Creamy Sun-Dried Tomato Shrimp Pasta
A quick and easy weeknight pasta dish featuring tender shrimp, sun-dried tomatoes, and spinach in a rich, creamy Parmesan sauce.
Equipment
- Large skillet or pot
- Large pot For cooking pasta
Ingredients
Main ingredients
- 8 oz pasta (fettuccine or penne) Cook according to package directions
- 1 lb shrimp, peeled and deveined Fresh or frozen (thawed)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped Oil-packed preferred
- 2 cups fresh spinach
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- In a large skillet or pot over medium heat, heat olive oil. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until garlic is fragrant.
- Add shrimp to the skillet, season with salt and pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet if desired to prevent overcooking, or leave in.
- Add fresh spinach to the skillet and stir until wilted.
- Pour in heavy cream and stir. Simmer for 2-3 minutes to thicken slightly. Stir in grated Parmesan cheese until melted and sauce is smooth.
- Add drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with fresh basil.
Notes
This recipe is weeknight-friendly and a crowd-pleaser. Can be customized with other vegetables or proteins. Store leftovers in an airtight container in the refrigerator for 2-3 days.