If you’re searching for a dinner that tastes like pure comfort but also brings a burst of fresh flavor, Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a dish that will absolutely sweep you off your feet. Briny succulent shrimp, velvety ribbons of pasta, and a lavish cream sauce studded with sun-dried tomatoes and fresh spinach create a dinner that’s both elegant and soul-warming. Every forkful hints at sunshine and good company, making this recipe perfect whether you’re impressing guests or treating yourself to a quick restaurant-quality weeknight meal. This will be a recipe you’ll want to return to again and again!
Ingredients You’ll Need
You don’t need a mile-long grocery list to make this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta shine. Each ingredient is carefully chosen to play a starring role, adding its own unique punch of flavor, creaminess, or color to the final dish.
- Fettuccine or Linguine Pasta (8 oz): Long, flat noodles become the perfect canvas for the silky sauce and plump shrimp.
- Olive Oil (1 tablespoon): Adds a subtle fruitiness and helps the shrimp sizzle up beautifully.
- Large Shrimp, peeled and deveined (1 pound): The sweet backbone of the dish—be sure to pat them dry for the best sear.
- Salt (1 teaspoon): Brightens and enhances every bite.
- Black Pepper (1/2 teaspoon): Brings mild heat and balance.
- Fresh Garlic, minced (3 cloves): A flavor powerhouse, making the sauce sing with every bite.
- Red Pepper Flakes (1/2 teaspoon, optional): Gives the sauce a gentle, tingly heat if you like a kick.
- Sun-Dried Tomatoes, drained and chopped (1/2 cup): Intense, tangy-sweet bursts that pop against the creamy sauce.
- Baby Spinach (2 cups): Adds freshness, color, and just melts into the sauce.
- Heavy Cream (1 cup): Creates that irresistibly lush, rich base—swap for half-and-half for a lighter touch.
- Grated Parmesan Cheese (1/2 cup): Melds everything together with savory umami depth.
- Reserved Pasta Water (1/2 cup): The secret to silky sauce—save some when you drain your pasta!
- Butter (1 tablespoon): Adds silkiness to your garlic and deepens flavor.
- Lemon Juice (1 tablespoon): A splash of brightness that wakes up the whole dish.
- Chopped Fresh Basil (2 tablespoons, optional for garnish): Fresh, herbal notes for a finishing touch and pop of green.
How to Make Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of salted water to a boil. Add the fettuccine or linguine and cook until al dente—just tender with a gentle bite. Right before draining, scoop out about half a cup of the pasta water, which you’ll use later to marry the sauce to your noodles. Rinse pasta only if you like a less sticky finish, but for full flavor, simply drain and set aside.
Step 2: Sizzle the Shrimp
While your pasta cooks, pat the shrimp dry with a paper towel, then season them all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, and let them sear undisturbed for about 2–3 minutes per side until they’re pink and just opaque. Pull the shrimp from the pan as soon as they’re done, so they stay juicy and tender.
Step 3: Build Bold Flavor in the Skillet
Reduce the skillet heat to medium, then drop in the butter. Once it melts, toss in the minced garlic and red pepper flakes. Stir gently just until fragrant—less than a minute—so the garlic toasts but doesn’t burn. Next, stir in those chopped sun-dried tomatoes. Let everything mingle for about a minute, drawing flavor from the pan.
Step 4: Make It Creamy—The Sauce
Now pour the heavy cream into the pan, scraping any flavorful browned bits from the bottom. Let the mixture come to a gentle simmer. Stir in the grated Parmesan cheese a little at a time, whisking so it melts smoothly into the sauce. As you go, you’ll see the sauce thicken and glisten.
Step 5: Add Greens and Shrimp Back In
Stir in the baby spinach, letting it wilt into the creamy sauce, then add that splash of lemon juice for brightness. Return the cooked shrimp to the skillet, and give it all a gentle toss so each piece gets coated in sauce. The shrimp will soak up flavor while staying gloriously tender.
Step 6: Bring It All Together
Add your drained pasta to the skillet, pouring in a bit of the reserved pasta water as you toss. This step binds everything together for that silky restaurant finish. Simmer for another 1–2 minutes on low, adding a tad more pasta water if the sauce needs thinning. Turn off the heat and get ready to serve!
