Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
A delightful dish featuring rich, creamy sauce, tender shrimp, and vibrant spinach, perfect for a comforting meal.
Ingredients
Pasta Ingredients
- 8 oz spaghetti or fettuccine Choose your favorite pasta type.
Main Ingredients
- 1 lb shrimp, peeled and deveined Fresh shrimp adds flavor and texture.
- 2 tbsp olive oil Adds richness to the dish.
- 3 cloves garlic, minced Provides an aromatic flavor.
- 1 cup sun-dried tomatoes, chopped Provides depth and color.
- 1 cup heavy cream Creates a velvety sauce.
- 1 cup fresh spinach, chopped Adds nutrition and freshness.
- 1/2 cup grated Parmesan cheese Enhances flavor profile.
- Salt and pepper to taste Essential for seasoning.
- Fresh basil for garnish Adds color and freshness.
Instructions
Cooking the Pasta
- Cook the spaghetti or fettuccine according to package instructions. Drain and set aside.
Preparing the Sauce
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes. Remove and set aside.
- In the same skillet, add the chopped sun-dried tomatoes and heavy cream. Stir well and let the mixture simmer.
- Gently stir in the chopped spinach and let it wilt for about 2 minutes.
- Return the cooked shrimp to the skillet, mixing in Parmesan cheese until it melts into the sauce.
- Add the cooked pasta to the skillet, tossing everything together until the pasta is well-coated with the sauce.
Serving
- Serve immediately, garnished with fresh basil leaves.
Notes
Tips for success include using fresh or properly thawed shrimp, high-quality sun-dried tomatoes, and allowing the cream to reduce slightly for a thicker sauce.