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