How to Serve Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Garnishes
A shower of fresh chopped basil and a little extra grated Parmesan are magic here. Both intensify the dish’s Italian character and add vibrancy. If you love a touch of heat, another sprinkle of red pepper flakes is a lovely—and very optional—finishing note.
Side Dishes
This hearty pasta barely needs a supporting act, but a crisp green salad with lemon vinaigrette, some roasted asparagus, or warm crusty garlic bread are all fantastic sides. Any of these will help scoop up every last drop of that dreamy Creamy Sun-Dried Tomato Shrimp with Spinach Pasta sauce.
Creative Ways to Present
To really wow your guests, try twirling nests of pasta onto each plate and nestling plump shrimp on top, then scatter the basil and extra sun-dried tomatoes for color. For a rustic family-style feel, serve everything in the skillet right at the table—it’s all about celebrating togetherness with Creamy Sun-Dried Tomato Shrimp with Spinach Pasta.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Creamy Sun-Dried Tomato Shrimp with Spinach Pasta, let it cool to room temperature before refrigerating in an airtight container. It will stay fresh for up to 2 days. The flavors mingle and deepen overnight, making leftovers an absolute treat.
Freezing
While cream sauces can be a little tricky in the freezer, you can absolutely freeze this dish in a pinch. Just know that the texture may change slightly on thawing—softer shrimp and a less silky sauce. Freeze in portions for up to 1 month, and thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the pasta gently in a skillet over low heat, adding a splash of milk, cream, or reserved pasta water to help loosen the sauce. Stir frequently to keep the shrimp from overcooking. Microwaving works too—just cover and use short intervals, stirring in between.
FAQs
Can I substitute another type Main Course
Absolutely! Creamy Sun-Dried Tomato Shrimp with Spinach Pasta works beautifully with spaghetti, penne, or even gluten-free noodles. Just adjust your cook time to match the pasta you select and save some cooking water for the sauce.
Is there a dairy-free alternative for this dish?
Yes! Use coconut cream and nutritional yeast in place of the heavy cream and parmesan cheese. The sauce will be a little different—subtly sweet and rich—but still deliciously creamy and satisfying.
Can I use frozen shrimp?
Definitely! Just thaw them completely under cold running water and pat dry before cooking. Frozen shrimp are a fantastic, convenient option for making Creamy Sun-Dried Tomato Shrimp with Spinach Pasta any night of the week.
How spicy is this recipe?
On its own, this pasta is quite mild. The red pepper flakes add a touch of heat, but you can adjust up or down (or skip them altogether) based on your spice preference.
What if I don’t have sun-dried tomatoes?
You can substitute roasted red peppers, cherry tomatoes, or even artichoke hearts for a different twist, but sun-dried tomatoes are truly what make Creamy Sun-Dried Tomato Shrimp with Spinach Pasta special, lending sweetness and a deep, complex flavor.
Final Thoughts
There’s something wonderful about gathering around a plate of Creamy Sun-Dried Tomato Shrimp with Spinach Pasta—it’s cozy enough for a weeknight, yet dressed up enough for company. If you’re ready to brighten your dinner routine with bold flavors and luscious textures, give this recipe a try. You might just find it becomes your new favorite comfort pasta!
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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the creamy decadence of this flavorful Creamy Sun-Dried Tomato Shrimp with Spinach Pasta. A delightful combination of succulent shrimp, sweet sun-dried tomatoes, and tender spinach, all enveloped in a luscious Parmesan cream sauce. This dish is sure to impress for a special dinner or a cozy night in.
Ingredients
Pasta:
- 8 oz fettuccine or linguine pasta
Shrimp:
- 1 tablespoon olive oil
- 1 pound large shrimp (peeled and deveined)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce:
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil (optional for garnish)
Instructions
- Cook the pasta: Boil pasta until al dente, reserve pasta water, then drain.
- Sear the shrimp: Season shrimp and cook until pink; set aside.
- Make the sauce: Sauté garlic, red pepper, add sun-dried tomatoes, cream, Parmesan. Stir in spinach, lemon juice, return shrimp.
- Combine: Toss in pasta, adjust consistency with pasta water, cook briefly. Garnish and serve.
Notes
- You can use half-and-half instead of heavy cream for a lighter version.
- Substitute kale for spinach if preferred.
- For a dairy-free option, use coconut cream and nutritional yeast in place of cream and cheese.
