Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Always a showstopper! Impress your guests with this
Prep15m
Cook4h
Yield4
🛒 Add Ingredients to Amazon Cart
Ingredients
- 8 oz pasta (fettuccine or penne)
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Method
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, add sun-dried tomatoes and heavy cream. Stir to combine and bring to a simmer.
- Add the cooked pasta and shrimp back into the skillet. Toss to coat in the creamy sauce.
- Stir in chopped spinach and Parmesan cheese. Cook for an additional 2-3 minutes until the spinach is wilted and the sauce is heated through.
- Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
