Creamy Sun-Dried Tomato Shrimp

Creamy sun-dried tomato shrimp with spinach pasta delivers both comfort and elegance for busy nights or a special meal at home. Here is my gentle twist on a classic creamy shrimp pasta that looks stunning and tastes even better thanks to the tangy sun-dried tomatoes and plenty of fresh spinach folded into every bite.

The first time I made this dish I was searching my pantry for inspiration and only had leftover sun-dried tomatoes and some forgotten heavy cream. It turned into a family favorite that now comes out whenever we crave something cozy but fresh.

Gather Your Ingredients

• Pasta of choice (eight ounces): Any shape works well so pick your family’s favorite and use a quality artisan brand if possible for the best texture
• Shrimp (one pound, peeled and deveined): For the best results use fresh or defrosted wild-caught shrimp; they are sweet and juicy
• Sun-dried tomatoes (one cup chopped): Packed in oil for richness or dry for a brighter tang; either style works
• Fresh spinach (two cups): Baby spinach is easiest and melts quickly into the sauce adding color and nutrients
• Heavy cream (one cup): For velvety richness; full-fat cream is the most luxurious pick
• Parmesan cheese (one half cup grated): Freshly grated gives the most flavor and helps thicken the sauce
• Garlic (two cloves minced): For an aromatic base and classic Italian flavor; fresher is always better
• Olive oil (two tablespoons): For sautéing and bringing everything together; choose extra virgin for depth
• Salt and pepper to taste: To round out all the flavors

How to Make It

Prepare the Pasta:

Cook the pasta in generously salted water until just al dente. Drain and reserve a half cup of pasta water for later if you want a looser sauce

Sauté the Aromatics:

In a large skillet heat the olive oil over medium heat. Add the minced garlic and cook for a minute until fragrant but not browned

Cook the Shrimp:

Add shrimp to the skillet in a single layer. Cook for about two to three minutes per side until they turn pink and are opaque. Do not overcook or they become tough

Wilt the Vegetables:

Stir in chopped sun-dried tomatoes and fresh spinach. Cook for two to three minutes until the spinach just wilts and the tomatoes soften. This step infuses the oil with tons of savory flavor

Create the Sauce:

Pour in the heavy cream, scraping up any browned bits. Bring to a gentle simmer and allow it to thicken slightly for about two minutes

Add Cheese and Blend:

Sprinkle in grated Parmesan cheese, stirring until melted and the sauce becomes smooth and glossy

Combine Pasta and Serve:

Toss the cooked pasta into the sauce mixture. Add reserved pasta water as needed for a creamier texture and season with salt and lots of black pepper. Serve immediately for the creamiest result

My favorite part is how sun-dried tomatoes bring both sweetness and depth and remind me of the coastal Italian meals my grandmother used to make. Sautéing shrimp and garlic fills the kitchen with an aroma that draws everyone to the table.

Flavor Boosters

Adding a dash of chili flakes to the sauce gives the dish a gentle heat. A handful of toasted pine nuts on top creates a delicious crunch and an extra layer of savory flavor.

Serving Suggestions

Pair with a crisp arugula salad dressed with lemon and olive oil to balance the richness. Serve with crusty bread for mopping up every bit of sauce. A cold glass of pinot grigio or sparkling water with lemon rounds out this elegant dinner.

Creative Twists

Swap shrimp for chicken breast or thighs as a land-based alternative. Try kale or arugula instead of spinach, or toss in blanched asparagus for a spring-inspired variation. Use cherry tomatoes and fresh basil for a fresher, lighter flavor in summer. Try adding artichoke hearts for a Mediterranean touch.

This pasta is just as comforting on a weeknight as it is special for a celebration. It always disappears quickly so make extra if you want leftovers!

Common Questions About This Recipe

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp in the refrigerator before cooking. Make sure they're well-drained for best results.

→ What kind of pasta works best?

Penne, linguine, or spaghetti all pair well. Use your favorite shape to capture the creamy sauce.

→ Is there a way to lighten the sauce?

You can substitute half-and-half for the heavy cream or use a blend of milk and cream to reduce richness.

→ Can I add other vegetables?

Absolutely! Mushrooms, zucchini, or bell peppers can complement the sun-dried tomatoes and spinach nicely.

→ How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to preserve the creamy texture.