This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Here’s a luscious, flavor-packed recipe for Creamy Sun-Dried Tomato Shrimp with Spinach Pasta — tender shrimp in a rich, garlicky, sun-dried tomato cream sauce tossed with pasta and wilted spinach. It’s quick enough for weeknights but special enough for guests.

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🍤🍅 Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Ingredients (Serves 4):

🍝 For the Pasta:

• 8 oz fettuccine, linguine, or pasta of choice

• Salt for boiling water

🍤 For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• 1 tsp paprika

• 1/2 tsp garlic powder

• Salt & pepper to taste

• 1 tbsp olive oil or butter

🍅 For the Sauce:

• 1 tbsp olive oil (from sun-dried tomato jar if possible)

• 3 cloves garlic, minced

• 1/2 tsp crushed red pepper flakes (optional)

• 1/2 cup sun-dried tomatoes, sliced (packed in oil, drained)

• 1 cup heavy cream (or half & half for lighter version)

• 1/2 cup Parmesan cheese, grated

• 2 cups fresh baby spinach

• Salt & black pepper to taste

• Optional: splash of white wine or chicken broth for extra depth

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👩‍🍳 Instructions:

1. Cook Pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

2. Sauté Shrimp:
   Toss shrimp with paprika, garlic powder, salt, and pepper.
   Heat 1 tbsp olive oil or butter in a skillet over medium-high. Sear shrimp for 1–2 minutes per side until just pink. Remove and set aside.

3. Build the Sauce:
   In the same pan, add 1 tbsp sun-dried tomato oil. Sauté garlic and red pepper flakes (if using) for 30 seconds.
   Add sliced sun-dried tomatoes and cook for 1–2 minutes.
   Deglaze with a splash of wine or broth if using.
   Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese. Simmer until slightly thickened (about 3–5 minutes).

4. Add Spinach:
   Stir in spinach and cook until wilted (1–2 minutes).

5. Combine:
   Add cooked pasta and shrimp to the skillet. Toss to coat everything in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.

6. Taste & Serve:
   Season with salt and pepper to taste.
   Serve hot, topped with extra Parmesan and a sprinkle of fresh basil or parsley if desired.

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💡 Tips & Variations:

• Make it low-carb: Serve over zucchini noodles or cauliflower rice.

• Use chicken or scallops instead of shrimp.

• Add mushrooms or cherry tomatoes for extra veggies.

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Would you like a one-pot version, gluten-free swap, or a spicy Cajun twist on this dish?