Creamy Sun-Dried Tomato Shrimp (Recipe for Printing)
Creamy shrimp, sun-dried tomatoes, and spinach pasta create a crowd-pleasing, flavorful dinner.
# What You Need:
→ Main Ingredients
01 -
8 ounces dried pasta, such as fettuccine or penne
02 -
1 pound raw shrimp, peeled and deveined
03 -
1 cup sun-dried tomatoes, chopped
04 -
2 cups fresh spinach, loosely packed
→ Sauce and Seasoning
05 -
1 cup heavy cream
06 -
1/2 cup Parmesan cheese, freshly grated
07 -
2 cloves garlic, minced
08 -
2 tablespoons olive oil
09 -
Salt and black pepper, to taste
# How to Make It:
01 -
Bring a large pot of salted water to a boil, cook pasta until al dente according to package instructions, then drain and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring frequently.
03 -
Add the shrimp to the skillet and cook for 3 to 4 minutes, turning occasionally, until opaque and pink. Remove shrimp from skillet and set aside.
04 -
Add chopped sun-dried tomatoes and fresh spinach to the empty skillet. Sauté for 2 to 3 minutes until spinach is wilted.
05 -
Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese. Cook for 2 to 3 minutes until cheese is melted and sauce is slightly thickened.
06 -
Return shrimp to the skillet, add cooked pasta, and toss thoroughly until all ingredients are evenly coated with the sauce.
07 -
Season with salt and black pepper to taste. Serve immediately while hot.
# Extra Tips:
01 -
For enhanced flavor, choose sun-dried tomatoes packed in oil and drain well before chopping.