Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Why Make This Recipe

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a delightful dish that combines the rich flavors of sun-dried tomatoes and creamy sauce with the goodness of fresh shrimp and spinach. This recipe is not just delicious; it’s also a great way to enjoy pasta with a boost of veggies. Perfect for a quick weeknight dinner or a fancy meal for guests, this dish is sure to impress everyone at the table.

How to Make Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Ingredients

• 8 ounces spinach pasta
• 1 pound large 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

Directions

1. Cook the spinach pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 2 minutes until fragrant.
4. Pour in the heavy cream and bring to a simmer. Stir in the chopped spinach and cook until wilted.
5. Add the cooked shrimp back to the skillet, then stir in the Parmesan cheese until melted. Season with salt and pepper.
6. Toss the cooked spinach pasta with the creamy shrimp mixture until well combined.
7. Serve hot, garnished with fresh basil.

How to Serve Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Serve this dish hot straight from the skillet, garnished with fresh basil on top. A simple salad or some garlic bread on the side makes a great addition. This pasta dish is rich and creamy, making it a satisfying meal by itself.

How to Store Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or water to loosen the sauce, as it may thicken in the fridge.

Tips to Make Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

• Make sure not to overcook the shrimp; they should be pink and tender.
• You can adjust the amount of garlic and sun-dried tomatoes according to your taste.
• If you don’t have spinach pasta, any pasta will work, but the spinach pasta adds nice color and nutrition.

Variation

To make this dish even more colorful, you can add bell peppers or zucchini. You can also substitute shrimp with grilled chicken or tofu for a different flavor.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can use fresh tomatoes, but keep in mind they will change the flavor and texture. Cook them down a bit to mimic the sun-dried tomatoes’ taste.

Is there a way to make this dish lighter?
You can use half-and-half instead of heavy cream and reduce the cheese amount. This will make it less rich but still tasty.

Can I freeze this dish?
Freezing is not recommended for this dish as the cream may separate upon thawing. It’s best enjoyed fresh or as leftovers in the fridge.

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

A delightful dish combining sun-dried tomatoes and creamy sauce with fresh shrimp and spinach, perfect for a quick dinner or a fancy meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta and Shrimp

• 8 ounces spinach pasta
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil For cooking shrimp
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream Can be substituted with half-and-half for a lighter option
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Method

 

Preparation

1. Cook the spinach pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat.

Cooking

1. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
2. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 2 minutes until fragrant.
3. Pour in the heavy cream and bring to a simmer.
4. Stir in the chopped spinach and cook until wilted.
5. Add the cooked shrimp back to the skillet, then stir in the Parmesan cheese until melted.
6. Season with salt and pepper.
7. Toss the cooked spinach pasta with the creamy shrimp mixture until well combined.

Serving

1. Serve hot, garnished with fresh basil.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or water to loosen the sauce.