Name: Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) fettuccine or linguine pasta; 1 lb (450 g) large shrimp, peeled and deveined; 2 tablespoons olive oil; 3 cloves garlic, minced; ½ cup sun-dried tomatoes (packed in oil), drained and sliced; 2 cups fresh baby spinach; 1 cup heavy cream; ½ cup grated Parmesan cheese; Salt and black pepper, to taste; ¼ teaspoon crushed red pepper flakes (optional)

Let Me Tell You About This Shrimp Pasta (Brace Yourself)

If I had a dollar for every time someone in my house asked, "Are you making your creamy sun-dried tomato shrimp with spinach pasta tonight?" —well, I'd have enough to buy the fancy shrimp instead of the freezer bag kind. Honestly, this is the meal I reach for when I want to eat something that feels a little fancy but don't want to spend hours in the kitchen (or clean up a million pans afterward). The first time I made it, I was trying to impress my cousin—who's a total pasta snob by the way. Spoiler: she asked for seconds, and that's saying something because she once turned her nose up at store-bought pesto (love you, Lin!).

Why You'll Love This (Or, At Least, Why I Do)

I whip this up when I'm craving comfort food with a splash of "wow, I actually made this." My family goes wild for anything creamy, so this sauce—full of sun-dried tomatoes, a bit of garlic, and that soft spinach—hits the spot. I used to mess up shrimp by overcooking, but after (too) many rubbery attempts, I finally cracked the code. Plus, it's one of those dishes that looks like a million bucks but, between us, the actual work is like... 20 minutes tops. (Except that time I forgot to defrost the shrimp; never again.)

What You'll Need (And What I Sometimes Swap)

300g (about 10 oz) dried pasta (I usually use linguine, but spaghetti or even penne works. I've even tried whole wheat—don't tell my kids.)
250g (half a pound-ish) large shrimp, peeled and deveined (frozen is fine, just thaw first; I once used the tiny cocktail ones, didn’t love it.)
1 tablespoon olive oil (my grandmother swears by fancy stuff, but supermarket brand is perfectly fine)
2–3 cloves of garlic, minced (because, honestly, one is never enough for me)
100g sun-dried tomatoes in oil, drained and chopped (if you only have the dry-packed kind, soak them in hot water for a bit, works just as well)
2 handfuls fresh spinach (or about 3 cups loosely packed—baby spinach is easiest, but don’t fret if you only have the mature kind, just chop it up)
200ml (a shy cup) heavy cream (honestly, I sometimes sneak in a splash of milk if I'm short on cream)
50g grated parmesan (from a block if you can, but pre-grated works)
Salt and black pepper, to taste
Optional: pinch of red pepper flakes, zest of half a lemon (if you like a little zing)

Here's How I Actually Make It

First, pop your pasta in a big pot of salted boiling water. Cook till al dente—start tasting a minute before the package says. Don’t drain yet! Reserve about a mugful of the pasta water, trust me.
Meanwhile, heat olive oil in a big skillet over medium-high. Throw in your shrimp, sprinkle on a bit of salt and pepper, and cook for about 2 minutes per side, just until they turn pink and lose that translucent look. (This is where I usually sneak a shrimp to taste. Quality control, right?) Scoop 'em out and set aside.
Lower the heat; in the same pan, add a tiny splash of oil if it looks dry, then add the garlic. Stir for about 30 seconds. Don't let it burn—or if you do, just start over. It happens.
Chuck in the sun-dried tomatoes. Let them get all fragrant for a minute or two. Now pour in the cream (and a splash of pasta water if you want it a little looser). Bring to a gentle simmer, stirring now and then so nothing sticks.
Add the spinach. It looks like a lot, but it wilts down to nothing. Stir until it’s all soft and dark green.
Stir in the cooked shrimp and all their juices. Then sprinkle in the parmesan. Let everything hug together for a minute or so. Taste and tweak salt, pepper, and maybe that lemon zest or chili flakes if you’re feeling bold.
Drain your pasta and add it straight to the pan. Toss everything together until the pasta is glossy and coated (don’t worry if it looks a bit weird at this stage—it all comes together). Add a bit more pasta water if it needs loosening up. Serve hot, right away, or just eat it out of the pan like I sometimes do.

