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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

  • Author: Amelia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Enjoy a quick and indulgent dinner with this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta recipe. Featuring tender shrimp, tangy sun-dried tomatoes, and fresh spinach in a rich, velvety cream sauce, this dish is an easy one-pot meal perfect for busy weeknights or impressing guests. The vibrant flavors and creamy textures create a restaurant-quality dinner experience right at home.

Ingredients

Scale

Shrimp

  • 1 pound peeled, deveined shrimp

Pasta

  • 8 ounces spinach pasta

Vegetables and Flavorings

  • 1/2 cup chopped sun-dried tomatoes (rehydrated if dry-packed)
  • 3 cups fresh spinach
  • 3 cloves garlic, minced

Dairy and Fats

  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • Optional: red chili flakes, to taste

Instructions

  1. Cook the Pasta: Begin by boiling the spinach pasta in salted water according to package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving a little pasta water for adjusting the sauce later if needed.
  2. Sauté the Shrimp: Heat olive oil in a large skillet over medium heat. Season the peeled shrimp with salt and pepper, then cook them for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
  3. Build the Creamy Sauce: In the same skillet, add a bit more olive oil if needed, then sauté the minced garlic until fragrant, about 30 seconds. Add the chopped sun-dried tomatoes and stir to combine. Pour in the heavy cream and bring the mixture to a gentle simmer while stirring constantly.
  4. Combine Spinach and Cheese: Stir fresh spinach into the creamy sauce and cook until it wilts down. Then fold in the freshly grated Parmesan cheese, allowing it to melt into the sauce and enrich the flavor.
  5. Toss Pasta and Shrimp Together: Return the cooked shrimp to the skillet, then add the drained spinach pasta. Gently toss everything together to combine, adding reserved pasta water as needed to loosen the sauce into a silky consistency.

Notes

  • Use fresh or properly thawed shrimp for best texture and juiciness.
  • Do not overcook shrimp; remove from heat as soon as they turn pink to avoid rubberiness.
  • Reserve some pasta water to adjust sauce consistency without diluting flavor.
  • Use freshly grated Parmesan cheese for richer, deeper taste compared to pre-grated cheese.
  • If using dry-packed sun-dried tomatoes, rehydrate them in warm water before chopping for better texture.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 3g
  • Sodium: 580mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 230mg

Keywords: shrimp pasta, creamy shrimp recipe, sun-dried tomato shrimp, spinach pasta, quick dinner, weeknight meal, gluten free pasta dish

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