Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a quick and easy dish featuring succulent sautéed shrimp, tangy sun-dried tomatoes, fresh spinach, and tender pasta tossed in a luscious creamy sauce. This vibrant and comforting meal brings together rich flavors and nutritious ingredients perfect for a flavorful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten Free (if gluten-free pasta used)
Ingredients
Scale
Seafood & Vegetables
- 1 pound peeled and deveined shrimp
- 1 cup oil-packed sun-dried tomatoes, chopped
- 4 cups fresh spinach
Pasta
- 8 ounces spinach fettuccine or linguine
Dairy & Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Seasonings & Oils
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Pasta: Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining to help adjust the sauce consistency later.
- Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp seasoned lightly with salt and pepper. Cook each side for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Build the Sauce: Reduce heat to medium and add minced garlic to the same skillet, sautéing briefly until fragrant. Stir in the chopped sun-dried tomatoes, then pour in the heavy cream. Allow the mixture to simmer and thicken slightly, scraping any browned bits from the pan for extra flavor.
- Add Spinach and Cheese: Toss fresh spinach into the creamy sauce and stir until wilted. Sprinkle grated Parmesan cheese in and stir until it melts smoothly, creating a rich and silky finish.
- Combine and Serve: Return the cooked pasta and sautéed shrimp to the skillet. Toss everything gently to combine. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached. Season with additional salt and pepper if needed. Serve hot.
Notes
- Use fresh or properly thawed shrimp for the best texture and flavor.
- Do not overcook shrimp to avoid a rubbery texture.
- Reserve pasta water to help loosen and bind the sauce to the pasta.
- Choose oil-packed sun-dried tomatoes for richer flavor.
- Season gradually, tasting as you go for perfect balance.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 220 mg
Keywords: shrimp pasta, creamy shrimp, sun-dried tomato pasta, spinach pasta, quick dinner, Italian pasta