Creamy Sun-Dried Tomato Spinach Shrimp Pasta

Creamy Sun-Dried Tomato Spinach Shrimp Pasta

A rich and flavorful pasta dish featuring plump shrimp, spinach, sun-dried tomatoes, and spaghetti coated in a thick, creamy sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

For the Pasta & Shrimp

8 oz spaghetti or linguine
1 tbsp olive oil
1 lb large shrimp peeled, deveined, tails on or off
Salt and black pepper to taste

For the Creamy Sun-Dried Tomato Spinach Sauce

1 tbsp olive oil from sun-dried tomato jar is great
4 cloves garlic minced
0.5 cup chopped sun-dried tomatoes in oil drained and roughly chopped
0.5 cup chicken or vegetable broth
1 cup heavy cream essential for viscous consistency
0.25 cup grated Parmesan cheese plus more for serving
2 cups fresh spinach roughly chopped
Salt and black pepper to taste
Red pepper flakes optional, for subtle kick

Equipment

Large pot
Large skillet or pan

Method

Cook spaghetti according to package directions. Reserve 1 cup pasta water before draining.
Heat 1 tbsp olive oil in a skillet. Season shrimp with salt/pepper. Cook shrimp 2-3 minutes per side until pink. Remove and set aside.
In the same skillet, add 1 tbsp olive oil. Cook minced garlic and chopped sun-dried tomatoes for 1-2 minutes.
Pour in broth and simmer. Stir in heavy cream. Simmer 3-5 minutes until the **thick gooey sauce** starts to reach a **viscous consistency**.
Reduce heat. Stir in Parmesan until melted. Add spinach and stir until wilted. Add reserved pasta water if needed to thin sauce.
Add drained spaghetti to the skillet and toss to coat. Gently fold in cooked shrimp.
Serve immediately. Garnish with extra Parmesan and black pepper.

Notes

Do not overcook shrimp. Reserve pasta water for adjusting sauce consistency. Use fresh spinach for best results. This sauce clings beautifully to the pasta.