Creamy Sun-Dried Tomato Shrimp Pasta
This creamy sun-dried tomato shrimp pasta is a quick and elegant dinner that combines succulent shrimp, garlic, spinach, and sun-dried tomatoes in a rich, flavorful parmesan cream sauce. Perfect for a weeknight meal or date night in!
Equipment
- Large Pot
- colander
- large skillet
- cooking spoon
- knife and cutting board
Ingredients
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 1 lb shrimp (peeled and deveined)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes (chopped, packed in oil)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- to taste salt and black pepper
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, add chopped onion and cook until soft. Stir in garlic and red pepper flakes, cooking for 1 minute.
- Add sun-dried tomatoes and spinach. Cook until spinach wilts, about 2 minutes.
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese and cook until sauce thickens slightly.
- Return cooked shrimp to the skillet. Add cooked pasta and toss everything together. Season with salt and pepper to taste.
- Serve immediately, garnished with extra parmesan if desired.
Notes
For extra flavor, sauté the shrimp in the sun-dried tomato oil. You can substitute spinach with kale or arugula. To lighten the dish, swap heavy cream with half-and-half. Great with gluten-free pasta as well!
