Creamy Sun-Dried Tomato Shrimp with Spinach Pasta – Easy Mediterranean Dinner Recipe
This creamy sun-dried tomato shrimp with spinach pasta is the ultimate comfort food! Juicy shrimp and tender spinach are tossed with pasta in a rich, velvety sun-dried tomato cream sauce. Perfect for weeknight dinners, date nights, or when you want a dish that feels gourmet but is simple to make.
Equipment
- Large skillet
- Pasta pot
- Wooden spoon or spatula
- Colander
- Mixing bowl
Ingredients
- 12 oz pasta (linguine, fettuccine, or penne)
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ onion, finely chopped
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream (or coconut milk for dairy-free)
- ½ cup chicken or vegetable broth
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- ½ tsp chili flakes (optional, for spice)
- Salt & pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Sear Shrimp: Heat olive oil in a skillet. Cook shrimp 2–3 minutes per side until pink. Remove and set aside.
- Sauté Aromatics: In the same skillet, sauté garlic and onion until fragrant. Add sun-dried tomatoes and cook briefly.
- Build Sauce: Stir in cream, broth, and Parmesan. Simmer until smooth and slightly thickened.
- Add Spinach: Toss in spinach and cook until just wilted.
- Combine: Return shrimp to skillet. Add pasta and toss, adjusting sauce with reserved pasta water if needed.
- Serve: Garnish with parsley and extra Parmesan.
Notes
- Add mushrooms for earthy depth.
- Swap shrimp for chicken if preferred.
- Use chili flakes for a spicy kick.
- Coconut milk works for a dairy-free version.
- Gluten-free pasta makes it accessible for all diets.
- Refresh leftovers with extra spinach before serving.