Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Why You’ll Love This Recipe

This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a delightful blend of creamy and savory flavors, accented by the tangy sweetness of sun-dried tomatoes and the freshness of spinach. The shrimp add a delicious protein punch, making this dish both satisfying and elegant. Plus, it comes together quickly, making it perfect for busy weeknights or last-minute entertaining.

Ingredients

• 8 oz pasta (fettuccine or penne)

• 1 lb shrimp, peeled and deveined

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 cup sun-dried tomatoes, chopped

• 1 cup heavy cream

• 1 cup fresh spinach, chopped

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh basil for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.

3. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.

4. In the same skillet, add sun-dried tomatoes and heavy cream. Stir to combine and bring to a simmer.

5. Add the cooked pasta and shrimp back into the skillet. Toss to coat in the creamy sauce.

6. Stir in chopped spinach and Parmesan cheese. Cook for an additional 2-3 minutes until the spinach is wilted and the sauce is heated through.

7. Season with salt and pepper to taste. Garnish with fresh basil before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories: Approximately 540 kcal per serving

Variations

• Swap the shrimp for grilled chicken or scallops for a different protein twist.

• Use half-and-half instead of heavy cream for a lighter sauce.

• Add a pinch of red pepper flakes for some heat.

• Incorporate mushrooms or roasted red peppers to add more texture and flavor.

• Substitute fresh kale for spinach if you prefer a heartier green.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove over low heat, adding a splash of cream or water to loosen the sauce if it has thickened. Avoid microwaving at high heat to prevent the shrimp from becoming tough.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture.

What type of pasta works best?

Fettuccine and penne are great choices, but any pasta shape that holds sauce well will work.

Can I make this recipe dairy-free?

Yes, substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative.

How do I store leftovers properly?

Keep the pasta in an airtight container in the refrigerator and consume within 2 days.

Can I prepare this dish ahead of time?

You can prepare the sauce and shrimp separately, then combine them with freshly cooked pasta when ready to serve.

Is this recipe gluten-free?

Not as written, but you can use gluten-free pasta to make it gluten-free.

How do I prevent the shrimp from overcooking?

Cook shrimp just until they turn pink and opaque, usually 2-3 minutes per side.

Can I freeze this dish?

It’s not recommended to freeze creamy pasta dishes with spinach and shrimp, as the texture can change.

What can I substitute for sun-dried tomatoes?

Roasted red peppers or fresh cherry tomatoes can be used as alternatives.

How can I make this recipe spicier?

Add crushed red pepper flakes or a dash of hot sauce to the sauce.

Conclusion

This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a delicious, easy-to-make dish that delivers restaurant-quality flavor at home. Its creamy sauce, fresh ingredients, and quick preparation time make it a perfect choice for any occasion, from casual dinners to special gatherings. Enjoy the rich, comforting taste with every bite.

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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

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A rich, flavorful pasta dish combining tender shrimp, creamy sun-dried tomato sauce, and fresh spinach for a perfect balance of indulgence and nutrition.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing and simmering
• Cuisine: Italian-inspired
• Diet: Low Salt

Ingredients

8 oz pasta (fettuccine or penne)

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

3 cloves garlic, minced

1 cup sun-dried tomatoes, chopped

1 cup heavy cream

1 cup fresh spinach, chopped

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil for garnish

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Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.
4. In the same skillet, add sun-dried tomatoes and heavy cream. Stir to combine and bring to a simmer.
5. Add the cooked pasta and shrimp back into the skillet. Toss to coat in the creamy sauce.
6. Stir in chopped spinach and Parmesan cheese. Cook for an additional 2-3 minutes until the spinach is wilted and the sauce is heated through.
7. Season with salt and pepper to taste. Garnish with fresh basil before serving.

Notes

• Swap the shrimp for grilled chicken or scallops for a different protein twist.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Add a pinch of red pepper flakes for some heat.
• Incorporate mushrooms or roasted red peppers to add more texture and flavor.
• Substitute fresh kale for spinach if you prefer a heartier green.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on stove with splash of cream or water.
• For dairy-free, substitute heavy cream with coconut cream and use dairy-free Parmesan.
• Use gluten-free pasta to make the dish gluten-free.

Nutrition

• Serving Size: 1 serving
• Calories: 540 kcal
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 190 mg