A rich, flavor-packed pasta dish that brings the elegance of a restaurant meal to your weeknight dinner table—without the fuss!
Hi friend! I’m so excited you’re here, because this dish is one of my all-time favorites. Before we get into the garlicky, creamy, sun-dried tomato magic, can I just say how grateful I am that you’re spending a few moments with me today? It means the world to share recipes like this one with you—ones that truly feel like a warm hug in a bowl. ❤️
Today, we’re making Creamy Sun-Dried Tomato Shrimp with Spinach Pasta, and it’s a recipe that checks every box: comforting, colorful, and downright crave-worthy. It’s also quick enough for a busy Tuesday but fancy enough to impress dinner guests. Win-win!!
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Why You’ll Fall in Love with This Shrimp Pasta
This recipe is a total weeknight warrior—hearty and satisfying, but ready in under 30 minutes. The shrimp is juicy and savory, the spinach gives it that fresh vibrant color, and the sun-dried tomatoes? They are the secret ingredient that brings tangy depth and irresistible richness. The sauce is luscious without being heavy, and the whole thing feels indulgent, but not over the top.
Reasons to Love It:
- 🧄 Big bold flavors from garlic, sun-dried tomatoes, and parmesan
- ⏱️ 30 minutes start-to-finish
- 🥬 Sneaky greens (your spinach-loving self will rejoice!)
- 💡 Customizable with different pastas or proteins
What Does It Taste Like?
This pasta is deeply savory, with the sweet-sour tang of sun-dried tomatoes balanced by the creamy richness of the sauce. The shrimp adds juicy, tender bites that pop in your mouth, while the spinach melts gently into the background for a beautiful balance of textures.
Think: Tuscan-inspired comfort food with a modern twist.
Health & Comfort, Together
- ✅ Packed with protein (hello, shrimp!)
- ✅ Spinach adds fiber and iron
- ✅ Can be made gluten-free with GF pasta
- ✅ Creamy but not overwhelmingly rich
Ingredients You’ll Need 🛒
🍝 Pasta & Protein:
- 8 oz fettuccine or penne pasta
- 1 lb large shrimp, peeled and deveined
🌿 Aromatics & Flavor:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), drained & chopped
🌱 Veggies & Cream:
- 2 cups baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp red pepper flakes (optional)
🧂 Seasonings & Garnish:
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Kitchen Tools You’ll Need 🧑🍳
- Large pot for boiling pasta
- Deep skillet or sauté pan
- Tongs or pasta spoon
- Fine mesh strainer (to reserve pasta water)
- Measuring cups & spoons
- Sharp knife and cutting board
Substitutions & Add-Ins 🔁
- No shrimp? Try scallops, chicken, or sautéed mushrooms.
- Want dairy-free? Sub coconut cream and nutritional yeast.
- Need more veggies? Add mushrooms, cherry tomatoes, or zucchini.
- Craving extra heat? Add a pinch of cayenne or a splash of hot sauce.
How to Make Creamy Shrimp Pasta – Step by Step
1️⃣ Cook the Pasta
Bring salted water to a boil. Cook pasta until al dente (check your package). Reserve ½ cup of pasta water, then drain and set aside.
2️⃣ Sauté the Shrimp
In a large skillet, heat olive oil over medium. Season shrimp with salt and pepper. Cook 2–3 minutes per side until just pink and cooked through. Remove from skillet and set aside.
3️⃣ Build the Flavor
In the same pan, add minced garlic. Sauté 30 seconds until fragrant. Stir in chopped sun-dried tomatoes and cook another minute to infuse flavor.
4️⃣ Make It Creamy
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and optional red pepper flakes. Cook 1–2 minutes until sauce thickens slightly.
5️⃣ Add Spinach & Shrimp
Toss in the baby spinach and stir until wilted. Return the cooked shrimp to the skillet and gently stir to coat everything in the sauce.
6️⃣ Combine with Pasta
Add cooked pasta and a splash of reserved pasta water. Toss everything together until the pasta is silky and coated in creamy goodness.
7️⃣ Garnish & Serve
Top with chopped basil or parsley. Serve hot and devour immediately. Bonus: It reheats beautifully, too!
What to Serve With Shrimp Pasta
This dish is a standout all on its own, but if you’re setting the table for something extra special, try it with:
- A crisp arugula salad with lemon vinaigrette
- Garlic bread or a crusty baguette
- A glass of chilled Pinot Grigio or rosé
Tips for Perfect Pasta Every Time
- Cook pasta just to al dente—it’ll finish in the sauce.
- Reserve your pasta water—it’s liquid gold for loosening sauces!
- Don’t overcook shrimp—they should be pink, not rubbery.
- Let your cheese melt slowly into the sauce for max creaminess.
Storage & Reheating
- 🍱 Storage: Keeps in the fridge for 3–4 days in an airtight container.
- 🔥 Reheat: Gently on the stove or in the microwave. Add a splash of milk or cream to refresh the sauce.
Frequently Asked Questions
❓ Can I make this ahead of time?
Yes! You can cook the pasta and shrimp in advance. Reheat gently and combine with fresh sauce when ready to serve.
❓ Can I use frozen shrimp?
Absolutely. Just thaw completely and pat dry before cooking.
❓ What’s a good Parmesan substitute?
Grana Padano or Pecorino Romano work well. For dairy-free, try nutritional yeast with a pinch of salt.
❓ Is this gluten-free?
It can be! Just use your favorite gluten-free pasta.
In Summary
This Creamy Sun-Dried Tomato Shrimp Pasta is a dinner that feels fancy but comes together with zero stress. It’s loaded with flavor, balanced with greens, and perfect for those nights when you want something comforting, quick, and so delicious you’ll be licking the bowl.
Try it tonight—and maybe double the batch because leftovers are just as dreamy. 😍
More Recipes You’ll Love:
- 🦐 [Garlic Butter Shrimp with Lemon Zoodles]
- 🍝 [Creamy Tuscan Chicken Pasta]
- 🥬 [Spinach and Ricotta Stuffed Shells]
💬 Let’s Connect!
Did you make this recipe? I’d LOVE to see your creations! Leave a review, drop a comment below, or tag me in your photos on Pinterest. Let’s inspire each other in the kitchen! 🥄✨
🍽️ Nutritional Info (per serving):
- Calories: ~580 kcal
- Protein: 34g
- Carbs: 45g
- Fat: 32g
- Fiber: 3g
⏰ Prep Time: 10 mins
🔥 Cook Time: 20 mins
⏳ Total Time: 30 mins
🍽️ Serves: 4
Thank you again for being here, friend! 💌 Happy cooking—and don’t forget to subscribe for more recipes packed with love and flavor.
Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Ingredients
Method
- Bring salted water to a boil. Cook pasta until al dente (check your package). Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium. Season shrimp with salt and pepper. Cook 2–3 minutes per side until just pink and cooked through. Remove from skillet and set aside.
- In the same pan, add minced garlic. Sauté 30 seconds until fragrant. Stir in chopped sun-dried tomatoes and cook another minute to infuse flavor.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and optional red pepper flakes. Cook 1–2 minutes until sauce thickens slightly.
- Toss in the baby spinach and stir until wilted. Return the cooked shrimp to the skillet and gently stir to coat everything in the sauce.
- Add cooked pasta and a splash of reserved pasta water. Toss everything together until the pasta is silky and coated in creamy goodness.
- Top with chopped basil or parsley. Serve hot and devour immediately.
