Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
A creamy and flavorful pasta dish with shrimp, sun-dried tomatoes, and spinach.
Equipment
- Large skillet
- Pot For boiling pasta
Ingredients
Pasta and Shrimp
- 8 oz Pasta (fettuccine or penne)
- 1 lb Shrimp, peeled and deveined
Sauce and Garnish
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 1 cup Sun-dried tomatoes, chopped
- 1 cup Heavy cream
- 1 cup Fresh spinach, chopped
- 0.5 cup Grated Parmesan cheese
- Salt To taste
- Pepper To taste
- Fresh basil For garnish
Instructions
- Cook pasta according to package directions.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 1 minute, until fragrant.
- Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
- Stir in sun-dried tomatoes and heavy cream. Bring to a simmer and cook for 5 minutes, allowing sauce to thicken slightly.
- Add cooked pasta and spinach to the skillet. Toss to combine.
- Stir in Parmesan cheese, salt, and pepper to taste.
- Serve immediately, garnished with fresh basil.
Notes
For a spicier dish, add a pinch of red pepper flakes.