Little Notes I've Learned (Sometimes the Hard Way)

If your sauce gets too thick, just add a splash more pasta water or milk. If it’s too thin, let it bubble a bit longer, but watch it—cream can go from perfect to split in a blink.
Actually, I've found that leaving the shrimp in the sauce too long makes them chewy, so always add them at the end.
Once, I used smoked paprika for fun. It was... interesting. Maybe leave that to the experts.

Things I've Played Around With (Some Worked, Some Not)

I swapped spinach for arugula once—peppery and good, but kind of wilted to mush. Kale works if you chop it fine and cook it a bit longer.
If you don’t eat shrimp, chicken is a decent stand-in. Or just loads of mushrooms for a veggie twist.
One time, I tried feta instead of parmesan. Too tangy, I reckon. But mozzarella? Melted in perfectly (though a bit stringy).

What Equipment Do You Really Need?

Large skillet or frying pan (if you only have a saucepan, it'll work, just be ready for a little juggling)
Pot for the pasta
Sharp knife and chopping board
Colander (or just use the lid to drain, just be careful—I've had pasta escape that way before)

creamy sun-dried tomato shrimp with spinach pasta

How I Store It (Though It Rarely Lasts That Long)

Pop leftovers in an airtight container in the fridge; good for 2 days. Reheat gently with a splash of water or milk (the sauce thickens up in the fridge). But honestly, in my house it never lasts more than a day!

How I Like to Serve This (Your Mileage May Vary)

I usually just plop it on a big platter and let everyone dig in. But, if I'm feeling fancy, I scatter some extra sun-dried tomatoes and a sprinkle of parsley over the top. Oh, and a wedge of lemon on the side is nice for squeezing (my mom says that part is "mandatory").

Little Lessons I Learned (The Hard Way...)

Don’t rush the shrimp or you’ll end up with something that tastes like pencil erasers. (I once cooked it all at lightning speed; regretted it immediately.)
Actually, if you forget to reserve pasta water, don’t panic, just use a splash of milk—but it’s not quite the same.
Let the sauce gently simmer; boiling makes it separate faster than you can say "dinner's ready!"

Real Questions People Have Actually Asked Me (No Joke)

Can I use frozen shrimp?: Absolutely! Just thaw them first (I usually just run them under cold water in a colander, takes 5 mins). Fresh is great but not a deal-breaker.
What's the best pasta for this?: Honestly, whatever you have. I lean toward linguine, but penne or fettuccine hold the sauce well. I even used spaghetti once 'cause that's all I had; it worked fine.
Can I make this ahead?: You can, but I think it tastes best fresh. If you want to prep ahead, make the sauce and cook the pasta, then just toss together before serving. Leftovers are decent, but shrimp can get a bit tough.
Is there a dairy-free way?: Sure, swap the cream for full-fat coconut milk and skip the cheese (or use a vegan alternative). I tried it once and it was surprisingly tasty, though not quite as rich.
Where do you get your sun-dried tomatoes?: I usually buy jarred ones in oil at the grocery, but you can actually make your own if you’re feeling ambitious. Or check out this guide from Simply Recipes if you want to go the DIY route. (I’ve done it once and my kitchen smelled amazing for days.)

And Finally, a Quick Digression (Because Why Not?)

Speaking of kitchen smells, once I burnt a batch of garlic so badly the neighbors actually knocked to check if everything was okay. Lesson learned—don’t walk away even for just a second to check your phone. Or, if you do, at least have a window open!

So that’s my take on creamy sun-dried tomato shrimp with spinach pasta. Give it a go, and let me know if you tweak it—I'm always curious. Oh, and if it flops, just remember: we all have days when dinner is more "abstract art" than Michelin star.

creamy sun-dried tomato shrimp with spinach pasta

Let Me Tell You About This Shrimp Pasta (Brace Yourself)

Why You'll Love This (Or, At Least, Why I Do)

What You'll Need (And What I Sometimes Swap)

Here's How I Actually Make It

Little Notes I've Learned (Sometimes the Hard Way)

Things I've Played Around With (Some Worked, Some Not)

What Equipment Do You Really Need?

How I Store It (Though It Rarely Lasts That Long)

How I Like to Serve This (Your Mileage May Vary)

Little Lessons I Learned (The Hard Way...)

Real Questions People Have Actually Asked Me (No Joke)

And Finally, a Quick Digression (Because Why Not?)

Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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