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
- 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.
- 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.
- 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.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 1 to 2 minutes to release their flavors.
- Make Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Add the baby spinach and cook until wilted.
- 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.
- 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.
- 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
