Table of Contents
Tender shrimp, ribbons of fettuccine, and fresh spinach come together in a Parmesan cream sauce dotted with sweet-tangy sun-dried tomatoes. This Sun-Dried Tomato Shrimp Pasta with Spinach has the richness of a restaurant-style pasta while remaining straightforward enough to prepare at home.
Garlic gives the sauce a savory base, while Parmesan adds saltiness and helps the cream thicken around the pasta. The shrimp cook separately before being returned to the skillet, which helps keep them tender instead of leaving them to simmer too long. It’s a satisfying option when you want a creamy shrimp pasta for dinner without spending hours in the kitchen, and the entire sauce comes together in one wide skillet while the fettuccine cooks.
Why This Shrimp Pasta Works
The combination of sun-dried tomatoes and cream gives this pasta plenty of flavor without requiring a long-simmered sauce. Sun-dried tomatoes bring concentrated tomato flavor and a pleasant tang that cuts through the richness of the heavy cream and Parmesan.
Spinach provides freshness and color, while garlic ties those flavors together. Most importantly, the shrimp are seared first and removed from the pan. They return only near the end, so they can warm through without becoming tough.
It’s also a flexible dinner. You can adjust the consistency with reserved pasta water and swap the pasta shape depending on what you have in the pantry. If shrimp is a regular part of your dinner rotation, this one-pot Cajun shrimp and rice is another convenient way to turn it into a complete meal.
Ingredients You’ll Need
Shrimp: One pound of medium shrimp makes this pasta substantial without overwhelming the sauce. Starting with shelled and deveined shrimp saves preparation time.
Seasonings: Garlic powder, onion powder, kosher salt, and black pepper season the shrimp before they hit the skillet.
Butter and olive oil: Using both gives the sauce richness while creating a flavorful base for sautéing the garlic.
Garlic: Three finely chopped cloves are enough to give this garlic shrimp pasta noticeable garlic flavor without masking the tomatoes and Parmesan.
Baby spinach: Three cups may initially look like a lot, but spinach loses considerable volume as it cooks.
Sun-dried tomatoes: Roughly chopping them distributes their concentrated flavor throughout the sauce, giving you some in nearly every bite.
Heavy cream: This forms the base of the creamy sauce and naturally thickens as it gently simmers.
Parmesan: Freshly grated Parmesan melts more smoothly than many packaged pre-shredded varieties and adds savory depth.
Fettuccine: Half a pound of cooked fettuccine provides wide noodles for catching the creamy sauce. Linguine or spaghetti can also work.
How to Make Sun-Dried Tomato Shrimp Pasta with Spinach
1. Season and sear the shrimp
Pat the shrimp thoroughly dry with paper towels. Moisture left on their surface can cause them to steam rather than sear. Toss them with garlic powder, onion powder, salt, and black pepper.
Heat some of the olive oil in a wide skillet over medium heat. Arrange the shrimp with enough room between them to cook evenly. Sear until pink and opaque, turning to cook both sides, then immediately transfer them to a plate.
Shrimp cook quickly, so avoid waiting for heavy browning before removing them. According to the FDA’s safe minimum internal temperature guidance, seafood should reach 145°F.
2. Build the garlic and spinach base
Return the skillet to medium heat. Add the remaining olive oil as needed along with the butter and finely chopped garlic.
Sauté the garlic for 1–2 minutes, watching it carefully. You want it fragrant, not dark brown. Burned garlic can give an otherwise creamy sauce a bitter edge.
Add the baby spinach and roughly chopped sun-dried tomatoes. Cook for another 2–3 minutes, stirring occasionally, until the spinach has wilted.
3. Make the Parmesan cream sauce
Lower the heat if necessary, then pour in the heavy cream. Stir in 1/4 cup grated Parmesan and allow the sauce to gently simmer for 3–5 minutes.
Avoid a hard boil. Gentle heat gives the cream time to reduce and lets the cheese melt into the sauce.
Taste before adding additional salt because both Parmesan and sun-dried tomatoes may already contribute considerable saltiness. Add black pepper and additional salt only as needed.
4. Toss everything together
Return the shrimp to the skillet just long enough to warm through. Add the cooked fettuccine and toss until every strand is coated with the sun-dried tomato cream sauce.
If the sauce has become thicker than you’d like, add reserved pasta cooking water a little at a time, up to about 1/4 cup. The starchy water loosens the cream sauce while helping it cling to the noodles.
Divide the pasta among bowls and finish with grated Parmesan and, if desired, fresh herbs.
Tips for Creamy Shrimp Pasta
Save some pasta water before draining your fettuccine. Even if the consistency initially seems right, the sauce continues to thicken as it sits.
