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Creamy Sun Dried Tomato Shrimp with Spinach Pasta

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

DeShawn Mitchell
A quick and tasty meal featuring succulent shrimp, sun-dried tomatoes, and fresh spinach in a creamy sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb shrimp peeled and deveined, medium or large
  • 0.5 cup sun-dried tomatoes packed in oil, chopped
  • 2 cups fresh spinach
  • 8 oz pasta your favorite type
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 0.25 cup vegetable broth
  • salt to taste
  • pepper to taste
  • Italian seasoning optional, to taste

Instructions
 

Preparing the Shrimp

  • Thaw, peel, and devein the shrimp. Pat dry with a paper towel. Season with salt, pepper, and a pinch of red pepper flakes if desired. Set aside.

Creating the Creamy Sauce

  • In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in sun-dried tomatoes, heavy cream, and vegetable broth. Simmer gently, adjusting seasonings with salt, pepper, or Italian seasoning as needed.

Combining Pasta and Sauce

  • Cook pasta according to package directions until al dente. Add seasoned shrimp to the sauce and cook until pink and opaque. Drain pasta and add to the skillet with sauce and shrimp. Toss to coat, then stir in fresh spinach until wilted. Serve immediately.

Notes

  • 1- Use a splash of reserved pasta water to adjust sauce consistency if needed.
  • 2- Taste and adjust seasonings to your preference.
  • 3- Serve warm with a sprinkle of fresh herbs or Parmesan for extra flavor.
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