Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
A comforting and flavorful pasta dish combining sun-dried tomatoes, shrimp, and creamy spinach, perfect for a fast family dinner or a romantic date night.
Ingredients
Pasta and Shrimp
- 8 ounces spinach pasta Opt for quality brand pasta, such as Barilla or De Cecco.
- 1 pound large shrimp Fresh or frozen; ensure they’re peeled and deveined.
Sauce Ingredients
- 1 tablespoon olive oil Use extra virgin olive oil for the best flavor.
- 3 cloves garlic, minced Freshly minced garlic is crucial for aroma.
- 1 cup sun-dried tomatoes, chopped Look for oil-packed for enhanced flavor.
- 1 cup heavy cream Can substitute half-and-half for a lighter option.
- 1 cup fresh spinach, chopped Fresh will wilt nicely; frozen can be used if thawed.
- 1/2 cup grated Parmesan cheese Freshly grated for optimum meltiness.
- Salt and pepper to taste Freshly cracked black pepper adds depth.
- Fresh basil for garnish Adds brightness to the dish.
Instructions
Cooking Preparation
- Bring a large pot of salted water to a boil. Cook the spinach pasta according to package instructions (about 7-9 minutes) until al dente. Drain and set aside, reserving a little pasta water to add to the sauce if needed.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the shrimp. Cook until pink, about 2-3 minutes per side. Remove shrimp from the skillet and place aside.
- In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 2 minutes until fragrant.
- Pour in heavy cream and bring to a gentle simmer, stirring frequently. Add the chopped fresh spinach and cook until wilted, about 2 minutes.
- Return the cooked shrimp to the skillet. Stir in grated Parmesan cheese until melted and smoothly incorporated. Season with salt and pepper.
- Toss the spinach pasta with the creamy shrimp mixture. If the sauce seems thick, add a splash of the reserved pasta water to loosen it up.
- Serve hot, garnishing with fresh basil and optional extra Parmesan on top.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of cream or pasta water to revive the sauce. Taste as you go to adjust seasonings.