If you’re craving a dish that bursts with indulgent flavors and comforting textures, this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe is going to become your new favorite go-to meal. Imagine tender shrimp infused with a garlicky, sun-dried tomato cream sauce, tossed with perfectly cooked spinach pasta—it’s the kind of dish that feels fancy yet comes together in under 30 minutes. Every bite harmonizes the richness of cream, the tang from sun-dried tomatoes, and the fresh pop of spinach, making it a crowd-pleaser that’s both quick and unforgettable.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients. Each one plays a key role in building vibrant layers of flavor and offering wonderful textures that make the dish pop. From the sweetness of shrimp to the creamy, cheesy sauce and fresh spinach, these simple essentials come together perfectly.
- 1 lb shrimp (peeled and deveined): Fresh or thawed shrimp add that delightful, tender seafood touch everyone loves.
- 8 oz pasta: Choose spaghetti, fettuccine, or your preferred type—as it captures the sauce beautifully.
- 1 tablespoon olive oil: For a fragrant, smooth sauté base and that silky coating on the shrimp.
- 1 small onion, finely chopped: Adds subtle sweetness and depth while softening in the sauce.
- 2 cloves garlic, minced: The aromatic powerhouse that elevates every bite with its warm flavor.
- 1/4 cup sun-dried tomatoes (packed in oil, chopped): Tangy and vibrant, these tomatoes bring zing and sunshine to the creamy mix.
- 1 cup heavy cream: The luscious foundation of the sauce, making it satisfyingly rich.
- 1/2 cup chicken broth (or vegetable broth): Adds savory balance and helps thin out the cream for perfect consistency.
- 1/4 cup grated Parmesan cheese: Sharp, nutty goodness to melt into the sauce, enhancing every bite.
- 2 cups fresh spinach: Delivers a fresh, tender green element that brightens and nourishes the dish.
- Salt and pepper, to taste: Essential seasonings to bring all the flavors into harmony.
- Red pepper flakes (optional): Sprinkle in a little heat if you want a mild kick to awaken your taste buds.
- Fresh basil or parsley for garnish (optional): Adds a pop of color and fresh herbal notes when serving.
How to Make Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your chosen pasta according to package directions until al dente. This ensures it holds its shape beautifully when tossed in the sauce. Don’t forget to reserve about half a cup of the pasta water—it’s the secret for adjusting the sauce’s consistency later.
Step 2: Cook the Shrimp
While the pasta cooks, heat olive oil in a large skillet over medium heat. Season your shrimp with salt, pepper, and red pepper flakes if you like a touch of spice. Cook the shrimp for 2-3 minutes per side until they turn a gorgeous pink and opaque. This quick cooking time keeps them tender and juicy. Remove them from the skillet and set aside, letting the skillet hold onto all those flavorful cooking juices.
Step 3: Prepare the Cream Sauce
In the same skillet, toss in the finely chopped onion and minced garlic. Sauté them for 2-3 minutes until the onion is translucent and the garlic is fragrant, filling your kitchen with mouthwatering aroma. Add the sun-dried tomatoes next, cooking for another minute or two to soften them and release their intense flavor into the mix.
Step 4: Build the Creamy Base
Pour in the heavy cream and chicken broth, stirring everything together. Bring this mixture to a gentle simmer and let it cook for 3-4 minutes, allowing the sauce to thicken slightly. This step is where the sauce starts to develop that rich, creamy texture that perfectly clings to every strand of pasta.
Step 5: Add Spinach and Parmesan
Stir in the fresh spinach, cooking just until it wilts and becomes tender—this only takes about two minutes. Follow with grated Parmesan cheese, stirring until it melts smoothly into the sauce, adding a heavenly nutty flavor and silkiness.
Step 6: Combine Pasta and Shrimp
Add your drained pasta to the skillet and toss it gently to coat every bite with the creamy sun-dried tomato sauce. Return the shrimp to the pan and stir everything together. If the sauce feels too thick, slowly mix in some reserved pasta water to reach that perfectly saucy consistency that will make each forkful absolute bliss.
Step 7: Final Seasoning Touches
Give the dish a final taste and adjust with more salt, pepper, or red pepper flakes if desired. For a fresh, inviting finish, sprinkle chopped basil or parsley on top just before serving. Your creamy, dreamy pasta is ready to delight!
