Nothing beats the comforting, rich flavors of a well-crafted meal, and this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe is a shining example. Imagine plump, juicy shrimp nestled in a luscious, velvety sauce infused with sun-dried tomatoes and fresh spinach, all tossed with perfectly cooked pasta. It’s the kind of dish that feels indulgent yet fresh, simple yet impressive—ideal for any night of the week when you want something special without the fuss. This recipe blends vibrant colors and bold tastes into a plate that’s as inviting as it is delicious.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial part in building the wonderful balance of flavors and textures that make this dish so memorable. From the tender shrimp to the creamy sauce and bright spinach, everything comes together effortlessly.
- 1 lb shrimp (peeled and deveined): Choose fresh or thawed shrimp for the perfect tender bite.
- 8 oz pasta (spaghetti, fettuccine, or your choice): This forms the hearty base absorbing all that dreamy sauce.
- 1 tablespoon olive oil: For cooking shrimp and adding a subtle fruity richness.
- 1 small onion, finely chopped: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Brings warmth and a fragrant punch.
- 1/4 cup sun-dried tomatoes (packed in oil, chopped): These provide an intense, tangy burst of flavor.
- 1 cup heavy cream: The backbone of the silky sauce that coats every strand of pasta.
- 1/2 cup chicken broth (or vegetable broth): Adds savory complexity and ensures the sauce isn’t too thick.
- 1/4 cup grated Parmesan cheese: Melts into the sauce, giving a nutty, salty kick.
- 2 cups fresh spinach: Offers a fresh, green note and a lovely texture contrast.
- Salt and pepper, to taste: Essential seasonings to bring out every flavor.
- Red pepper flakes (optional, for a little heat): Adds a subtle kick if you like a bit of spice.
- Fresh basil or parsley for garnish (optional): For a bright, herbaceous finish and beautiful presentation.
How to Make Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook your chosen pasta according to package directions until al dente. Don’t forget to save about half a cup of that starchy pasta water before draining—it’s a secret ingredient to loosen your sauce later if needed.
Step 2: Cook the Shrimp
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, seasoning with salt, pepper, and if you’re feeling adventurous, a pinch of red pepper flakes. Cook the shrimp for a couple of minutes on each side until they turn a beautiful pink and become slightly firm. Remove them from the skillet and set aside to prevent overcooking.
Step 3: Prepare the Cream Sauce
In the same skillet, toss in the finely chopped onion and minced garlic. Sauté for about 2 to 3 minutes until everything softens and fills your kitchen with a mouthwatering aroma. Next, stir in the sun-dried tomatoes and cook for an additional minute or two to release their deep, tangy sweetness.
Step 4: Simmer the Sauce
Pour in the heavy cream and chicken broth, stirring to combine all those gorgeous flavors. Bring the mixture to a gentle simmer, allowing it to thicken slightly over 3 to 4 minutes. This step is where the sauce starts to develop that irresistibly creamy texture.
Step 5: Add Spinach and Parmesan
Stir in the fresh spinach leaves, cooking just until they wilt softly—usually around two minutes. Then fold in the grated Parmesan cheese, letting it melt into the sauce and create a smooth, cheesy silkiness that perfectly complements the shrimp and tomatoes.
Step 6: Combine Pasta and Shrimp
Add the cooked pasta to the skillet and toss everything gently to ensure each strand is well coated with the creamy sauce. Return the shrimp to the pan and mix them through. If the sauce feels too thick, gradually stir in the reserved pasta water until you reach the perfect consistency. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if desired.
Step 7: Serve with Garnish
Before plating, sprinkle freshly chopped basil or parsley on top for that final touch of freshness and color, making the dish as beautiful as it is scrumptious.
How to Serve Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
Garnishes
A handful of fresh herbs like basil or parsley elevates the finished dish, adding brightness that balances the richness of the creamy sauce. A light dusting of extra grated Parmesan can also bring a lovely nutty flavor right before serving.
Side Dishes
This dish pairs wonderfully with a simple green salad drizzled with a tangy vinaigrette to cut through the creaminess. Garlic bread is another fantastic companion, perfect for sopping up any extra sauce and making the meal even more satisfying.
