Introduction
Looking for a flavorful, comforting meal that’s both elegant and easy to prepare? This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is the perfect dish for a cozy night in. Packed with savory shrimp, creamy sauce, and a punch of umami from sun-dried tomatoes, it balances richness and freshness in every bite.
Origin and Cultural Significance
While not rooted in traditional Italian cuisine, this dish draws inspiration from Mediterranean flavors. Combining pasta—a staple of Italian cooking—with creamy sauces and seafood is a modern twist on coastal European fare. Sun-dried tomatoes and spinach add both vibrancy and nutrition, reflecting the healthy, colorful palette of Mediterranean meals.
Ingredients Quantity
- 8 oz pasta (fettuccine or penne)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
Optional Additions
- A squeeze of lemon juice for brightness
- Fresh basil or parsley for garnish
- Swap heavy cream with coconut cream for a dairy-free version
- Add mushrooms or cherry tomatoes for extra veggies
Tips for Success
- Don’t overcook the shrimp—just a few minutes per side until they turn pink.
- Reserve some pasta water to loosen the sauce if needed.
- Use freshly grated Parmesan for better melting and flavor.
- Gently wilt the spinach at the end to keep its color and nutrients intact.
Instructions
- Cook pasta: In salted boiling water, cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- Sauté aromatics: In the same skillet, add the remaining olive oil and garlic. Cook for about 1 minute until fragrant.
- Build the sauce: Add chopped sun-dried tomatoes and stir. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth.
- Add spinach and shrimp: Toss in spinach and cook just until wilted. Return shrimp to the pan and stir to combine.
- Combine with pasta: Add the cooked pasta to the skillet. Toss everything together, adding pasta water a little at a time if needed to loosen the sauce.
- Serve: Season with salt, pepper, and red pepper flakes to taste. Garnish with fresh herbs if desired.
Description
This creamy pasta dish is a harmony of bold and delicate flavors. The sweet-tart sun-dried tomatoes cut through the richness of the cream, while shrimp adds a succulent texture. Spinach lends a fresh, earthy note, making each forkful comforting yet vibrant.
Nutritional Information** (Approx. per serving, serves 4)
- Calories: 520
- Protein: 30g
- Carbohydrates: 40g
- Fat: 30g
- Fiber: 3g
- Sugars: 4g
- Sodium: 600mg
Note: Nutritional values may vary based on exact ingredients and portion sizes.
Conclusion
Creamy Sun-Dried Tomato Shrimp with Spinach Pasta brings together the best of both worlds—gourmet flavors with weeknight simplicity. It’s rich without being heavy and is sure to impress family or guests alike.
Recommendation
Serve this dish with warm, crusty bread and a side salad to complete your Mediterranean-inspired meal. A chilled glass of white wine or sparkling water with lemon pairs perfectly.
Embracing Healthful Indulgence
Indulgent doesn’t have to mean unhealthy. This recipe shows how a dish can be luxurious in flavor while still incorporating nutrient-rich ingredients like spinach and shrimp. By choosing whole ingredients and balancing portions, you can enjoy comfort food with a healthful twist.