Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe

If you’re searching for a dinner that balances elegance, comfort, and bold flavor, look no further than Creamy Sun-Dried Tomato Shrimp with Spinach Pasta. This dish combines juicy shrimp, velvety cream, sweet sun-dried tomatoes, and vibrant spinach, all tossed with tender pasta for a restaurant-worthy meal that comes together in just 30 minutes. The color, aroma, and taste make each forkful a celebration, and it’s a recipe you’ll want to return to whenever you crave something truly special.

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is how each ingredient plays a unique role, yet the whole dish is so easy to pull together. From the briny shrimp to the rich cream, every component adds its own magic, and you probably have many of these pantry staples on hand already.

  • Fettuccine or linguine pasta: The long, silky noodles catch the creamy sauce perfectly, but you can use your favorite shape.
  • Olive oil: Adds depth and helps the shrimp cook evenly with a lovely, subtle richness.
  • Large shrimp, peeled and deveined: Shrimp are the star protein here—quick-cooking, tender, and sweet.
  • Garlic cloves, minced: Fresh garlic infuses the sauce with a savory aroma.
  • Red pepper flakes (optional): A pinch brings a gentle, warming heat that elevates the whole dish.
  • Sun-dried tomatoes (in oil), drained and chopped: These bring a concentrated, tangy sweetness that’s irresistible in creamy pasta.
  • Baby spinach: Wilts down beautifully, adding freshness and a pop of color.
  • Heavy cream: The key to that luscious, silky sauce—use half-and-half for a lighter touch if you’d like.
  • Grated Parmesan cheese: Melts into the sauce for salty, nutty depth.
  • Reserved pasta water: This starchy water is your secret to a sauce that coats every noodle just right.
  • Salt and black pepper: Essential for balancing and enhancing all the flavors.
  • Fresh basil or parsley, chopped (for garnish): A final sprinkle of herbs adds brightness and a burst of color right before serving.

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

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil, then cook your fettuccine or linguine until it’s perfectly al dente, following the package instructions. Before draining, dip a measuring cup into the pot and scoop out about 1/3 cup of pasta water—this starchy liquid will help your sauce come together later. Drain the pasta and set it aside, ready to soak up all the creamy goodness.

Step 2: Sauté the Shrimp

While the pasta is cooking, grab your largest skillet and heat the olive oil over medium-high. Add the shrimp in a single layer, letting them sizzle for just one or two minutes per side until they turn pink and opaque (don’t overcook, or they’ll get rubbery). Move the shrimp to a plate and keep them nearby—they’ll be back soon!

Step 3: Build the Flavor Base

Lower the heat to medium and toss the minced garlic and red pepper flakes into the same skillet. Stir constantly for about 30 seconds—just until the garlic is fragrant but not brown. Add the chopped sun-dried tomatoes and cook for another minute or two, letting their flavors infuse the oil and garlic. This step is where the Creamy Sun-Dried Tomato Shrimp with Spinach Pasta starts to smell absolutely irresistible.

Step 4: Create the Creamy Sauce

Pour in the heavy cream and gently bring the mixture to a simmer, stirring to combine all those sun-dried tomato bits into the cream. Add the spinach and let it wilt down, which should only take a minute. Sprinkle in the Parmesan and stir until it melts into the sauce, creating that signature velvety texture.

Step 5: Bring it All Together

Return the cooked shrimp to the skillet, along with your drained pasta. Toss well to coat everything in the creamy sauce. Add some reserved pasta water, a little at a time, until the sauce clings perfectly to each strand of pasta. Taste and season generously with salt and black pepper. Now you’re ready to serve Creamy Sun-Dried Tomato Shrimp with Spinach Pasta—while it’s hot and bubbling with flavor!

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

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe - Recipe Image

Garnishes

This dish absolutely shines with a finishing touch of fresh herbs. Sprinkle chopped basil or parsley over the top just before serving to add color and brightness. A little extra grated Parmesan never hurts, either—let guests add their own at the table for a touch of luxury.

