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.