If you’ve ever dreamt of a dish that’s both indulgently creamy and bursting with bold, savory flavors, this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe is going to be your new go-to comfort meal. The tender shrimp and vibrant spinach perfectly complement the rich sun-dried tomato-infused sauce, all tossed with your favorite pasta for a meal that’s as beautiful on the plate as it is delicious on the palate. Whether you’re cooking for family or impressing friends, this recipe balances simplicity with sophistication in every bite.
Ingredients You’ll Need
Each ingredient in this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe plays a crucial role—from the sweetness of the shrimp and the tangy punch of sun-dried tomatoes to the silky cream and fresh spinach, every element brings texture, color, and flavor to the dish.
- 1 lb shrimp (peeled and deveined): Choose fresh or thawed shrimp for a tender seafood base that cooks quickly and stays juicy.
- 8 oz pasta: Spaghetti or fettuccine works best to hold the creamy sauce—pick your favorite shape for the perfect bite.
- 1 tablespoon olive oil: A good-quality olive oil adds a subtle fruitiness and helps sauté the shrimp evenly.
- 1 small onion, finely chopped: Brings a mild sweetness that deepens as it softens in the pan.
- 2 cloves garlic, minced: Garlic gives that irresistible aromatic punch, elevating the whole dish.
- 1/4 cup sun-dried tomatoes (packed in oil, chopped): The star ingredient—intensely flavorful and slightly tangy, they infuse the sauce with rich color and complexity.
- 1 cup heavy cream: Creates the luscious, silky sauce that coats every strand of pasta.
- 1/2 cup chicken broth (or vegetable broth): Adds depth and balance to the creamy sauce without overwhelming it.
- 1/4 cup grated Parmesan cheese: Melts into the sauce, contributing a salty, nutty finish.
- 2 cups fresh spinach: Adds freshness, vibrant color, and a tender, healthy green punch.
- Salt and pepper, to taste: Essential seasoning for enhancing all the flavors.
- Red pepper flakes (optional): A pinch brings a gentle heat that wakes up the palate.
- Fresh basil or parsley for garnish (optional): Adds a fresh, herbaceous note and pops of green for presentation.
How to Make Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
Step 1: Cook the Pasta
Begin by cooking your pasta of choice in generously salted boiling water, following the package directions for al dente texture. Once cooked, drain it but keep about half a cup of that glorious pasta water to loosen your sauce later if needed. This simple start sets the stage with perfectly tender pasta that’s ready to soak up all the creamy goodness.
Step 2: Cook the Shrimp
Heat the olive oil in a spacious skillet over medium heat. Season the shrimp with salt, pepper, and a sprinkle of red pepper flakes if you like a little kick. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque—this quick cooking ensures they stay juicy and succulent. Set them aside while you build the sauce.
Step 3: Prepare the Cream Sauce
In the same skillet, toss in the finely chopped onion and garlic. Sauté for 2 to 3 minutes until they’re soft and releasing that wonderful aroma. Stir in your chopped sun-dried tomatoes, letting them cook for another minute or two to deepen their flavor. Pour in the heavy cream and chicken broth, stirring to combine everything smoothly. Let the sauce simmer gently for 3 to 4 minutes until it thickens just right—this is where the magic happens.
Step 4: Add Spinach and Parmesan
Now, stir in the fresh spinach and cook it until it wilts softly, about 2 minutes. This adds a fresh burst of green and subtle earthiness to the dish. Then sprinkle in the grated Parmesan, stirring until it melts completely into the sauce, creating a rich, velvety texture that hugs every ingredient beautifully.
Step 5: Combine Pasta and Shrimp
Return the cooked pasta to the skillet and toss it around to coat every strand with that decadent sauce. Then, gently fold the shrimp back in, ensuring everything mixes evenly. If you notice your sauce feels too thick, add a splash of your reserved pasta water to loosen it up perfectly. Taste and adjust with more salt, pepper, or red pepper flakes—this is your chance to make it just right.
Step 6: Finish and Garnish
Before serving, sprinkle over fresh basil or parsley to add a fresh, colorful touch and an herbal lift that brightens the rich sauce. This little finishing touch takes your Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe from delicious to unforgettable.
