Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

If you’re looking for a dish that’s bursting with flavor, easy to make, and perfect for any occasion—look no further! This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a true showstopper. Picture tender shrimp in a creamy sauce made with the rich, savory goodness of sun-dried tomatoes, paired with the fresh bite of spinach and tossed with perfectly cooked pasta. It’s comfort food at its finest with a touch of elegance, and trust me, you’re going to want to make it again and again.

The blend of sun-dried tomatoes, garlic, and creamy Parmesan sauce elevates this dish to restaurant-quality levels, but it’s so simple to prepare in your own kitchen. Whether you’re cooking for a weeknight dinner or planning to impress someone special, this recipe hits all the right notes. The combination of flavors is bold and satisfying, and the vibrant colors of the spinach and shrimp make this dish as beautiful as it is delicious.

Why You’ll Love Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

This dish is a total game-changer, and here’s why:

Flavor-Packed

The sun-dried tomatoes provide a deep, umami-packed flavor that pairs perfectly with the creamy sauce. The shrimp adds a subtle sweetness, while the spinach gives everything a burst of freshness. It’s a symphony of flavors that all work harmoniously together.

Easy Weeknight Dinner

Despite its rich, indulgent taste, this dish is quick and easy to make. The shrimp cooks in just a few minutes, and the creamy sauce comes together in no time. It’s perfect for busy evenings when you want something delicious but don’t have hours to spend in the kitchen.

Elevates Pasta Night

If you’re tired of the same old spaghetti and marinara, this recipe will make you rethink pasta night! It’s creamy, savory, and just the right level of comforting. Plus, the addition of spinach makes it feel a little bit healthier (we can dream, right?).

Elegant Yet Simple

It’s a dish that feels fancy, but it’s surprisingly simple to put together. You can easily impress guests or your family with this one—and no one will believe how quickly you whipped it up!

Ingredients

Here’s what you’ll need to make this mouthwatering Creamy Sun-Dried Tomato Shrimp with Spinach Pasta:

For the Shrimp and Pasta:

• Shrimp: Large, peeled, and deveined shrimp are the star of the show. They’re quick to cook and add such a wonderful sweetness and texture to the dish.
• Spinach: Fresh baby spinach adds a burst of color and nutrition to balance the richness of the creamy sauce.
• Pasta: Choose your favorite pasta! I love using fettuccine or linguine, but spaghetti or penne work just as well.

For the Creamy Sun-Dried Tomato Sauce:

• Sun-Dried Tomatoes: This is the key to the flavor! Packed with umami and a slightly tangy, sweet profile, they take this dish to the next level.
• Garlic: Fresh garlic adds a wonderful fragrance and depth to the sauce.
• Heavy Cream: This gives the sauce that silky, creamy texture that coats the pasta and shrimp perfectly.
• Parmesan Cheese: A handful of freshly grated Parmesan adds richness and a subtle nutty flavor.
• Olive Oil: Used to sauté the garlic and sun-dried tomatoes, helping to infuse the sauce with flavor.
• Chicken Broth: For a touch of savory depth, and to help thin out the sauce just a bit.
• Italian Seasoning: A blend of herbs like basil, oregano, and thyme to bring everything together.
• Red Pepper Flakes (optional): For a subtle heat that adds a little kick to the creamy sauce.

(Note: Exact measurements are provided in the recipe card below.)

Instructions

Let’s dive into the steps to create this flavorful dish:

Cook the Pasta

Start by cooking the pasta according to the package instructions. Once cooked, reserve a cup of pasta water before draining. This will help adjust the sauce later if needed. Set the pasta aside and keep it warm.

Cook the Shrimp

While the pasta is cooking, heat a little olive oil in a large skillet over medium-high heat. Add the shrimp to the pan and season with salt and pepper. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set them aside.

Make the Creamy Sun-Dried Tomato Sauce

In the same skillet, add a little more olive oil if needed and sauté the garlic for about 30 seconds, just until fragrant. Add the chopped sun-dried tomatoes and cook for another minute. Then, pour in the chicken broth and bring it to a simmer. Stir in the heavy cream, Parmesan cheese, and Italian seasoning, and allow the sauce to simmer for 2-3 minutes until it thickens slightly. If the sauce gets too thick, add a little reserved pasta water to reach your desired consistency.

