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
-
Cook pasta in salted water according to package instructions. Reserve 1/2 cup pasta water, then drain.
-
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
-
Add shrimp and cook for 2–3 minutes per side until pink. Remove and set aside.
-
In the same skillet, add sun-dried tomatoes and cook for 1–2 minutes.
-
Stir in heavy cream and bring to a gentle simmer.
-
Add Parmesan and stir until melted.
-
Add spinach and cook until wilted.
-
Return shrimp and pasta to the skillet. Toss to combine, using reserved pasta water to thin the sauce if needed.
-
Season with salt, pepper, and optional red pepper flakes.
-
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
