Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
A delightful fusion of succulent shrimp, vibrant spinach, and rich sun-dried tomatoes wrapped in a creamy sauce, perfect for cozy dinners or special occasions.
Ingredients
Pasta
- 8 oz pasta of choice (fettuccine or penne recommended)
Shrimp
- 1 lb shrimp, peeled and deveined Fresh or frozen; if frozen, thaw before use
Vegetables
- 1 cup sun-dried tomatoes, chopped Opt for quality-packed in oil for added flavor
- 2 cups fresh spinach Look for vibrant green leaves; baby spinach is a great option
Dairy
- 1 cup heavy cream Can substitute with half-and-half for a lighter option
- 1/2 cup grated Parmesan cheese Freshly grated will melt better
Seasoning
- 2 cloves garlic, minced Feel free to add more if you love garlic
- 2 tbsp olive oil Extra virgin provides richer flavor
- Salt and pepper to taste Always adjust according to preference
Instructions
Preparation
- Let your heavy cream and shrimp come to room temperature before cooking.
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Add the shrimp to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque.
- Stir in the sun-dried tomatoes and spinach, cooking until the spinach wilts down, about 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer, about 2-3 minutes.
- Stir in the Parmesan cheese until it melts into the sauce.
- Add the cooked pasta to the skillet, tossing gently to coat. If the sauce is too thick, add reserved pasta water little by little until desired consistency is reached.
- Season with salt and pepper to taste, and serve warm with extra Parmesan and freshly cracked black pepper if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.