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.
Ingredients
Scale
- 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
Instructions
- 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!
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