Creamy Shrimp and Sun-Dried Tomato Pasta
Creamy Shrimp and Sun-Dried Tomato Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Creamy Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 3 cups fresh spinach, packed
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 3 min
- 3
Add the shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 4 min
- 4
Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper flakes. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min
- 6
Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and cook until wilted, about 1-2 minutes.
⏱️ 2 min
- 7
Add the cooked linguine and shrimp back into the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.
⏱️ 3 min
- 8
Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp and Sun-Dried Tomato Pasta
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Creamy Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 3 cups fresh spinach, packed
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry with paper towels and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 3 min - 3
Add the shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 4 min - 4
Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper flakes. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min - 6
Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and cook until wilted, about 1-2 minutes.
⏱️ 2 min - 7
Add the cooked linguine and shrimp back into the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.
⏱️ 3 min - 8
Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min