Sun-Dried Tomato Shrimp with Spinach Pasta – Easy 30-Minute Dinner

Name: Sun-Dried Tomato Shrimp with Spinach Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 oz linguine or spaghetti (or any pasta); 1 lb shrimp, peeled and deveined (medium or large, thawed if frozen); 1/2 cup sun-dried tomatoes packed in oil, chopped; 3 cups fresh spinach (or thawed frozen spinach, squeezed dry); 3 cloves garlic, minced; 2 tbsp olive oil, divided; 1/2 cup heavy cream (or half-and-half, whole milk, or pasta water); 1/2 cup grated Parmesan cheese, divided; 1/2 tsp red pepper flakes (optional); Salt and black pepper, to taste

Posted on January 11, 2026

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Let me set the scene: last Thursday, I came home after a long, soul-sapping workday, and honestly, the last thing I wanted was a complicated dinner. My fridge had exactly half a bag of spinach, a jar of sun-dried tomatoes lurking in the back (you know the one), and a pound of frozen shrimp I’d grabbed on sale. I was hungry, tired, and a little cranky. But I threw those ingredients together, added some pasta, and—no exaggeration—the result was pure magic.

This sun-dried tomato shrimp with spinach pasta recipe was born out of necessity and a stubborn refusal to order takeout (again). The first forkful was honestly so good, I had to text my sister: “You NEED to make this.” The shrimp are juicy and packed with flavor, the sun-dried tomatoes bring that tangy, savory punch, and the spinach makes me feel slightly virtuous. Plus, it comes together in about 30 minutes, which is basically a miracle on a weeknight.

I’ve made this at least five times since, tweaking little things each time (more garlic, less cream, extra tomatoes). If you’re craving a pasta dish that tastes restaurant-level but is secretly super easy, this sun-dried tomato shrimp with spinach pasta is about to become your new go-to. Trust me—I’ve tested every shortcut, substitution, and timing trick to make sure you can nail this, even if you’re juggling homework help and a toddler who thinks kitchen utensils are toys.

Why You’ll Love This Recipe

Okay, real talk—this recipe has ruined “plain pasta night” for me. There are a bunch of reasons I keep making it, and I bet you’ll be hooked too. Here’s why:

30-Minute Magic: Seriously, you can get this sun-dried tomato shrimp with spinach pasta on the table in half an hour. I’ve done it between Zoom meetings.
Big, Bold Flavors: The combo of garlicky shrimp, tangy sun-dried tomatoes, and creamy sauce is next-level. It tastes way fancier than the effort you put in.
One-Pan Wonder: Aside from boiling the pasta, everything happens in one big skillet. Fewer dishes = happier me.
Works with Pantry Staples: If you keep pasta, shrimp (frozen is fine!), and sun-dried tomatoes around, you’re halfway there. Spinach is a bonus, but you can swap in anything green.
Flexible & Forgiving: Forgot to thaw the shrimp? Run them under cold water for 5 minutes. No cream? Use milk or even pasta water. I’ve tested all the shortcuts and they work.

This is the kind of dinner that makes you feel like you’ve got your life together—even if you just threw it together in a rush. It’s my “impress guests without stress” meal, but also my lazy Friday night comfort food. If you love recipes that deliver flavor but don’t require a culinary degree, this one’s for you.

What Ingredients You’ll Need (and Why)

Here’s what I love about this ingredient list: it’s simple, but each part brings something important to the table. I’ll walk you through each one, plus my quirks and substitutions you can make.