Keep the cream at a gentle simmer rather than aggressively boiling it. Likewise, don’t leave the shrimp in the skillet during the entire sauce-making process. Cooking them separately takes an extra transfer, but it gives you much better control over their texture.
Freshly grated Parmesan is particularly useful here. Finely grated cheese melts quickly into the warm cream and is less likely to leave the sauce grainy.
Finally, consider the type of sun-dried tomatoes you buy. Oil-packed tomatoes can be drained before chopping. If you’re using a dry variety, their texture and intensity can be different, so adjust according to taste.
For another skillet dinner centered on the same seafood, try this garlic butter shrimp and sweet corn skillet.
Ingredient Substitutions and Variations
Fettuccine isn’t essential. Linguine, spaghetti, tagliatelle, or another pasta that holds a creamy sauce can take its place. Short pasta such as penne also works and makes the dish especially easy to portion.
You can increase the spinach if you’d like more greens, since it cooks down substantially. A small pinch of red pepper flakes added with the garlic brings gentle heat that pairs well with both shrimp and sun-dried tomatoes.
For extra brightness, finish individual servings with a squeeze of lemon. Add it after cooking rather than simmering a large quantity of acidic juice directly in the cream sauce.
Because heavy cream is responsible for much of the sauce’s body, substituting a much thinner dairy product will change both its richness and consistency.
What to Serve With Sun-Dried Tomato Shrimp Pasta
This shrimp pasta is already a substantial main course, so simple sides work best. A crisp green salad with a light vinaigrette contrasts nicely with the Parmesan cream sauce.
Roasted asparagus, broccoli, or green beans are also good choices. Garlic bread works especially well when you want a more comforting dinner because it can pick up the remaining sun-dried tomato sauce on the plate.
How to Store and Reheat
Cool leftovers promptly, place them in a covered container, and refrigerate. The USDA’s guidance for safely storing leftovers recommends using most cooked leftovers within 3–4 days.
Cream sauce thickens substantially when chilled. For reheating, place the pasta in a skillet over low to medium-low heat and add a splash of water or cream. Stir gently until heated throughout rather than cooking aggressively, which can overcook the shrimp.
Freezing isn’t the preferred option. Although possible, cream sauces can change texture after freezing and thawing, while previously cooked shrimp can become tougher when reheated. This pasta is at its best freshly made or refrigerated for short-term leftovers.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them completely and pat them very dry before seasoning and searing. Excess surface water makes it harder to get good results in the skillet.
Why is my cream sauce too thick?
Cream reduces as it cooks, and Parmesan thickens it further. Stir in reserved pasta water gradually until the sauce becomes loose enough to coat the fettuccine smoothly.
Can I make this pasta spicy?
Yes. Add crushed red pepper flakes when sautéing the garlic. Start with a small amount so the chile doesn’t overpower the sun-dried tomatoes and shrimp.
Can I use a different pasta?
Absolutely. Linguine and spaghetti are easy substitutes for fettuccine, while penne or rigatoni can be used if you prefer short pasta.
Can I make Sun-Dried Tomato Shrimp Pasta ahead?
The sauce and shrimp have their best texture immediately after cooking, so preparing the full dish far in advance isn’t ideal. For faster dinner prep, you can chop the garlic and sun-dried tomatoes and clean the shrimp ahead of time, keeping everything properly refrigerated until cooking.
Sun-Dried Tomato Shrimp Pasta with Spinach
Tender shrimp and fettuccine with spinach and sun-dried tomatoes in a creamy garlic-Parmesan sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
1 lb medium shrimp, shelled and deveined
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp kosher salt
Ground black pepper, to taste
2 tbsp butter
2 tbsp olive oil
3 cloves garlic, finely chopped
3 cups baby spinach
1/2 cup sun-dried tomatoes, roughly chopped
1 cup heavy cream
1/4 cup grated Parmesan
1/2 lb cooked fettuccine
Up to 1/4 cup reserved pasta water
Grated Parmesan and fresh herbs for serving, optional
Instructions
1. Season the dry shrimp with garlic powder, onion powder, salt, and pepper.
2. Sear shrimp in olive oil until cooked through; remove.
3. Sauté butter, olive oil, and garlic until fragrant.
4. Add spinach and sun-dried tomatoes; cook until wilted.
5. Stir in cream and Parmesan; gently simmer until thickened.
6. Return shrimp and add cooked pasta.
7. Toss well, adding pasta water as needed.
8. Garnish and serve.
Notes
Avoid overcooking the shrimp.
Reserve pasta water before draining.
Drain oil-packed sun-dried tomatoes before chopping.