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Overhead shot of shrimp rotini pasta with creamy sun-dried tomato sauce and parsley garnish
Laura

Creamy Sun-Dried Tomato Shrimp Pasta

This creamy sun-dried tomato shrimp pasta is a restaurant-quality dish you can whip up at home in just 30 minutes. Juicy shrimp are tossed in a luscious, garlicky parmesan cream sauce with sun-dried tomatoes and spinach — a comforting and elegant dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fettuccine pasta (or any pasta of choice)
  • 1 tbsp olive oil
  • 1 lb shrimp, peeled and deveined
  • 1 tsp paprika
  • 1 tsp chili flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp butter
  • 1 tbsp minced garlic
  • 1/4 cup chopped onion
  • 1/2 cup chopped sun-dried tomatoes
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 cups baby spinach
  • 1/2 cup pasta water (reserved)
  • 1 tbsp chopped parsley (for garnish)

Equipment

  • large pan
  • Pot for boiling pasta
  • wooden spoon or spatula
  • knife and cutting board
  • colander

Method
 

  1. Cook the fettuccine pasta in salted water according to package instructions. Reserve ½ cup pasta water before draining. Set pasta aside.
  2. In a large pan over medium heat, add olive oil. Season shrimp with paprika, chili flakes, salt, and pepper. Cook shrimp for 2–3 minutes per side until pink. Remove and set aside.
  3. In the same pan, add butter and sauté garlic for 30 seconds. Add chopped onions and sun-dried tomatoes, cooking until softened.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in parmesan cheese and allow sauce to thicken slightly.
  5. Add spinach and cook until wilted. Stir in cooked pasta and reserved pasta water, tossing to combine.
  6. Return shrimp to the pan and toss everything together. Garnish with parsley and serve hot.

Notes

Substitute chicken or scallops for shrimp if desired. For a dairy-free version, use coconut cream and nutritional yeast instead of heavy cream and parmesan. Adjust red pepper flakes for spice preference. Best served fresh but can be refrigerated for up to 2 days.