Description
This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a delicious and quick seafood pasta dish featuring tender shrimp cooked in a luscious cream sauce with sun-dried tomatoes, fresh spinach, and Parmesan cheese. Perfect for a satisfying weeknight dinner, this recipe combines the rich flavors of the Mediterranean with a comforting pasta base.
Ingredients
Scale
Shrimp and Pasta
- 1 lb shrimp (peeled and deveined)
- 8 oz pasta (spaghetti, fettuccine, or your choice)
Sauce and Seasonings
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes (packed in oil, chopped)
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and pepper, to taste
- Red pepper flakes (optional, for a little heat)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water for later use if needed. Set the pasta aside.
- Cook the Shrimp: Heat the olive oil in a large skillet over medium heat. Add the shrimp, season with salt, pepper, and red pepper flakes if using, and cook for 2-3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the Cream Sauce: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until the onion softens and the garlic becomes fragrant. Add the chopped sun-dried tomatoes and continue cooking for another 1-2 minutes to release their flavor.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring well to combine all ingredients. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce starts to thicken slightly.
- Add Spinach and Parmesan: Stir in the fresh spinach and cook until wilted, about 2 minutes. Add the grated Parmesan cheese and stir until it melts and the sauce becomes smooth and creamy.
- Combine Pasta and Shrimp: Add the cooked pasta to the skillet and toss to coat it thoroughly with the creamy sauce. Return the cooked shrimp to the skillet and mix everything gently. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Finish and Serve: Taste the dish and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Garnish with fresh basil or parsley before serving warm.
Notes
- Use any pasta shape you prefer, but long pasta like spaghetti or fettuccine works best for this creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- You can swap chicken broth with vegetable broth to make it suitable for pescatarian diets.
- Sun-dried tomatoes packed in oil add richness; if using dry packed, rehydrate them in warm water first.
- Add red pepper flakes according to your preferred spice level or omit for a milder dish.
- Leftovers reheat well in a pan over low heat; add a splash of water or broth to loosen the sauce if needed.
