Description
A delicious and creamy pasta dish featuring succulent shrimp and sun-dried tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 8 oz (225 g) pasta of your choice (rotini, penne, or fettuccine)
- Salt, for boiling water
- 1 lb (450 g) shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 2–3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained slightly)
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve ¼ cup pasta water, then drain and set aside.
- In a bowl, season shrimp with paprika, salt, pepper, and garlic powder. Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- In the same skillet, add 1 tablespoon olive oil and minced garlic. Sauté 30 seconds until fragrant. Add chopped sun-dried tomatoes; cook 1 minute. Pour in heavy cream and chicken broth and stir well. Add Parmesan cheese and let simmer 2–3 minutes until thickened. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add fresh spinach and cook until wilted.
- Return cooked shrimp to the skillet. Add cooked pasta and toss to coat well. Add reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning.
- Garnish with extra Parmesan, cracked black pepper, or more sun-dried tomatoes. Serve warm!
Notes
- Feel free to use any pasta shape you prefer.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
- Adjust the amount of red pepper flakes based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Creamy Sun Dried Tomato Shrimp Pasta, Shrimp Pasta, Creamy Pasta Recipe