Name: Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (penne, fettuccine, or linguine); 1 lb raw shrimp, peeled and deveined; 2 tbsp olive oil; 2 tbsp butter; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes in oil, sliced; 3 cups baby spinach; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and black pepper, to taste; 1/4 tsp red pepper flakes (optional); Fresh basil or parsley, chopped (optional garnish)

Jump to Recipe·Leave a Review

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is one of my favorite comfort meals — rich, flavorful, and perfect for when I want something indulgent but still balanced. Tender shrimp are coated in a velvety, garlicky cream sauce with bursts of tangy sun-dried tomatoes and wilted spinach, all tossed with perfectly cooked pasta. It’s a restaurant-worthy dinner made right at home.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mix of creamy, savory, and fresh. The sun-dried tomatoes add a bold, slightly sweet tang, while the shrimp bring a juicy, seafood richness that pairs so well with the cream sauce. The spinach adds color and a touch of earthiness that rounds everything out. It’s quick enough for a weeknight, yet special enough to serve for guests. Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, fettuccine, or linguine)
Raw shrimp, peeled and deveined
Olive oil
Butter
Garlic, minced
Sun-dried tomatoes in oil, sliced
Baby spinach
Heavy cream
Parmesan cheese, grated
Salt and black pepper
Red pepper flakes (optional, for heat)
Fresh basil or parsley (optional, for garnish)

Directions

Cook the pasta:
I bring a large pot of salted water to a boil and cook the pasta until al dente. I reserve ½ cup of pasta water before draining.
Cook the shrimp:
I heat olive oil and a bit of butter in a large skillet. I season the shrimp with salt and pepper, then cook them for 1–2 minutes per side until just pink and opaque. I remove them from the pan and set aside.
Make the sauce:
In the same skillet, I add more butter and sauté the garlic until fragrant. I stir in the sun-dried tomatoes and cook for a minute, then pour in the heavy cream and bring it to a simmer.
Add cheese and spinach:
I stir in grated Parmesan and let it melt into the sauce. I toss in the spinach and cook until wilted.
Combine and finish:
I return the shrimp to the pan and toss in the cooked pasta. I add a splash of pasta water if the sauce needs loosening. I stir gently until everything is coated and heated through.
Serve:
I plate the pasta and top with fresh basil or parsley and a sprinkle of red pepper flakes, if I want a bit of heat.

Servings and timing

This recipe serves 4 and takes about 30 minutes from start to finish.

Variations

Sometimes I swap the shrimp for chicken, or add mushrooms or peas for extra veggies. For a dairy-free version, I use coconut cream and nutritional yeast in place of heavy cream and Parmesan. If I want a lighter meal, I use half-and-half and skip the butter.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat it gently on the stove or in the microwave with a splash of cream or water to bring the sauce back to life. I don’t recommend freezing it, as the cream sauce can separate. Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

FAQs

Can I use frozen shrimp?

Yes — I thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.

What kind of sun-dried tomatoes should I use?

I like the kind packed in oil for better flavor and texture. I drain them slightly before slicing and adding to the dish.

Can I make this ahead?

I prefer to serve it fresh, but I sometimes prep the sauce and cook the pasta ahead of time, then reheat and assemble right before eating.

Is this recipe spicy?

Not unless I add red pepper flakes — which I sometimes do for a subtle kick. It’s totally optional.

Can I make this gluten-free?

Yes — I use gluten-free pasta and double-check that my sun-dried tomatoes and cheese are gluten-free as well.

Conclusion

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is everything I want in a cozy, flavorful meal — rich creaminess, bold bites of tomato, tender shrimp, and pasta to tie it all together. It’s one of those recipes that feels luxurious but is surprisingly easy to make, and it always hits the spot when I’m craving something indulgent yet fresh.