Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a delightful dish that brings together tender shrimp, flavorful sun-dried tomatoes, and fresh spinach in a rich, creamy sauce. The pasta…
Tip: save now, cook later.This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a delightful dish that brings together tender shrimp, flavorful sun-dried tomatoes, and fresh spinach in a rich, creamy sauce. The pasta is perfectly coated with the sauce, making each bite smooth and satisfying. It’s a wonderful mix of tangy and savory flavors with a touch of freshness from the spinach.
I love making this recipe when I want something that feels special but comes together pretty quickly. The sun-dried tomatoes add a nice burst of flavor that really wakes up the creaminess, and the shrimp cooks super fast, so it’s perfect for a weeknight dinner that still feels like a treat. I always make sure not to overcook the shrimp because that way they stay juicy and tender.
My favorite way to enjoy this dish is with a simple green salad on the side and some crusty bread to help scoop up any extra sauce. It’s a meal that feels like comfort food without being heavy, and it’s always a hit when friends come over. Plus, the spinach adds a nice pop of color that makes the dish look as good as it tastes.
Key Ingredients & Substitutions
Shrimp: I like using large shrimp because they cook quickly and stay juicy. You can use frozen shrimp, just thaw them well. If you’re allergic or want a veggie option, try sautéed mushrooms instead.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add the best flavor. If you only have dry ones, soak them in warm water for 10 minutes before using. They bring a lovely tang that balances the creamy sauce.
Spinach: Fresh spinach works great for a pop of color and freshness. You can swap with kale or arugula, but add them a bit earlier so they soften properly.
Pasta: Linguine or spaghetti are perfect here as their shape holds the sauce well. Feel free to use fettuccine or even penne if you prefer a different style.
Heavy Cream & Parmesan: These create the rich, creamy sauce you want. For a lighter sauce, mix half cream with milk. Parmesan adds salty depth; if unavailable, Pecorino Romano or Asiago are good alternatives.
How Do I Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks very fast, so watch closely to keep it tender and juicy. Here’s how to get it right:
- Heat your skillet over medium-high before adding shrimp to get a quick sear.
- Season shrimp beforehand for extra flavor.
- Cook shrimp about 2 minutes per side—look for them to turn pink and curl slightly.
- Remove shrimp as soon as they’re opaque; overcooking makes them tough.
- If unsure, take one out and cut it open to check doneness.
By paying attention, you’ll enjoy tender shrimp that complement the creamy, tangy sauce perfectly every time!
Equipment You’ll Need
- Large pot – big enough to boil the pasta nicely without sticking together.
- Large skillet or sauté pan – great for cooking shrimp and making the creamy sauce all in one pan.
- Colander – lets you drain pasta easily and save some pasta water for the sauce.
- Wooden spoon or silicone spatula – perfect for stirring the sauce without scratching your pan.
- Measuring cups and spoons – to get your ingredients just right, especially for cream and seasonings.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken strips to make a milder, hearty dish that kids often love.
- Add sautéed mushrooms for a bit of earthiness that pairs well with the sun-dried tomatoes and spinach.
- Stir in sun-dried tomato pesto instead of chopped tomatoes for a richer, more intense tomato flavor.
- Mix in a handful of pine nuts or toasted walnuts at the end for extra crunch and nutty flavor.
Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Ingredients You’ll Need:
Pasta:
- 8 oz linguine or spaghetti pasta
Shrimp and Seasoning:
- 1 lb large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 1 tsp Italian seasoning (or a blend of dried basil, oregano, and thyme)
- 1/4 tsp crushed red pepper flakes (optional for heat)
Sauce & Veggies:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced (oil-packed preferred)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 25-30 minutes from start to finish. You’ll spend around 10 minutes prepping and cooking the pasta and shrimp, then 10-15 minutes making the creamy sauce and combining everything. It’s a quick, satisfying meal perfect for any night.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until just tender (al dente), usually according to the package directions. Drain the pasta, but save about half a cup of the pasta water for the sauce. Set the pasta aside.
2. Cook the Shrimp:
Season the shrimp with salt, pepper, and half of the Italian seasoning. Heat olive oil in a large skillet over medium-high heat, then add the shrimp. Cook for about 2 minutes per side, until they turn pink and are cooked through. Remove the shrimp and set aside.
3. Make the Sauce:
In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Next, add the sliced sun-dried tomatoes and cook for 1-2 minutes to bring out their flavor.
Turn the heat to medium. Pour in the heavy cream, then stir in Parmesan cheese, the remaining Italian seasoning, and red pepper flakes if you like a little spice. Let the sauce simmer gently for 3-5 minutes until it thickens a bit.
4. Add Spinach and Combine:
Stir the fresh spinach leaves into the sauce and cook until wilted. Toss the cooked pasta into the creamy sauce. If the sauce feels too thick, add a spoonful of reserved pasta water at a time until it’s just right.
Return the shrimp to the skillet and mix gently to heat everything through. Taste and add salt and pepper as needed.
5. Serve and Enjoy:
Sprinkle chopped fresh parsley and a little extra Parmesan cheese on top for a fresh and cheesy finish. Serve your creamy sun-dried tomato shrimp with spinach pasta hot, and enjoy every delicious bite!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw them completely before cooking. The best way is to thaw shrimp overnight in the fridge or place them in a sealed bag and submerge in cold water for faster thawing. Pat them dry to avoid excess moisture in the pan.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or a mix of milk and cream cheese for a lighter sauce, though it may be slightly less rich. Just be sure to stir gently and avoid boiling to prevent curdling.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if needed.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and cook the shrimp in advance, then refrigerate for up to 2 days. When ready to serve, reheat gently and toss with freshly cooked pasta for the best texture.