How to Serve Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
Garnishes
A handful of freshly chopped basil or parsley is an ideal garnish for this dish, adding brightness and a touch of elegance on the plate. For an extra pop, consider a light dusting of Parmesan cheese or a drizzle of quality olive oil to give it a silky finish.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed in a tangy vinaigrette or simple roasted vegetables like asparagus or cherry tomatoes. The freshness and crunch of these sides complement the creamy sauce and add balance to the meal.
Creative Ways to Present
For a special occasion, serve the pasta in shallow bowls with a sprig of fresh herbs perched on top and a lemon wedge on the side to add a zesty twist. You could even plate the shrimp separately on skewers for a fun presentation or sprinkle some toasted pine nuts over the dish for an unexpected crunchy finish.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe in an airtight container and refrigerate for up to 3 days. The flavors deepen slightly when reheated, making it just as delightful the next day.
Freezing
While the cream sauce may change texture slightly when frozen, you can freeze this dish for up to 1 month. Use a freezer-safe container and be sure to thaw thoroughly in the refrigerator before reheating for best results.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a splash of cream, milk, or broth to bring back the silky sauce texture. Stir frequently to warm evenly without overcooking the shrimp or wilting the spinach too much.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking to ensure even cooking and the best texture in your Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe.
What can I substitute if I don’t have heavy cream?
You can use half-and-half mixed with a little butter or full-fat coconut milk for a dairy-free option, but keep in mind this will slightly alter the sauce’s richness and flavor profile.
How spicy is this recipe?
The dish is mildly spicy if you add red pepper flakes, but you can easily skip them or adjust the amount to suit your heat tolerance, making it perfect for everyone at your table.
Can I make this recipe vegetarian?
Sure! Simply omit the shrimp and add extra spinach or mushrooms to keep it hearty, or swap shrimp for another protein like tofu or chickpeas to keep it satisfying.
What type of pasta works best?
Long pastas like spaghetti or fettuccine are ideal because they catch the creamy sauce beautifully, but feel free to use your favorite shape or even gluten-free options to make the recipe your own.
Final Thoughts
You’re just a few simple steps away from a truly unforgettable meal with this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe. It’s the perfect blend of luxurious creaminess, fresh greens, and bold sun-dried tomato flavor that will quickly earn a permanent place in your dinner rotation. I can’t wait for you to try it and enjoy every comforting, delicious bite!
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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A rich and flavorful Creamy Sun-Dried Tomato Shrimp with Spinach Pasta recipe that combines succulent shrimp, tender pasta, and a luscious sun-dried tomato cream sauce with fresh spinach. Ready in just 25 minutes, this dish is perfect for a quick yet elegant weeknight dinner.
Ingredients
Shrimp and Pasta
- 1 lb shrimp (peeled and deveined)
- 8 oz pasta (spaghetti, fettuccine, or your choice)
Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes (packed in oil, chopped)
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and pepper, to taste
- Red pepper flakes (optional, for a little heat)
Garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water for the sauce if needed.
- Cook the Shrimp: In a large skillet, heat olive oil over medium heat.
- Season and Sauté Shrimp: Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for another 1-2 minutes to release their flavors.
- Create Cream Sauce: Pour in the heavy cream and chicken broth, stirring to combine all ingredients.
- Simmer Sauce: Bring the mixture to a simmer and cook for 3-4 minutes until the sauce begins to thicken slightly.
- Add Spinach and Cheese: Stir in the fresh spinach and cook until wilted, about 2 minutes. Add the grated Parmesan cheese and stir until the cheese has melted and the sauce is smooth.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing to coat evenly in the creamy sauce.
- Combine Shrimp and Pasta: Return the shrimp to the skillet and mix everything together. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
- Adjust Seasoning and Serve: Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed.
- Garnish and Present: Garnish with fresh basil or parsley just before serving for added freshness and color.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream alternative.
- You can use vegetable broth instead of chicken broth to keep it pescatarian.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Reserve pasta water helps adjust the sauce consistency without diluting the flavor.
- Fresh spinach can be swapped with kale or arugula if preferred.
- Serve immediately for the best flavor and texture.