Side Dishes

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is hearty enough to stand on its own, but it’s even better with a simple side. Consider a crisp green salad with lemony vinaigrette or some warm, crusty bread to mop up every bit of that creamy sauce. Roasted asparagus or steamed broccoli are also wonderful, light companions.

Creative Ways to Present

For a dinner party, try serving the pasta in shallow bowls, twirling each portion into a neat nest and topping it with a few shrimp and a flourish of herbs. Or, for a cozy weeknight, pile it high on a big platter for everyone to help themselves—family style always feels inviting. Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is also lovely as a smaller starter portion before a special main course.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to two days. The flavors meld even more overnight, making tomorrow’s lunch something to look forward to. Just be sure to cool the pasta to room temperature before sealing to prevent condensation.

Freezing

While Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is best enjoyed fresh, you can freeze portions in freezer-safe containers for up to one month. The texture of the sauce and shrimp may change slightly upon thawing, but it will still be delicious for a quick future meal.

Reheating

Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. This helps restore the creamy texture and keeps the pasta from drying out. If you’re in a rush, a microwave works too—just cover and use short bursts, stirring between each to heat evenly.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear nicely and prevents extra water from making the sauce too thin.

What can I use instead of heavy cream?

For a lighter version, try half-and-half or even whole milk, though the sauce will be a bit less rich. You can also use coconut cream for a dairy-free twist, though it will add a subtle coconut flavor.

How do I keep the pasta from sticking together?

After draining, toss the pasta with a tiny drizzle of olive oil if you’re not mixing it into the sauce right away. Once combined with the sauce, the pasta will be perfectly coated and won’t stick.

Is this dish spicy?

The red pepper flakes add a gentle warmth, but you can easily adjust the heat level. Omit them for a mild version, or add an extra pinch if you like a bigger kick.

Can I add other vegetables?

Definitely! Sautéed mushrooms, sliced bell peppers, or artichoke hearts are all delicious additions that complement the flavors of Creamy Sun-Dried Tomato Shrimp with Spinach Pasta beautifully.

Final Thoughts

I hope you’ll give Creamy Sun-Dried Tomato Shrimp with Spinach Pasta a place at your table soon. It’s one of those memorable meals that feels both effortless and extraordinary—a comforting, colorful dish to share with the people you love. Enjoy every creamy, sun-dried tomato-kissed bite!

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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Non-Vegetarian

Description

A rich and flavorful creamy sun-dried tomato shrimp pasta featuring tender shrimp, vibrant spinach, and a luscious cream sauce, perfect for a satisfying Italian-inspired weeknight dinner.


Ingredients

Scale

Pasta

  • 12 oz fettuccine or linguine pasta

Shrimp and Sauce

  • 1 tablespoon olive oil
  • 1 lb large shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup sun-dried tomatoes (in oil), drained and chopped
  • 2 cups baby spinach
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup reserved pasta water (as needed)
  • Salt and black pepper to taste

Garnish

  • Fresh basil or parsley, chopped


Instructions

  1. Cook Pasta: Cook the fettuccine or linguine pasta according to package directions until al dente. Reserve 1/3 cup of the pasta water before draining the pasta. Set pasta and reserved water aside.
  2. Cook Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the peeled and deveined shrimp and cook for 1 to 2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
  3. Sauté Aromatics: Lower the heat to medium and add the minced garlic and red pepper flakes to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
  4. Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 1 to 2 minutes to release their flavors.
  5. Make Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Add the baby spinach and cook until wilted.
  6. Add Cheese and Combine: Stir in the grated Parmesan cheese until melted and the sauce is creamy. Return the cooked shrimp to the skillet and toss to combine.
  7. Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss with the sauce. Slowly add reserved pasta water a little at a time until the sauce reaches your desired consistency.
  8. Season and Garnish: Season with salt and black pepper to taste. Serve the pasta warm, garnished with freshly chopped basil or parsley.

Notes

  • For a lighter version, substitute heavy cream with half-and-half.
  • Add mushrooms or artichokes to the sauce for added flavor and texture.
  • Use gluten-free pasta to adapt this recipe for gluten-sensitive diets.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 510
  • Sugar: 5g
  • Sodium: 520mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 31g
  • Cholesterol: 190mg

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