Save A luscious, crowd-pleasing pasta featuring tender shrimp in a creamy sun-dried tomato sauce, all made in a single pot for easy weeknight elegance.
The first time I made this vibrant shrimp pasta, everyone asked for seconds and the recipe. It is now a staple for special dinners when I want an impressive meal without spending hours in the kitchen.
Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined
- Penne or rigatoni: 12 oz (340 g)
- Olive oil: 1 tbsp
- Garlic: 3 cloves, minced
- Yellow onion: 1 small, finely chopped
- Sun-dried tomatoes: ½ cup (60 g) in oil, drained and sliced
- Baby spinach: 2 cups (60 g)
- Low-sodium broth: 2 ½ cups (600 ml), chicken or vegetable
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese: ½ cup (50 g), freshly grated
- Dried Italian herbs: 1 tsp
- Crushed red pepper flakes: ½ tsp (optional)
- Salt and black pepper: to taste
- Fresh basil leaves: torn, for garnish
- Extra Parmesan cheese: for serving
Instructions
- Sauté aromatics:
- Heat olive oil in a large deep skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened.
- Add garlic and tomatoes:
- Stir in garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Cook shrimp:
- Add shrimp and season with salt, pepper, and Italian herbs. Cook 2 minutes per side until just pink. Remove shrimp and set aside.
- Simmer liquids:
- Pour in broth and cream, stir to combine, and bring to a gentle simmer.
- Cook pasta:
- Add pasta, stirring to submerge as much as possible. Cover and cook, stirring occasionally, for 12 to 14 minutes until al dente and the liquid reduces to a velvety sauce.
- Finish and combine:
- Stir in spinach and Parmesan. Return shrimp to the pot. Heat through for 2 minutes so spinach wilts and shrimp warms up.
- Serve:
- Taste and adjust seasonings. Serve immediately, garnished with fresh basil and extra Parmesan.
Save This dish quickly became a family favorite and is often requested for both birthday dinners and quiet nights in.
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Contains shellfish (shrimp), dairy (cream, Parmesan), and wheat (pasta). Always check all ingredient labels for hidden allergens if sensitive.
Nutritional Information
Per serving: Calories 590, Total Fat 25 g, Carbohydrates 54 g, Protein 36 g
Save Enjoy this creamy, comforting pasta with a side salad and crisp white wine. Everyone will ask for seconds!
Recipe FAQs
- → Can I use a different type of pasta?
Yes, penne or rigatoni work best due to their shape, but other short pasta like fusilli or farfalle can be used for a similar texture.
- → How do I know when the shrimp is cooked?
Cook shrimp until they turn opaque and pink, usually about 2 minutes per side, ensuring they remain tender and juicy.
- → What can I substitute for heavy cream?
Half-and-half or a mix of milk and cream can be used for a lighter sauce, adjusting the richness to your preference.
- → Is it important to drain sun-dried tomatoes?
Draining sun-dried tomatoes helps control oil content and prevents the sauce from becoming too greasy, but adding some of the oil can enhance flavor.
- → Can I prepare this dish gluten-free?
Absolutely, simply swap regular pasta for a gluten-free variety to meet dietary needs without compromising taste.