Elegant yet easy, Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is a weeknight-friendly dish that tastes like it came straight from a restaurant kitchen. Juicy shrimp, tender spinach, and al dente pasta are coated in a luscious garlic-Parmesan cream sauce with the bold, slightly tangy punch of sun-dried tomatoes. It’s comforting without being heavy and impressive without being complicated—perfect for cooks in the United States, United Kingdom, and Canada.
Why You’ll Love This Recipe
Big flavor, quick cook (ready in ~30 minutes)
One-pan sauce for easy cleanup
Customizable for dairy-free, gluten-free, or spicy preferences
Balanced with protein, greens, and carbs
Ingredients You’ll Need
Pasta & Shrimp
12 oz (340 g) pasta (fettuccine, penne, or linguine)
1 lb (450 g) large shrimp, peeled and deveined
Salt and black pepper, to taste
1 tablespoon olive oil
Creamy Sun-Dried Tomato Sauce
2 tablespoons butter
4 cloves garlic, minced
½ cup sun-dried tomatoes, sliced (oil-packed, drained)
1 cup heavy cream (or half-and-half)
½ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
Greens & Finish
3–4 cups fresh baby spinach
Zest of ½ lemon (optional but brightening)
Fresh basil or parsley, chopped (for garnish)
Step-by-Step Instructions
🔥 Step 1: Cook the Pasta
Cook pasta in generously salted water according to package directions until al dente.
Reserve ½ cup pasta water, then drain.
🍤 Step 2: Season & Sauté Shrimp
Pat shrimp dry and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sauté shrimp 1–2 minutes per side until pink and just cooked. Remove and set aside.
🧄 Step 3: Build the Sauce
Lower heat to medium. Melt butter in the same skillet.
Add garlic and sauté 30 seconds until fragrant.
Stir in sun-dried tomatoes and cook 1 minute.
🥛 Step 4: Make It Creamy
Pour in cream, add Italian seasoning and red pepper flakes.
Simmer gently 3–4 minutes until slightly thickened.
Stir in Parmesan until smooth. Add a splash of reserved pasta water if needed.
🌿 Step 5: Add Spinach
Add spinach to the sauce and stir until just wilted (about 1 minute).
🍝 Step 6: Combine & Finish
Return shrimp to the skillet. Add cooked pasta and toss to coat.
Finish with lemon zest (optional) and adjust seasoning to taste.
Pro Tips for Perfect Results
Don’t overcook shrimp—they should curl into a “C,” not a tight “O.”
Use freshly grated Parmesan for the smoothest sauce.
Oil-packed sun-dried tomatoes deliver the best flavor; save a teaspoon of the oil for extra richness.
Thin the sauce with pasta water instead of extra cream to keep it silky.
Flavor Variations
Spicy Cajun: Add Cajun seasoning and extra chili flakes.
Dairy-Free: Use coconut cream and nutritional yeast instead of Parmesan.
Low-Carb: Swap pasta for zucchini noodles or hearts-of-palm pasta.
Extra Veg: Add mushrooms or roasted red peppers.
What to Serve With It
Garlic bread or focaccia
Simple arugula salad with lemon vinaigrette
Roasted asparagus or broccolini
A crisp white wine (Pinot Grigio or Sauvignon Blanc)
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop with a splash of cream or water.
Avoid high heat to prevent the sauce from separating.
Conclusion
Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is the perfect blend of comfort and sophistication. With tender shrimp, vibrant greens, and a velvety sauce, it’s a dish you’ll want on repeat—easy enough for weeknights, special enough for guests.