Sun-Dried Tomato Shrimp over Spinach Penne
Succulent Shrimp and Spinach Penne with Sun-Dried Tomato Burst
Ingredients:
8 oz penne pasta
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 cup sun-dried tomatoes (packed in oil, drained and chopped)
3 cloves garlic, minced
3 cups fresh spinach, roughly chopped
1 teaspoon red pepper flakes (optional)
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup grated Parmesan cheese (optional)
1/4 cup reserved pasta water
Fresh basil leaves for garnish
Directions:
Bring a large pot of salted water to a boil and cook penne pasta according to package directions. Reserve 1/4 cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.
In the same skillet, add sun-dried tomatoes and spinach. Cook until spinach is wilted, about 2-3 minutes.
Return the shrimp to the skillet. Add drained pasta and reserved pasta water. Toss everything together to combine and heat through for another 2 minutes.
Sprinkle with Parmesan cheese (if desired) and garnish with fresh basil leaves. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 410 kcal | Servings: 4 servings