🌿 Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
This dish brings together juicy shrimp, garlicky sun-dried tomatoes, and tender spinach in a creamy, dreamy sauce — perfect for date night or a solo indulgence!
🛒 Ingredients:
8 oz pasta (fettuccine or penne)
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes (in oil), chopped
2 cups baby spinach
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
Fresh basil or parsley, for garnish
👩🍳 Instructions:
Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
Sauté the Shrimp
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shrimp, season with salt and pepper, and cook 1–2 minutes per side, until pink and cooked through. Remove and set aside.
Build the Sauce
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant. Pour in the heavy cream, bring to a simmer, and stir in Parmesan cheese until melted.
Add Spinach
Stir in spinach and let it wilt, about 1 minute. Add crushed red pepper flakes if using, and adjust salt and pepper to taste.
Combine Everything
Add cooked pasta and shrimp to the skillet, tossing to coat everything in the creamy sauce. Heat through for 1–2 minutes.
Serve & Enjoy
Garnish with fresh basil or parsley, an extra sprinkle of Parmesan, and serve warm.
📝 Tips:
Swap shrimp for grilled chicken or sautéed mushrooms for a variation.
Want it dairy-free? Try cashew cream and nutritional yeast instead of cream and cheese.
Add a squeeze of lemon juice before serving for a burst of brightness.