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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

A rich and flavorful dish that combines succulent shrimp with fresh spinach and sun-dried tomatoes, perfect for weeknight dinners or special occasions.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz Pasta (fettuccine or penne)
  • 1 lb Shrimp (peeled and deveined)
  • 2 cups Fresh spinach
  • 1/2 cup Sun-dried tomatoes (packed in oil)
  • 1 cup Heavy cream
  • 1/2 cup Chicken or vegetable broth
  • 2 cloves Garlic (minced)
  • 1/2 cup Grated Parmesan cheese
  • Salt and pepper To taste
  • For cooking Olive oil
  • For garnish Fresh basil (optional)

Instructions

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. Sauté garlic in a large skillet with olive oil over medium heat until fragrant.
  3. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
  4. Incorporate the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.
  5. Create the sauce by pouring in the broth, then stirring in heavy cream and Parmesan cheese. Simmer until thickened.
  6. Season with salt and pepper to taste.
  7. Toss the cooked pasta with the sauce to combine.
  8. Serve hot, garnished with fresh basil if desired.

Notes

Ensure shrimp are cooked just to pink and opaque for optimal tenderness and use high-quality ingredients for the best flavor.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian
  • Diet: Pescatarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 36g
  • Cholesterol: 180mg

Keywords: shrimp pasta, sun-dried tomato pasta, creamy pasta, Italian recipe, easy dinner