Name: Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz (225 g) spaghetti or fettuccine, preferably whole grain; 1 lb (450 g) large shrimp, deveined and peeled; 3 cloves garlic, minced; 2 cups fresh spinach; Fresh basil for garnish; 2 tbsp extra virgin olive oil; 1 cup (240 ml) heavy cream (or half-and-half for lighter version); ½ cup (50 g) grated Parmesan cheese; ½ cup (75 g) sun-dried tomatoes, chopped (packed in oil); 1 tsp Italian seasoning; Salt and pepper to taste

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Introduction

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a deliciously comforting dish perfect for any weeknight dinner. Tender shrimp, rich sun-dried tomatoes, and fresh spinach are combined in a luscious cream sauce that coats your favorite pasta beautifully. It’s quick to prepare and sure to impress.

A white bowl filled with creamy pasta made of rigatoni noodles coated in a thick, light cream sauce mixed with wilted dark green spinach leaves and small pieces of sun-dried red tomatoes scattered evenly throughout. On top, there are four well-cooked shrimp with a slight golden-brown sear, adding a textured and slightly crispy look. The sauce is speckled with black pepper and herbs, giving a rich, flavorful appearance. The whole dish sits on a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225 g) spaghetti or fettuccine, preferably whole grain
1 lb (450 g) large shrimp, deveined and peeled
2 tbsp olive oil, extra virgin
3 cloves garlic, minced
1 cup (240 ml) heavy cream
½ cup (75 g) sun-dried tomatoes, packed in oil, chopped
2 cups fresh spinach
½ cup (50 g) grated Parmesan cheese
Salt and pepper to taste
1 tsp Italian seasoning or fresh herbs like basil or parsley

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and Italian seasoning. Sauté shrimp until pink and opaque, about 2-3 minutes per side, then remove and set aside.
Step 3: Reduce heat to medium and add minced garlic to the skillet. Sauté until fragrant, about 1 minute, being careful not to burn it.
Step 4: Pour in the heavy cream and simmer gently for 3-5 minutes, allowing the sauce to thicken slightly. Stir in sun-dried tomatoes and let their flavor infuse.
Step 5: Add fresh spinach to the sauce and cook just until wilted. Return the shrimp to the skillet and stir gently to combine.
Step 6: Toss the cooked pasta into the skillet, mixing well to coat with sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen.
Step 7: Stir in grated Parmesan cheese until melted and combined. Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil if desired.

Tips & Variations

Taste the sauce before serving to adjust seasoning with salt and pepper for best flavor.
Avoid overcooking shrimp to keep them tender and juicy.
Use fresh spinach for a bright, fresh taste and vibrant color.
Reserve some pasta water before draining; use it to adjust sauce consistency.
Try different pasta shapes like penne or rigatoni, which hold sauce well.
Swap shrimp for grilled chicken or tofu for a protein variation.
Add seasonal vegetables such as asparagus or zucchini for extra nutrition.
For a lighter sauce, substitute half-and-half for heavy cream.
For a spicy kick, add red pepper flakes to the shrimp or cream sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to loosen the sauce if needed. For best texture, reheat shrimp and sauce separately from pasta if possible.

How to Serve

The dish shows rigatoni pasta covered in a creamy white sauce rich with green spinach leaves mixed throughout. On top and among the pasta are five large, golden-brown shrimp with a crispy texture. Bright red sun-dried tomato pieces add color contrast, scattered evenly across the plate. The whole dish sits in a white bowl with a smooth finish, placed on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure they are fully thawed and patted dry before cooking to avoid excess moisture in the pan.

Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare the sauce in advance and store it in the refrigerator. Reheat and toss with freshly cooked pasta and shrimp before serving.