Creamy Lemon Shrimp Pasta with Spinach & Sun-Dried Tomatoes
Creamy Lemon Shrimp Pasta with Spinach & Sun-Dried Tomatoes
Ingredients
For the Pasta
- 12 ounces linguine or fettuccine pasta
- 1 tablespoon salt, for pasta water
For the Shrimp and Sauce
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels. Season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp and cook for 1 1/2 to 2 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 3 min
- 4
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Add the sliced cremini mushrooms and cook for 4-5 minutes, stirring occasionally, until softened and lightly browned.
⏱️ 5 min
- 5
Stir in the chopped sun-dried tomatoes, chicken broth, heavy cream, fresh lemon juice, lemon zest, and drained capers. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
⏱️ 5 min
- 6
Add the fresh spinach to the skillet and cook, stirring, until it wilts, about 1-2 minutes. Return the cooked shrimp and drained pasta to the skillet. Add 1/2 cup of the grated Parmesan cheese. Toss everything together until well combined and the pasta is coated in the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Shrimp Pasta with Spinach & Sun-Dried Tomatoes
Ingredients
For the Pasta
- 12 ounces linguine or fettuccine pasta
- 1 tablespoon salt, for pasta water
For the Shrimp and Sauce
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, pat the shrimp dry with paper towels. Season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp and cook for 1 1/2 to 2 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 3 min - 4
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Add the sliced cremini mushrooms and cook for 4-5 minutes, stirring occasionally, until softened and lightly browned.
⏱️ 5 min - 5
Stir in the chopped sun-dried tomatoes, chicken broth, heavy cream, fresh lemon juice, lemon zest, and drained capers. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
⏱️ 5 min - 6
Add the fresh spinach to the skillet and cook, stirring, until it wilts, about 1-2 minutes. Return the cooked shrimp and drained pasta to the skillet. Add 1/2 cup of the grated Parmesan cheese. Toss everything together until well combined and the pasta is coated in the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min