Creative Ways to Present
Consider serving this recipe in shallow bowls to showcase the vibrant colors of the shrimp and spinach. Alternatively, you can garnish with lemon wedges to offer a fresh splash of citrus that diners can squeeze over their pasta for an extra zing.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe into an airtight container and refrigerate. It should keep well for up to 2 days, although it’s best enjoyed fresh to maintain the creamy texture and tender shrimp.
Freezing
Because of the cream sauce, freezing is not ideal as it can affect the texture, causing the sauce to separate. If you must freeze, freeze the shrimp and pasta separately without the sauce, then reheat and freshly prepare the sauce when ready to serve.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of milk or broth to bring the creamy sauce back to life. Avoid using the microwave if possible to preserve the shrimp’s texture and prevent overheating.
FAQs
Can I use dried shrimp instead of fresh?
Fresh or frozen shrimp works best for this recipe because they cook quickly and become tender without drying out. Dried shrimp would not have the same texture and would dramatically change the flavor profile.
What pasta type works best?
Spaghetti and fettuccine are great choices because they hold the sauce well, but feel free to use any pasta you love or have on hand, including penne or linguine.
Can I use a dairy-free cream substitute?
Absolutely! Coconut cream or cashew cream can be excellent dairy-free alternatives, though they may add a slightly different flavor. Adjust seasoning accordingly to balance the dish.
Is it possible to make this recipe vegetarian?
Yes! Swap the shrimp for sautéed mushrooms or grilled tofu to maintain the hearty texture, and use vegetable broth for the sauce to keep it vegetarian-friendly.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a mild warmth that complements the creamy sauce without overpowering it. You can adjust the amount based on your spice preference or omit them entirely for a milder meal.
Final Thoughts
If you’re looking for a dish bursting with flavor, texture, and color that feels like a special occasion any day of the week, this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe is a total winner. It’s approachable but sophisticated, making it a fantastic go-to for impressing yourself or others in the kitchen. Trust me, once you’ve tried it, it will quickly become one of your favorite dishes to crave and share.
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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A luscious and creamy sun-dried tomato shrimp pasta featuring tender shrimp and fresh spinach tossed in a rich Parmesan cream sauce. This flavorful dish combines the sweetness of shrimp with the tangy depth of sun-dried tomatoes for a satisfying meal perfect for weeknights or entertaining guests.
Ingredients
Shrimp and Pasta
- 1 lb shrimp (peeled and deveined)
- 8 oz pasta (spaghetti, fettuccine, or your choice)
Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes (packed in oil, chopped)
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and pepper, to taste
- Red pepper flakes (optional, for a little heat)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water for the sauce if needed.
- Cook the Shrimp: In a large skillet, heat olive oil over medium heat.
- Season and Sauté Shrimp: Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes if using.
- Cook Shrimp Until Pink: Cook for 2-3 minutes per side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
- Add Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes and cook for another 1-2 minutes to release their flavor.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine.
- Simmer Sauce: Bring the mixture to a simmer and cook for 3-4 minutes until the sauce begins to thicken slightly.
- Incorporate Spinach: Stir in fresh spinach and cook until wilted, about 2 minutes.
- Add Parmesan Cheese: Stir in grated Parmesan cheese until melted and the sauce is smooth.
- Toss Pasta: Add the cooked pasta to the skillet, tossing to coat well with the creamy sauce.
- Combine Shrimp with Pasta: Return the cooked shrimp to the skillet and mix thoroughly. Add reserved pasta water if the sauce is too thick to adjust consistency.
- Adjust Seasoning: Taste and season with additional salt, pepper, or red pepper flakes as desired.
- Garnish and Serve: Garnish with fresh basil or parsley before serving.
Notes
- Reserve pasta water to thin out the sauce if it becomes too thick.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- Use vegetable broth instead of chicken broth for a vegetarian variation (omit shrimp to keep vegetarian).
- For extra heat, add more red pepper flakes or a splash of hot sauce.
- Use gluten-free pasta to make this recipe gluten-free.
