, sprinkle extra parmesan atop. 

We recommend that all meals for children be served with milk.




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