Description
A simple recipe for shrimp cooked in a creamy sun-dried tomato and spinach sauce served over pasta.
Ingredients
Scale
- 1 pound linguine or fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/2 cup dry white wine or chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 5 ounces fresh spinach
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- Season shrimp with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add sun-dried tomatoes to the skillet and cook for 2 minutes.
- Pour in white wine or broth and let it simmer for 3 minutes, scraping up any browned bits.
- Reduce heat to low. Stir in heavy cream and bring to a gentle simmer.
- Add Parmesan cheese and stir until the sauce is smooth.
- Add shrimp to the sauce and cook for 3-4 minutes, until pink and cooked through.
- Stir in spinach until it wilts, about 2 minutes.
- Add the drained pasta to the skillet. Toss to coat everything in the sauce. Add a splash of reserved pasta water if the sauce seems too thick.
- Season with additional salt and pepper if needed. Serve immediately.
Notes
- You can substitute chicken broth for white wine if you prefer not to use alcohol.
- Use fresh spinach for the best texture. Frozen spinach will release too much water.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5
- Sodium: 550
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 4
- Protein: 45
- Cholesterol: 250
Keywords: Tuscan shrimp pasta, creamy shrimp pasta, sun-dried tomato pasta, shrimp linguine, Italian pasta