Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

why make this recipe

This dish is fast, creamy, and full of flavor. You get bright sun-dried tomatoes, tender shrimp, and fresh spinach all in one pan. It works for a quick weeknight meal or a simple dinner for guests. If you like shrimp pasta, try a similar idea in this Cajun shrimp pasta for another quick dinner.

introduction

This recipe blends creamy sauce with tangy sun-dried tomatoes and spinach. The shrimp cook fast and the pasta soaks up the sauce. You can cook it in about 20–30 minutes. For more easy comfort meals, see this chicken casserole idea.

how to make Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Work in simple steps. Cook the pasta first. Sauté garlic in olive oil. Add shrimp and cook until pink. Stir in sun-dried tomatoes and spinach until the spinach wilts. Pour in heavy cream and simmer. Add Parmesan and stir until smooth. Toss the pasta in the skillet so it gets coated in sauce. Season with salt and pepper. Serve warm.

Ingredients :

• 8 oz pasta of choice
• 1 lb shrimp, peeled and deveined
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Directions :

Cook the pasta according to package instructions; drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add shrimp and cook until pink and opaque. Stir in sun-dried tomatoes and spinach, cooking until spinach wilts. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and combined. Add cooked pasta to the skillet and toss to coat. Season with salt and pepper to taste. Serve warm and enjoy!

how to serve Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Serve hot on plates or in shallow bowls. Add extra Parmesan on top if you like. A small green salad or garlic bread goes well with it. Garnish with fresh parsley or basil for color.

how to store Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Cool the dish to room temperature. Put it in an airtight container. Refrigerate for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce. Do not freeze cooked shrimp pasta; the shrimp can get rubbery.

tips to make Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

• Use fresh shrimp for best texture. If frozen, thaw and pat dry.
• Do not overcook shrimp; they turn tough quickly.
• Save a little pasta water to add if the sauce gets too thick.
• For a richer taste, use grated Parmesan that you shred yourself.
• For another easy shrimp idea, check this Cajun shrimp pasta for tips you can adapt here.

variation (if any)

• Make it lighter: use half-and-half instead of heavy cream.
• Add heat: stir in red pepper flakes or a dash of hot sauce.
• Add veggies: mushrooms or bell peppers work well.
• Make it vegetarian: skip shrimp and add roasted chickpeas or tofu.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw first and pat dry. Cook just until pink.

Q: Can I use sun-dried tomatoes in oil or dry-packed?
A: Both work. If dry-packed, rehydrate in hot water. If packed in oil, drain before chopping.

Q: Can I make this ahead?
A: You can cook the sauce and pasta, then store separately. Reheat and combine before serving.

Q: Is this dish spicy?
A: No. It is mild. Add red pepper flakes if you want heat.

Q: Can I use a different cheese?
A: Yes. Pecorino Romano or a mix with Parmesan also tastes good.

Conclusion

For another version and extra notes, see the full recipe at Creamy Sun Dried Tomato Shrimp Pasta – Sip and Feast.

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

A quick and flavorful dish combining creamy sauce, tangy sun-dried tomatoes, tender shrimp, and fresh spinach, perfect for a weeknight meal or dinner for guests.

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Ingredients

Scale 1x2x3x

• 8 oz pasta of choice
• 1 lb shrimp, peeled and deveined
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Cook the pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add minced garlic and sauté until fragrant.
4. Add shrimp and cook until pink and opaque.
5. Stir in sun-dried tomatoes and spinach, cooking until spinach wilts.
6. Pour in heavy cream and bring to a simmer.
7. Stir in Parmesan cheese until melted and combined.
8. Add cooked pasta to the skillet and toss to coat.
9. Season with salt and pepper to taste.
10. Serve warm and enjoy!

Notes

For best texture, use fresh shrimp. If using frozen, thaw and pat dry. Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 150mg

Keywords: shrimp pasta, creamy pasta, sun-dried tomatoes, quick dinner