Description
Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a quick and indulgent dish that combines tender shrimp in a luscious cream sauce enriched with tangy sun-dried tomatoes and vibrant fresh spinach. Perfect for busy weeknight dinners or impressing guests with minimal effort, this recipe offers a harmonious blend of creamy, savory, and bright flavors in just about 30 minutes.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb raw shrimp, peeled and deveined
- 1 cup fresh spinach, roughly chopped
- 1/3 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
Pasta
- 8 oz spinach pasta or your favorite type
Oils and Seasonings
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional), to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil and cook your spinach pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water to adjust the sauce later if needed.
- Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook until pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside to keep warm.
- Cook Garlic and Sun-Dried Tomatoes: In the same skillet, reduce heat to medium and add a touch more olive oil if needed. Toss in minced garlic and chopped sun-dried tomatoes, sautéing briefly until fragrant — around 1 to 2 minutes.
- Make the Creamy Sauce: Pour in the heavy cream and stir to combine with the garlic and tomatoes. Let it simmer gently for 3 to 4 minutes until slightly thickened, then stir in grated Parmesan until melted and smooth.
- Add Spinach and Shrimp: Fold fresh spinach into the sauce, letting it wilt for about 1 minute. Return the cooked shrimp to the skillet, stirring everything together. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Combine and Serve: Add the cooked spinach pasta into the skillet, tossing everything until the pasta is fully coated in the creamy sauce. Check seasoning and adjust salt, pepper, or red pepper flakes to taste. Serve immediately, garnished with extra Parmesan if you like.
Notes
- Use fresh shrimp as it cooks quicker and has better flavor than frozen.
- Do not overcook shrimp; remove them from heat as soon as they turn opaque to avoid rubberiness.
- Reserve some pasta water to loosen the sauce if necessary.
- Chop sun-dried tomatoes finely to distribute flavor evenly without overpowering the dish.
- Add spinach last to preserve its vibrant color and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 210 mg
Keywords: shrimp pasta, creamy shrimp, sun-dried tomato pasta, spinach pasta, quick dinner, weeknight meal, gluten free, seafood pasta
