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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.

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

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil for garnish

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

Find it online: http://recipesbyjanet.com/creamy-sun-dried-tomato-shrimp-with-spinach-pasta/