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)

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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.