Combine the Pasta, Shrimp, and Spinach

Add the cooked pasta to the skillet with the creamy sauce, tossing it to coat evenly. Add the spinach and continue to stir until it wilts down and the pasta is fully coated in the creamy sauce. Return the cooked shrimp to the skillet and give everything a gentle toss.

Serve and Enjoy

Serve the creamy sun-dried tomato shrimp with spinach pasta immediately, topped with extra grated Parmesan and a sprinkle of red pepper flakes, if desired. This dish is best served warm and fresh!

Nutrition Facts

Servings: 4 servings
Calories per serving: 570
Total Fat: 32g

• Saturated Fat: 16g
• Trans Fat: 0g
  Cholesterol: 160mg
  Sodium: 560mg
  Total Carbohydrates: 42g
• Dietary Fiber: 4g
• Sugars: 5g
  Protein: 34g
  Vitamin D: 0mcg
  Calcium: 220mg
  Iron: 3mg
  Potassium: 460mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

This dish is rich and satisfying on its own, but here are a few ideas to elevate your meal:

Side Salad

Pair the pasta with a simple side salad. A green salad with a light vinaigrette helps cut through the richness of the creamy pasta and adds a refreshing touch.

Garlic Bread

A slice of warm, buttery garlic bread is perfect for mopping up that creamy sun-dried tomato sauce. Who can resist a little extra indulgence?

Roasted Vegetables

Roasted vegetables like zucchini, bell peppers, or asparagus are great sides for this dish. The charred edges and slight sweetness balance the creamy pasta.

A Glass of White Wine

If you’re in the mood for wine, a crisp, dry white wine like Sauvignon Blanc or Chardonnay complements the flavors beautifully.

Additional Tips

Here are a few helpful tips to make your Creamy Sun-Dried Tomato Shrimp with Spinach Pasta even better:

Don’t Overcook the Shrimp

Shrimp cooks very quickly, so be sure not to overcook it. Once the shrimp turns pink and opaque, it’s done—no need to cook any longer!

Adjust the Sauce Consistency

If the sauce is too thick for your liking, simply add some of the reserved pasta water, a little at a time, until it reaches the right consistency.

Make it Gluten-Free

For a gluten-free version, swap the pasta for gluten-free pasta. There are many great options available nowadays that work well in this dish.

Add Extra Veggies

Feel free to add more vegetables to the dish! Sautéed mushrooms, roasted red peppers, or even artichoke hearts would complement the flavors nicely.

Make It Spicy

If you love heat, don’t be shy with the red pepper flakes. You can also add a dash of hot sauce or chili oil for an extra kick.

FAQ Section

Q1: Can I use frozen shrimp?
A1: Yes! Just make sure to thaw the shrimp completely before cooking.

Q2: Can I make this dish ahead of time?
A2: While it’s best fresh, you can prepare the sauce and pasta ahead of time. Simply reheat everything together before serving.

Q3: Can I use spinach from a can?
A3: Fresh spinach is recommended for this dish, as it wilts nicely in the sauce. Canned spinach would be too watery and might not give the same texture.

Q4: What other pasta shapes work well for this recipe?
A4: Fettuccine, linguine, penne, or spaghetti are all great choices. Choose what you like best!

Q5: Can I add more sun-dried tomatoes?
A5: Absolutely! If you love the flavor of sun-dried tomatoes, feel free to add more to the sauce.

Q6: Can I use a different type of cheese?
A6: Yes, you could substitute Parmesan with Pecorino Romano for a sharper flavor or use a combination of both cheeses for extra richness.

Q7: Is this recipe spicy?
A7: It’s not inherently spicy, but you can add red pepper flakes to your liking for some heat.

Q8: How do I store leftovers?
A8: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stove with a splash of milk or cream to restore the creamy texture.

Q9: Can I make this vegetarian?
A9: Yes! Simply omit the shrimp and add more veggies or even some plant-based protein like tofu or tempeh.

Q10: Can I freeze this dish?
A10: Freezing is not recommended for this dish due to the cream-based sauce. The texture may change when thawed.

Conclusion

This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a comforting, flavorful dish that’s perfect for any night of the week. With its rich creamy sauce, succulent shrimp, and fresh spinach, it’s sure to become a family favorite. So grab your ingredients and get cooking—this dish is one you won’t want to miss! Enjoy!

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