Sun-Dried Tomato Shrimp with Spinach Pasta
Creamy Shrimp Pasta with Sun-Dried Tomatoes and Baby Spinach
Ingredients:
12 oz spaghetti or fettuccine
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
4 cups fresh baby spinach
1 cup unsweetened coconut cream or low-fat cream (not alcoholic)
1/4 cup grated Parmesan cheese (optional)
1/2 tsp dried basil
Salt and black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
Directions:
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil. Sauté garlic and red pepper flakes for about 30 seconds until fragrant.
Add shrimp to the skillet. Season with salt and pepper, and cook for 2–3 minutes on each side until pink and opaque. Remove shrimp and set aside.
In the same skillet, add sun-dried tomatoes and cook for 1 minute. Add spinach and cook until wilted, about 2 minutes.
Pour in the coconut cream or low-fat cream. Stir in Parmesan cheese (if using), basil, and season with additional salt and pepper. Simmer for 3–4 minutes until slightly thickened.
Add cooked pasta and shrimp back into the skillet. Toss everything together until well coated and heated through.
Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 410 kcal | Servings: 4 servings