🍤 Creamy Sun-Dried Tomato Shrimp with Spinach Pasta 🍝
Ingredients:
1 lb shrimp, peeled and deveined
8 oz pasta (such as linguine or fettuccine)
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes (packed in oil, drained & chopped)
4 cups fresh spinach
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
Fresh basil (for garnish)
Directions:
Cook Pasta:
Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
Sauté Shrimp:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and a pinch of salt and pepper; sauté for 2–3 minutes per side until shrimp are pink and just cooked. Transfer shrimp to a bowl and set aside.
Make the Sauce:
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and red pepper flakes (if using) and cook for another minute.
Combine & Simmer:
Pour in the chicken broth and heavy cream, stirring to combine. Allow the sauce to come to a gentle simmer for 3–4 minutes, stirring occasionally until slightly thickened.
Add Spinach and Parmesan:
Stir in the fresh spinach and let it wilt, then add the grated Parmesan cheese. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Mix in Pasta and Shrimp:
Return the cooked shrimp to the skillet, then add the drained pasta. Toss everything together so the pasta and shrimp are well coated in the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
Serve:
Plate the pasta and garnish with fresh basil. Serve immediately and enjoy your creamy sun-dried tomato shrimp with spinach pasta!
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4