Pasta (8 oz / 225g): I like linguine or spaghetti for this, but honestly, any pasta works. Penne is great for grabbing the sauce. Use whole wheat if you’re feeling healthy. I’ve even done this with chickpea pasta (tastes fine, but the texture’s different).
Shrimp (1 lb / 450g, peeled and deveined): I use medium or large frozen shrimp because they’re always on sale at my local market. Thaw them in cold water for 5 minutes. Tail-on looks pretty but is annoying to eat, so I usually go tail-off.
Sun-Dried Tomatoes (½ cup / 70g, packed in oil): These are the star. I use the ones in olive oil, chopped roughly. If yours are dry, soak them in warm water for 10 minutes first. The oil adds flavor—don’t skip it!
Fresh Spinach (3 cups / 85g): I’m not precious about measurements here. A few big handfuls is fine. If you only have frozen, just thaw and squeeze out the water.
Garlic (3 cloves, minced): More is better, honestly. I use a garlic press because I’m lazy.
Olive Oil (2 tbsp / 30ml): For sautéing everything. I like California Olive Ranch, but use whatever’s in your cabinet.
Heavy Cream (½ cup / 120ml): This makes the sauce silky. You can use half-and-half, whole milk, or even just pasta water if you’re cutting calories. I’ve tried them all—cream is best, but the others work.
Parmesan Cheese (½ cup / 50g, grated): For finishing. I buy a wedge and grate it myself (worth it for flavor), but pre-grated works if you’re in a rush.
Red Pepper Flakes (½ tsp): Optional, but I love the kick. My kids don’t, so I add it at the end to my own bowl.
Salt & Black Pepper: To taste. I use Diamond Crystal kosher salt for everything.

Quick notes: If you’re missing sun-dried tomatoes, you can use roasted red peppers in a pinch (different vibe, but still tasty). No spinach? Arugula, kale, or even frozen peas work. I once used leftover roasted broccoli and it was surprisingly good.

Ingredient sourcing tip: Sun-dried tomatoes packed in oil are usually near the olives or Italian foods section—not with the dried fruit. Learned that after wandering the store for 15 minutes. And for shrimp, I buy frozen bags and portion out what I need, so I always have some handy for recipes like this.

Equipment Needed

You don’t need a chef’s kitchen for sun-dried tomato shrimp with spinach pasta. I’ve made this with the most basic tools—here’s my setup:

Large Skillet or Sauté Pan: Mine is non-stick and honestly a little battered. As long as it holds everything (shrimp, spinach, sauce), you’re good.
Pot for Pasta: Any size that fits a pound of pasta. I use my trusty old stainless steel pot.
Colander: For draining pasta. If you forget and use a slotted spoon, that works too (been there).
Wooden Spoon or Silicone Spatula: I’m team silicone because they don’t scratch my pan and last forever.
Garlic Press: Optional, but saves time if you hate chopping.
Microplane or Cheese Grater: For Parmesan. You can skip if using pre-grated.

That’s it! No fancy gadgets. If you want to get extra, a kitchen scale for measuring pasta is nice, but I usually just eyeball the box. And if you don’t have a skillet big enough, split the recipe between two pans—done that when cooking at a friend’s place.

How to Make Sun-Dried Tomato Shrimp with Spinach Pasta: Step-by-Step

Alright, let’s dive in! Here’s how I make this, with all my little tips along the way.

Boil the Pasta (10 minutes)
Fill a large pot with water, add a good handful of salt (like, a tablespoon), and bring to a boil. Add 8 oz (225g) of your pasta and cook until al dente (check the box for timing—usually 8-10 minutes). Reserve ½ cup (120ml) of pasta water before draining. This is important for the sauce later.
Prep the Shrimp (5 minutes)
If using frozen shrimp, thaw under cold running water. Pat dry with paper towels. Sprinkle with salt and pepper. I do this on a plate while the pasta cooks.
Sauté the Shrimp (3 minutes)
Heat 1 tbsp (15ml) olive oil in your big skillet over medium-high. Add shrimp in a single layer—don’t overcrowd. Cook for about 1-2 minutes per side until pink and opaque. Remove to a bowl (don’t overcook or they’ll get rubbery).
Make the Flavor Base (3 minutes)
Lower heat to medium. Add another 1 tbsp (15ml) olive oil. Toss in the minced garlic and chopped sun-dried tomatoes. Stir for 1 minute until fragrant—don’t let the garlic burn! The oil from the tomatoes adds a ton of flavor here.
Add the Spinach (2 minutes)
Throw in the spinach by handfuls. Stir until wilted—this happens fast, maybe a minute or two. If using frozen spinach, squeeze it dry first and just heat through.
Build the Sauce (3 minutes)
Pour in ½ cup (120ml) heavy cream (or substitute). Stir and let it simmer for a minute. Add a splash of reserved pasta water to thin, if needed. It should look silky and lightly pink from the tomatoes.
Combine Everything (2 minutes)
Add the drained pasta to the skillet. Toss gently to coat in the sauce. Return shrimp to the pan and stir just until warmed through. Add half the grated Parmesan and toss again.
Finish & Serve (2 minutes)
Taste and adjust salt/pepper. Add red pepper flakes if you like heat. Top with the rest of the Parmesan. The pasta should be glossy and fragrant, with shrimp nestled throughout and flecks of spinach and tomato everywhere. Serve immediately!

