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Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

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A rich and flavorful pasta dish featuring tender shrimp in a creamy garlic sauce with sun-dried tomatoes and wilted spinach — a cozy, restaurant-style meal you can make in just 30 minutes.

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)

Instructions

  1. Cook pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Heat olive oil and 1 tbsp butter in a large skillet. Season shrimp with salt and pepper and cook 1–2 minutes per side. Remove and set aside.
  3. In the same skillet, melt remaining butter and sauté garlic until fragrant. Add sun-dried tomatoes and cook 1 minute.
  4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted.
  5. Add spinach and cook until wilted. Return shrimp to the pan and add cooked pasta. Toss gently, adding pasta water if needed to thin the sauce.
  6. Serve topped with fresh herbs and red pepper flakes, if desired.

Notes

  • Substitute chicken for shrimp if preferred.
  • Add mushrooms or peas for extra vegetables.
  • Use coconut cream and nutritional yeast for a dairy-free version.
  • Store leftovers up to 3 days and reheat gently with a splash of cream or water.

Nutrition

Find it online: https://recipesbyliza.com/creamy-sun-dried-tomato-shrimp-with-spinach-pasta/