A rich, restaurant-quality pasta that’s surprisingly easy to make at home
This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is the kind of dish that feels fancy but comes together fast—perfect for weeknight dinners, date nights, or when you want to impress without stress. Juicy shrimp, tender spinach, and tangy sun-dried tomatoes are tossed in a silky garlic-Parmesan cream sauce that clings beautifully to pasta.
Comforting, vibrant, and packed with flavor—this one’s a keeper.
⭐ Why You’ll Love This Pasta
Ready in about 30 minutes
Creamy without being heavy
Loaded with protein and greens
One pan for the sauce
Perfect balance of savory, tangy, and fresh
🛒 Ingredients
Pasta & Protein
12 oz pasta (fettuccine, penne, or linguine)
1 lb large shrimp, peeled and deveined
Salt and black pepper, to taste
Sauce
2 tbsp olive oil (from the sun-dried tomato jar if possible)
3 cloves garlic, minced
½ cup sun-dried tomatoes, sliced
1 cup heavy cream
½ cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp red pepper flakes (optional)
Vegetables
3 cups fresh baby spinach
Optional Garnish
Fresh basil or parsley
Extra Parmesan
Lemon wedges
👩🍳 How to Make Creamy Sun-Dried Tomato Shrimp Pasta
🔹 Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
🔹 Step 2: Cook the Shrimp
Season shrimp with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer
Cook 1–2 minutes per side until pink and opaque
Remove shrimp from skillet and set aside
🔹 Step 3: Build the Sauce
In the same skillet (lower heat to medium):
Add garlic and sauté for 30 seconds until fragrant
Stir in sun-dried tomatoes
Pour in heavy cream and bring to a gentle simmer
Add Parmesan, Italian seasoning, and red pepper flakes
Stir until smooth and slightly thickened
🔹 Step 4: Add Spinach
Add spinach to the sauce and stir until just wilted—about 1–2 minutes.
🔹 Step 5: Combine Everything
Return shrimp to the skillet. Add cooked pasta and toss gently to coat.
Add reserved pasta water a little at a time if needed to loosen the sauce
Taste and adjust seasoning
💡 Practical Tips for Best Results
Use oil-packed sun-dried tomatoes for deeper flavor
Don’t overcook shrimp—they cook fast
Freshly grated Parmesan melts better than pre-shredded
Pasta water helps create a silky, restaurant-style sauce
🔄 Easy Variations
Lighter version: Swap heavy cream for half-and-half
Extra veggies: Add mushrooms or cherry tomatoes
Spicy kick: Add more red pepper flakes or chili oil
Gluten-free: Use gluten-free pasta
Cheese swap: Try Pecorino Romano for a sharper flavor
🥗 What to Serve With It
Garlic bread or crusty baguette
Simple arugula or Caesar salad
Roasted asparagus or broccoli
❄️ Storage & Reheating
Refrigerate: Up to 3 days in an airtight container
Reheat: Gently on the stovetop with a splash of cream or milk
Freezing: Not recommended (cream sauce may separate)
🍝 Final Thoughts
This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta delivers big flavor with minimal effort. It’s elegant, comforting, and endlessly crave-worthy—exactly the kind of recipe you’ll come back to again and again.