Troubleshooting: If your sauce gets too thick, add a little more pasta water and toss. If the shrimp seem tough, they probably cooked too long—next time, pull them off as soon as they turn pink. And if your pasta sticks together, a drizzle of olive oil helps loosen it up.

Time check: You’ll be eating in about 30 minutes, start to finish. I’ve done this whole thing with a toddler pulling at my leg and still nailed it. The hardest part is not eating straight from the pan.

My Best Tips & Techniques

Okay, here’s where I spill all my secrets from making sun-dried tomato shrimp with spinach pasta way too many times.

Don’t Overcook the Shrimp: This is the biggie. Shrimp cook fast—like, 2 minutes per side. If you wait until they curl into tight O’s, they’re overdone. Pull them off early (they’ll finish in the sauce).
Use Pasta Water for Creamy Sauce: That starchy water is liquid gold. Add a splash to the sauce—makes everything come together and stick to the noodles.
Add Spinach at the End: If you add spinach too early, it gets slimy. I throw it in right before the sauce so it stays bright and tender.
Grate Your Own Parmesan: Pre-grated is fine in a pinch, but a wedge grated fresh melts better and tastes richer. Worth the extra 30 seconds.
Chop Sun-Dried Tomatoes Small: Big chunks can be overwhelming. I like them roughly chopped so you get little bursts of flavor in every bite.
Reserve Pasta Water!: I forget this more often than I’d like to admit. Place a measuring cup in the sink as a reminder before draining.
Clean as You Go: While the pasta boils, prep the shrimp and chop everything. Makes the whole process less chaotic (and your kitchen less scary at the end).
Serve Immediately: The sauce thickens as it sits. If you need to reheat, add a splash of water or milk and toss gently.

And if you’re feeling extra, finish with a drizzle of high-quality olive oil before serving. It makes the flavors pop and looks gorgeous for photos (hello, Pinterest!).

Ways to Mix It Up

Once you’ve made sun-dried tomato shrimp with spinach pasta the classic way, here’s where you can have some fun. I’ve tried all these tweaks—no disasters yet!

Spicy Cajun Version: Toss shrimp with 1 tsp Cajun seasoning before sautéing. Add extra red pepper flakes to the sauce. My husband swears this is the “best version.”
Lemon Garlic Twist: Add zest and juice of ½ a lemon to the sauce right at the end. Makes it brighter and super fresh.
Roasted Veggie Boost: Stir in roasted bell peppers or asparagus with the spinach. Adds color and crunch.
Gluten-Free Swap: Use gluten-free pasta (I like Barilla’s GF spaghetti). Texture is a little different, but still totally works.
Dairy-Free Option: Skip the cream and Parmesan, use extra pasta water and 2 tbsp nutritional yeast. Not as rich, but surprisingly tasty!
Pesto Remix: Add 2 tbsp basil pesto to the sauce for a herby kick. My kids love this version.
Chicken or Tofu Instead of Shrimp: Sauté bite-sized chicken breast or pressed tofu the same way. Great for people who don’t love seafood.
Extra Greens: Try throwing in baby kale, arugula, or Swiss chard. I’ve done all three—never regretted it.

Flavor add-ins I’ve tested: Toasted pine nuts, sliced olives, a splash of white wine in the sauce. All good. Make it your own!

