Why You’ll Love This Recipe
This pasta dish is a perfect mix of creamy, savory, and fresh. The sun-dried tomatoes offer a deep umami flavor that complements the juicy shrimp and garlicky sauce. Spinach adds a pop of color and nutrients, while the creamy base ties everything together into a luscious coating for the pasta. Best of all, it’s simple to make and comes together in under 30 minutes, making it ideal for weeknight dinners or date nights.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 oz pasta (fettuccine or penne)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups baby spinach
- Salt and pepper to taste
- Optional: red pepper flakes for heat
- Optional: fresh basil for garnish
directions
- Cook the pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque. Remove and set aside.
- In the same skillet, add the sun-dried tomatoes and cook for 1-2 minutes.
- Pour in the heavy cream, stirring to combine. Bring to a gentle simmer.
- Stir in the Parmesan cheese until melted and smooth.
- Add the spinach and cook until wilted.
- Return the shrimp to the skillet, then add the drained pasta. Toss everything to coat, adding reserved pasta water a little at a time if the sauce needs thinning.
- Season with salt, pepper, and red pepper flakes if using.
- Serve warm, garnished with fresh basil if desired.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Make it spicy: Add extra red pepper flakes or a dash of hot sauce.
- Dairy-free: Use coconut cream and a dairy-free cheese substitute.
- Protein swap: Substitute shrimp with chicken or scallops.
- Gluten-free: Use gluten-free pasta.
- Add more veggies: Include mushrooms, cherry tomatoes, or zucchini.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Avoid microwaving for too long, as shrimp can become rubbery.
FAQs
How can I tell if the shrimp is cooked properly?
Shrimp is cooked when it turns pink and opaque. Overcooking makes it tough, so remove it from heat as soon as it changes color.
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking to avoid excess moisture in the pan.
Can I make this ahead of time?
It’s best fresh, but you can prep the sauce and pasta ahead, then reheat and combine before serving.
What type of sun-dried tomatoes should I use?
Oil-packed sun-dried tomatoes are best for this recipe as they’re more flavorful and blend into the sauce well.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce may be slightly less rich. Add a bit of butter to enhance the creaminess.
What’s a good wine pairing for this dish?
A chilled glass of Chardonnay or Pinot Grigio pairs wonderfully with the creamy and savory flavors.
Can I skip the cheese?
You can omit Parmesan or use a vegan cheese alternative if needed, but it adds a great depth of flavor.
How do I keep the spinach from getting mushy?
Add it at the end just before serving so it wilts slightly without overcooking.
What’s the best pasta shape for this dish?
Fettuccine and penne are great choices because they hold onto the creamy sauce well.
Can I add more herbs?
Absolutely! Fresh basil or parsley adds a burst of freshness.
Conclusion
Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is an irresistible meal that’s both easy to make and full of bold, comforting flavors. Whether you’re serving it for a family dinner or a special night in, it’s a dish that’s sure to impress. Try it once, and it might just become a regular in your rotation.
Print
Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a quick, flavor-packed dinner perfect for weeknights. Juicy shrimp, sun-dried tomatoes, and baby spinach come together in a rich, creamy sauce over your favorite pasta—ready in just 30 minutes.
Ingredients
8 oz pasta (fettuccine or penne)
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup sun-dried tomatoes (packed in oil), drained and chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cups baby spinach
Salt and pepper to taste
Optional: red pepper flakes for heat
Optional: fresh basil for garnish
Instructions
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Cook pasta in salted water according to package instructions. Reserve 1/2 cup pasta water, then drain.
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Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
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Add shrimp and cook for 2–3 minutes per side until pink. Remove and set aside.
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In the same skillet, add sun-dried tomatoes and cook for 1–2 minutes.
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Stir in heavy cream and bring to a gentle simmer.
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Add Parmesan and stir until melted.
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Add spinach and cook until wilted.
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Return shrimp and pasta to the skillet. Toss to combine, using reserved pasta water to thin the sauce if needed.
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Season with salt, pepper, and optional red pepper flakes.
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Serve warm, topped with fresh basil if desired.
Notes
Use oil-packed sun-dried tomatoes for best flavor.
Add more vegetables like mushrooms or zucchini for extra texture.
To make it dairy-free, substitute coconut cream and dairy-free cheese.
Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