How to Serve Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
Garnishes
Fresh herbs like basil or parsley really elevate this dish. Not only do they add a lovely burst of green color, but their bright, herbal aroma complements the richness of the sauce perfectly. A light dusting of extra Parmesan cheese also works wonders for that extra touch of comfort!
Side Dishes
This dish shines on its own but pairing it with a crisp green salad or some crusty garlic bread makes for an unbeatable meal. The freshness of a lemony arugula salad balances the creamy pasta flawlessly, while garlic bread is perfect for soaking up every last bit of sauce.
Creative Ways to Present
For an impressive dinner party, serve the Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe in shallow bowls and garnish with edible flowers or a drizzle of high-quality olive oil. A sprinkle of toasted pine nuts adds an unexpected, delightful crunch that guests won’t forget.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe can be stored in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight but enjoy it within a day or two to keep the shrimp tender and the spinach fresh.
Freezing
Since shrimp can become rubbery when frozen and thawed, freezing this dish is not highly recommended. However, if you must freeze, store only the pasta and sauce separately from the shrimp for best results. Defrost gently in the refrigerator and reheat carefully to avoid overcooking.
Reheating
To reheat, gently warm the pasta and sauce over low heat on the stovetop, adding a splash of broth or cream to revive the sauce’s creaminess. If reheating the shrimp, do it quickly and at a lower temperature to keep them from becoming tough. Avoid the microwave when possible, as it can affect texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to prevent excess moisture, which can affect the sauce.
What pasta type works best for this dish?
Spaghetti and fettuccine are classic choices because they hold the creamy sauce well, but feel free to use any pasta you love. Just ensure it’s cooked al dente for the best texture.
Can I substitute heavy cream with a lighter alternative?
You can try half-and-half or a mixture of milk and cream cheese, but the sauce may not be as rich or thick. Heavy cream really brings that signature lusciousness to the dish.
Is it okay to use sun-dried tomatoes not packed in oil?
Yes, but you’ll want to rehydrate them in warm water before chopping. The oil-packed variety adds extra depth and richness, which is why it’s preferred here.
How can I add more veggies to this recipe?
Feel free to toss in sliced mushrooms, cherry tomatoes, or roasted red peppers along with the spinach. They’ll add color, texture, and even more flavor!
Final Thoughts
This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe is one of those dishes that feels cozy yet sophisticated, making it perfect for any weeknight or when you want to impress without fuss. It’s quick, packed with flavor, and layered with fresh ingredients that make every forkful sing. I can’t wait for you to try it and see just how effortlessly delicious dinner can be!
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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a delicious and quick seafood pasta dish featuring tender shrimp cooked in a luscious cream sauce with sun-dried tomatoes, fresh spinach, and Parmesan cheese. Perfect for a satisfying weeknight dinner, this recipe combines the rich flavors of the Mediterranean with a comforting pasta base.
Ingredients
Shrimp and Pasta
- 1 lb shrimp (peeled and deveined)
- 8 oz pasta (spaghetti, fettuccine, or your choice)
Sauce and Seasonings
- 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)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water for later use if needed. Set the pasta aside.
- Cook the Shrimp: Heat the olive oil in a large skillet over medium heat. Add the shrimp, season with salt, pepper, and red pepper flakes if using, and cook for 2-3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the Cream Sauce: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until the onion softens and the garlic becomes fragrant. Add the chopped sun-dried tomatoes and continue cooking for another 1-2 minutes to release their flavor.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring well to combine all ingredients. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce starts to thicken slightly.
- Add Spinach and Parmesan: Stir in the fresh spinach and cook until wilted, about 2 minutes. Add the grated Parmesan cheese and stir until it melts and the sauce becomes smooth and creamy.
- Combine Pasta and Shrimp: Add the cooked pasta to the skillet and toss to coat it thoroughly with the creamy sauce. Return the cooked shrimp to the skillet and mix everything gently. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Finish and Serve: Taste the dish and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Garnish with fresh basil or parsley before serving warm.
Notes
- Use any pasta shape you prefer, but long pasta like spaghetti or fettuccine works best for this creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- You can swap chicken broth with vegetable broth to make it suitable for pescatarian diets.
- Sun-dried tomatoes packed in oil add richness; if using dry packed, rehydrate them in warm water first.
- Add red pepper flakes according to your preferred spice level or omit for a milder dish.
- Leftovers reheat well in a pan over low heat; add a splash of water or broth to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
