Description
This easy 30-minute pasta dinner features juicy shrimp, tangy sun-dried tomatoes, and fresh spinach tossed in a creamy sauce. It’s packed with flavor, comes together quickly, and is perfect for busy weeknights or impressing guests.
Ingredients
Scale
- 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
Instructions
- Fill a large pot with water, add a tablespoon of salt, and bring to a boil. Cook pasta until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain.
- If using frozen shrimp, thaw under cold running water for 5 minutes and pat dry. Season with salt and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove shrimp to a bowl.
- Lower heat to medium. Add remaining 1 tbsp olive oil, garlic, and sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Add spinach by handfuls, stirring until wilted (1-2 minutes).
- Pour in heavy cream and simmer for 1 minute. Add a splash of reserved pasta water to thin if needed.
- Add drained pasta to skillet and toss to coat in sauce. Return shrimp to pan and stir until warmed through. Add half the Parmesan and toss.
- Taste and adjust salt/pepper. Add red pepper flakes if desired. Top with remaining Parmesan and serve immediately.
Notes
Don’t overcook the shrimp—remove as soon as they turn pink. Reserve pasta water for a creamy sauce. Add spinach at the end to keep it bright. Grate your own Parmesan for best flavor. Substitute greens or pasta types as desired. For gluten-free, use GF pasta; for dairy-free, skip cream and cheese and use nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 2 cups per ser
- Calories: 410
- Sugar: 5
- Sodium: 780
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 46
- Fiber: 4
- Protein: 28
Keywords: shrimp pasta, sun-dried tomato, spinach pasta, easy dinner, 30-minute meal, creamy pasta, weeknight dinner, seafood pasta