Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

🍤 Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

This restaurant-worthy pasta dish combines juicy shrimp, tangy sun-dried tomatoes, and a velvety garlic cream sauce—ready in 20 minutes!

🍝 Ingredients (Serves 4)

• 12 oz linguine or fettuccine
• 1 lb large shrimp, peeled & deveined
• 3 tbsp sun-dried tomato oil (from the jar)
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream (or half-and-half)
• ½ cup chicken broth
• 2 cups baby spinach
• ½ cup grated Parmesan + extra for serving
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• Salt & pepper to taste
• Fresh basil for garnish

👩‍🍳 Instructions

1️⃣ Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

2️⃣ Sauté Shrimp:

• Heat sun-dried tomato oil in a skillet over medium-high.
• Add shrimp, season with salt/pepper, and cook 2 mins per side. Remove and set aside.

3️⃣ Make Sauce:

• In the same skillet, sauté garlic and red pepper flakes for 30 seconds.
• Stir in sun-dried tomatoes, cream, broth, and Italian seasoning. Simmer 3-4 mins until slightly thickened.

4️⃣ Combine:

• Add spinach, Parmesan, and cooked pasta. Toss until spinach wilts.
• Stir in shrimp and pasta water as needed to loosen the sauce.

5️⃣ Serve: Garnish with basil and extra Parmesan.

🌟 Pro Tips

• Sun-dried tomato oil adds depth—don’t skip it!
• Extra creamy? Stir in 2 tbsp cream cheese.
• No shrimp? Use chicken or mushrooms.

This dish is rich, vibrant, and packed with flavor—like a vacation in Italy! 🇮🇹 Let me know if you want a lighter version. 😊