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Delicious creamy sun-dried tomato shrimp with spinach pasta dish

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
Cook Time 20 minutes
Total Time 30 minutes
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.