Serving Ideas & Storage

Serving Suggestions

Weeknight Dinner: Just scoop straight from the pan onto plates. I like it with a side of garlic bread or a simple green salad.
Brunch or Lunch: Serve cold or at room temp as a pasta salad—just add a little extra olive oil before tossing.
Date Night: Top with extra Parmesan, a sprinkle of fresh basil, and maybe a glass of crisp white wine. Feels fancy, but takes 30 minutes.
Party Platter: Pile it high in a big serving bowl, sprinkle some chopped parsley or basil for color. Looks gorgeous, tastes even better.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will thicken, so add a splash of water or milk when reheating.
Freezer: You can freeze this, but the texture of shrimp changes a bit. If you do, freeze in single portions and thaw overnight in the fridge. Reheat gently on the stove with a splash of water.
Reheating: Microwave individual portions for 1 minute (cover with a damp paper towel). Or reheat in a skillet with a little water—keeps it creamy.

Pro tip: If leftovers get dry, toss with a little extra olive oil or a squeeze of lemon juice. Makes them taste fresh again. And don’t be afraid to eat this cold—makes a killer pasta salad!

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about sun-dried tomato shrimp with spinach pasta (and why I eat it for dinner more often than I should):

Nutrient	Per Serving
Calories	~410
Protein	28g
Carbs	46g
Fat	15g
Fiber	4g

High-protein from shrimp—keeps you full, helps muscle recovery after workouts.
Leafy greens (spinach) add iron, vitamin C, and fiber. Sneaky way to get veggies in.
Healthy fats from olive oil and sun-dried tomatoes. Tastes rich, but doesn’t weigh you down.
Less cream than Alfredo—the sauce is lighter but still satisfying.
Gluten-free and dairy-free options (see variations) make this adaptable for different diets.

Honest take: Yes, it’s pasta. Yes, there’s cream and cheese. But compared to takeout or boxed mac and cheese, this is way more nutritious and keeps you feeling good. And it’s actually filling—no late-night snacking needed!

Final Thoughts

So that’s my sun-dried tomato shrimp with spinach pasta—my weeknight hero and secret weapon for when I want something both comforting and impressive. I love that it uses real, everyday ingredients but tastes like you fussed over it for hours.

This recipe has saved me on rushed nights, cheered me up after stressful days, and gotten rave reviews from picky eaters and food snobs alike. I hope it becomes a regular in your kitchen too.

Make it your own—swap greens, add your favorite mix-ins, play with the flavors. That’s how the best recipes get even better. If you try this, I really want to hear how it goes! Drop a comment below or tag me on Instagram @yourhandle (seriously, it makes my day to see your creations). And if you have questions or need troubleshooting, ask away—I check comments every day and love helping out fellow home cooks.

Happy cooking! May your kitchen smell as amazing as mine does right now.

FAQs

Q: Can I use frozen shrimp for sun-dried tomato shrimp with spinach pasta?

A: Absolutely! I use frozen shrimp almost every time. Just thaw them quickly under cold running water for 5 minutes, pat dry, and you’re good to go. Tastes just as fresh as the fancy seafood counter stuff.

Q: What’s the best substitute for sun-dried tomatoes?

A: If you’re out, try roasted red peppers (from a jar). Different flavor, but still tangy and sweet. I’ve also used cherry tomatoes sautéed in olive oil—just cook them down until they’re jammy.

Q: Can I make this pasta ahead of time?

A: Yes! Make everything except the shrimp, then reheat the pasta and sauce, add freshly cooked shrimp at the end. If you make it all ahead, just reheat gently with a splash of water or milk to keep it creamy.

Q: How do I know when the shrimp are done?

A: Shrimp cook fast—once they turn pink and opaque (no gray spots), they’re ready. Overcooked shrimp are tough, so pull them off the heat as soon as they change color. They’ll finish in the sauce.

Q: Can I use a different type of pasta?

A: For sure! I’ve used spaghetti, penne, rigatoni, even rotini. It’s all good. Just adjust cooking time based on the shape. Gluten-free pasta works too, if that’s your thing.

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