Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is the sort of weeknight dinner that makes you feel like you’ve snuck away to a cozy Italian bistro — all in under 30 minutes. Tender shrimp and vibrant ribbons of spinach fettuccine are swirled through a luxuriously creamy sun-dried tomato sauce, with pops of sweet tomato, garlicky undertones, and just enough wilted spinach for color and freshness. This pasta is decadent, yes, but not fussy, and every bite balances rich flavor with a hint of brightness that’s so addictive you’ll want to make it again and again. If you love a meal that’s both simple and a little bit special, this recipe deserves a spot at your table.
Ingredients You’ll Need
The brilliance of Creamy Sun-Dried Tomato Shrimp with Spinach Pasta lies in its uncomplicated ingredient list — simple, fresh staples that work in harmony. Each one adds a layer of texture, color, or flavor that makes this dish feel restaurant-worthy, even on a busy night.
- Spinach fettuccine (or regular pasta): The green hue and subtle earthiness from spinach pasta add vibrancy, but any favorite noodle will work beautifully.
- Large shrimp, peeled and deveined: Sweet, tender shrimp cook quickly and soak up every drop of the creamy sauce.
- Olive oil: A good olive oil lends richness to the base and helps carry the garlic and spice.
- Garlic, minced: Fresh garlic creates the aromatic foundation — a must in any Italian-inspired pasta dish.
- Red pepper flakes (optional): Adds a gentle warmth without overpowering the flavors. Adjust or omit to taste.
- Sun-dried tomatoes in oil, drained and chopped: These are the stars of the sauce, contributing sweet-tart pops of flavor and a beautiful color.
- Heavy cream: The secret to that lush, velvety sauce that clings to every strand of pasta.
- Grated Parmesan cheese: For a briny, nutty depth that thickens and enriches every bite.
- Baby spinach: This wilts quickly for a burst of fresh green and a little extra nutrition.
- Salt and black pepper: Essential for seasoning and coaxing out all those wonderful flavors.
How to Make Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Step 1: Cook the Spinach Pasta
Bring a large pot of salted water to a boil. Add the spinach fettuccine and cook according to the package instructions until al dente — usually about 8 or 9 minutes. Reserve a little pasta water, then drain and set the noodles aside. The pasta itself should be tender but still carry a bit of bite, so it holds up beautifully against the creamy sauce.
Step 2: Sauté Garlic and Red Pepper Flakes
As your pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. You’ll only need about a minute for these to become fragrant and slightly golden — don’t let them burn, as you want that delicate garlic aroma to infuse the oil without any bitterness.
Step 3: Cook the Shrimp
Tumble in your shrimp, making sure they form a single layer in the skillet. Cook for about 2 to 3 minutes on each side, just until they turn pink and opaque. Overcooking will make them rubbery, so pull them out promptly. Set the cooked shrimp aside on a plate; they’ll make a grand return to the pan later.
Step 4: Create the Creamy Sun-Dried Tomato Sauce
In the same skillet (there’s flavor gold in those little golden bits!), add the chopped sun-dried tomatoes and stir for 1 to 2 minutes until they smell sweet and mingle with the garlicky oil. Pour in the heavy cream, stir, and let the sauce come to a gentle simmer — this is when the magic happens. Sprinkle in the Parmesan, and stir until everything is smooth and starting to thicken.
Step 5: Wilt the Spinach and Finish the Dish
Add the baby spinach to the skillet; let it wilt for a minute or so until just soft and bright green. Return the cooked shrimp to the pan, along with your drained pasta. Toss everything together, adding a splash of reserved pasta water if needed to thin the sauce. Season generously with salt and black pepper, tasting as you go, and finish with more Parmesan if you like.
How to Serve Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Garnishes
For that final fresh flourish, I love to finish Creamy Sun-Dried Tomato Shrimp with Spinach Pasta with extra Parmesan cheese and a sprinkle of chopped fresh parsley or basil. A crack of black pepper and a squeeze of lemon brighten the creamy flavors and make the colors really pop on the plate.
Side Dishes
To turn this pasta into a full Italian-inspired feast, serve it alongside a crisp green salad tossed with balsamic vinaigrette, or pair with some toasty garlic bread for pure comfort. Roasted asparagus or broccolini also complement the rich sauce and add a pleasing crunch.
