This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is rich, garlicky, and packed with bold flavor. Tender shrimp, tangy sun-dried tomatoes, and fresh spinach come together in a silky Parmesan cream sauce that clings perfectly to pasta — ideal for a cozy dinner or an impressive yet easy meal.
🧾 Ingredients
8 oz (225 g) pasta (penne, fettuccine, or linguine)
1 lb (450 g) large shrimp, peeled & deveined
2 tbsp olive oil (or oil from sun-dried tomatoes)
3 cloves garlic, minced
½ cup sun-dried tomatoes, sliced
2 cups fresh spinach
1 cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese
1 tsp Italian seasoning
¼ tsp red pepper flakes (optional)
Salt & black pepper to taste
Fresh basil or parsley for garnish
👩🍳 Instructions
1️⃣ Cook the Pasta
Boil pasta in salted water until al dente.
Reserve ½ cup pasta water, then drain and set aside.
2️⃣ Sear the Shrimp
Heat olive oil in a large skillet over medium heat.
Season shrimp lightly with salt and pepper.
Cook 1–2 minutes per side until pink.
Remove from skillet and set aside.
3️⃣ Build the Creamy Sauce
In the same skillet, sauté garlic for about 30 seconds.
Add sun-dried tomatoes and cook briefly.
Pour in cream and stir in Italian seasoning and red pepper flakes.
Simmer gently until slightly thickened.
4️⃣ Add Spinach & Cheese
Stir in spinach until wilted.
Add Parmesan cheese and mix until smooth and creamy.
5️⃣ Combine Everything
Return shrimp to skillet.
Add pasta and toss until fully coated.
Use reserved pasta water to loosen sauce if needed.
🌟 Tips for Best Results
Use large or jumbo shrimp for juicy bites.
Avoid overcooking shrimp — they turn rubbery quickly.
Add mushrooms or roasted cherry tomatoes for extra depth.
Finish with a squeeze of lemon juice for brightness.
🥗 Serving Ideas
Garlic bread or crusty baguette
Caesar or arugula salad
Roasted vegetables or grilled zucchini