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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

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A decadent and satisfying meal with succulent shrimp, flavorful sun-dried tomatoes, and vibrant spinach in a rich, creamy sauce that coats the pasta perfectly.

Ingredients

8 oz pasta (fettuccine or linguine)

1 lb shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

1 cup sun-dried tomatoes, chopped

1 cup fresh spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil for garnish

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Remove shrimp and set aside.
  4. In the same skillet, add sun-dried tomatoes and cook for 2-3 minutes.
  5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
  6. Add the spinach and cooked shrimp back into the skillet, stirring until the spinach wilts.
  7. Toss the cooked pasta into the creamy sauce, mixing well to coat. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh basil.

Notes

  • For a lighter version, you can use a lower-fat cream or even milk, but the sauce will be less rich and creamy.
  • If you don’t have Parmesan, you can use Pecorino Romano or another hard cheese that melts well.
  • To make the dish spicier, add red pepper flakes or chili powder.
  • Feel free to add other vegetables like mushrooms, bell peppers, or zucchini.
  • For the best result, serve fresh to enjoy the creamy texture of the sauce.

Nutrition

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