Creative Ways to Present
If you’re serving guests, try piling individual twirls of the pasta in shallow bowls and topping each mound with a few shrimp. A drizzle of the creamy sauce over the top and a sprinkle of herbs make it irresistibly elegant. For a fun family night, serve it straight from the skillet at the table — everyone can help themselves!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Sun-Dried Tomato Shrimp with Spinach Pasta will keep in an airtight container in the refrigerator for up to two days. The flavors meld and intensify, making the next day’s lunch just as delightful. If you anticipate leftovers, you might want to undercook the pasta slightly so it doesn’t go mushy on reheating.
Freezing
While the creamy sauce can change texture after freezing, you can stash the pasta and shrimp for up to one month if you’re in a pinch. Just cool everything completely, freeze in a zip-top bag or airtight container, and thaw overnight in the fridge. Stir in a splash of fresh cream or milk when reheating to revive the creamy consistency.
Reheating
Warm leftovers gently in a skillet over low heat, splashing in a little cream, milk, or reserved pasta water to get that silky sauce back. Stir frequently and avoid boiling, as this can separate the sauce. If using a microwave, cover and heat in short intervals, stirring between blasts.
FAQs
Can I use a different type Main Course
Absolutely! While spinach fettuccine makes for a beautiful presentation and adds subtle earthy notes, any long pasta (such as linguine or spaghetti) or even short shapes like penne will work just as well in Creamy Sun-Dried Tomato Shrimp with Spinach Pasta.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or a mix of whole milk and a bit of extra Parmesan cheese. Just remember, a lower-fat dairy may yield a thinner sauce, but it’ll still be delicious.
Can I make this dish dairy-free?
Yes! For a dairy-free version of Creamy Sun-Dried Tomato Shrimp with Spinach Pasta, swap the heavy cream for canned coconut milk (full-fat for creaminess) and use a dairy-free Parmesan alternative. The slight coconut undertone is surprisingly lovely with shrimp and tomatoes.
Is it possible to make this with chicken instead of shrimp?
Definitely. Diced boneless chicken breast or thighs can be used in place of shrimp — simply cook until golden and cooked through, then follow the recipe as written. This swap makes the dish just as satisfying and flavorful.
Can I add other vegetables?
Feel free! Mushrooms, zucchini ribbons, or roasted red peppers are wonderful additions to Creamy Sun-Dried Tomato Shrimp with Spinach Pasta. Add them to the pan just before the sun-dried tomatoes, and let your creativity shine.
Final Thoughts
If you’re looking for a dish that feels luxurious but fits easily into a weeknight, Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is pure magic in a bowl. I hope you’ll give it a try and experience just how simple — and special — homemade pasta night can be!
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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in a luxurious yet simple seafood pasta dish with this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta recipe. Succulent shrimp, tangy sun-dried tomatoes, and tender spinach are enveloped in a rich, creamy sauce, creating a satisfying meal that’s perfect for any occasion.
Ingredients
Spinach Fettuccine:
8 oz
Large Shrimp (peeled and deveined):
1 lb
Olive Oil:
1 tablespoon
Garlic (minced):
3 cloves
Red Pepper Flakes (optional):
½ teaspoon
Sun-Dried Tomatoes in Oil (drained and chopped):
½ cup
Heavy Cream:
1 cup
Grated Parmesan Cheese:
½ cup
Baby Spinach:
2 cups
Salt and Black Pepper:
to taste
Instructions
- Cook the Spinach Pasta: Boil spinach fettuccine until al dente. Drain and set aside.
- Sauté Garlic and Shrimp: In a skillet, sauté garlic and red pepper flakes. Add shrimp and cook until pink and opaque. Set shrimp aside.
- Prepare the Sauce: In the same skillet, cook sun-dried tomatoes, then add heavy cream, Parmesan cheese, and spinach. Simmer until slightly thickened.
- Combine Ingredients: Return shrimp to the skillet, add cooked pasta, and toss to combine. Season with salt and pepper.
- Serve: Garnish with extra Parmesan cheese and serve warm.
Notes
- You can substitute spinach fettuccine with any pasta of choice.
- For a lighter option, use half-and-half instead of heavy cream.
- Add a squeeze of lemon juice before serving to brighten the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 240mg
