Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Here’s a delicious Creamy Sun-Dried Tomato Shrimp with Spinach Pasta recipe you can try — rich, comforting, and ready in about 30 minutes.

Ingredients (4 servings)

• 8 oz (225g) pasta (fettuccine, linguine, or penne)

• 1 lb (450g) large shrimp, peeled & deveined

• 2 tbsp olive oil (plus 1 tbsp from sun-dried tomato jar for flavor)

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes, drained & chopped

• 2 cups fresh spinach

• 1 cup heavy cream

• ½ cup chicken or vegetable broth

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional, for heat)

• Salt & black pepper, to taste

• Fresh basil or parsley, for garnish

Instructions

1. Cook the pasta

   • Boil pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water before draining.

2. Cook the shrimp

   • Pat shrimp dry, season lightly with salt & pepper.

   • Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and just cooked through. Transfer to a plate.

3. Make the creamy sauce

   • In the same skillet, add 1 tbsp oil from sun-dried tomatoes plus minced garlic. Sauté 30 seconds.

   • Add sun-dried tomatoes and cook 1 minute.

   • Stir in heavy cream, broth, Italian seasoning, and red pepper flakes. Simmer 3–4 minutes until slightly thickened.

4. Add spinach & cheese

   • Stir in spinach until wilted.

   • Add Parmesan, stirring until melted and sauce is creamy.

5. Combine pasta & shrimp

   • Add cooked pasta and shrimp to the sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

6. Serve

   • Garnish with fresh basil or parsley and extra Parmesan. Serve hot.