A restaurant-style meal made easy, this creamy sun-dried tomato shrimp pasta is comfort food at its finest. Packed with bold flavor, juicy shrimp, and fresh spinach, it’s a go-to dinner that comes together in under 30 minutes—perfect for weeknights or special occasions.
Why You’ll Love This Creamy Pasta Dish
Zesty & Tangy Flavor
The sun-dried tomatoes bring a sweet-tart intensity that pairs beautifully with the creamy sauce and garlic.
Luxuriously Creamy Texture
Heavy cream and Parmesan cheese melt together to create a rich, velvety sauce that clings to every strand of pasta.
Easy and Quick
Minimal prep and fast cooking time mean this dish is on the table in 30 minutes or less.
Versatile Meal
Serve it with pasta of your choice, adjust the spice, or swap shrimp for veggies—it adapts to your needs.
Perfect for Guests
Looks impressive and tastes gourmet, making it an excellent option when entertaining.
Ingredients You’ll Need
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 8 oz pasta (fettuccine, penne, or your favorite)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (chopped; oil-packed or dry, rehydrated)
- 1 cup heavy cream (or use half-and-half for a lighter version)
- 1/2 cup chicken broth (or vegetable broth)
- 4 cups fresh spinach (roughly chopped)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
Cook the Shrimp
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Season the shrimp with salt, pepper, and Italian seasoning.
Add shrimp to the skillet and sauté for 2–3 minutes on each side, or until they’re pink and opaque.
Remove shrimp and set aside.
Prepare the Creamy Sauce
In the same skillet, add the remaining tablespoon of olive oil.
Sauté the minced garlic for about 1 minute, until fragrant.
Add chopped sun-dried tomatoes and stir for another minute.
Pour in the chicken broth and heavy cream. Stir well to combine.
Let the sauce simmer for 3–5 minutes, until slightly thickened.
Add Spinach and Shrimp
Add spinach to the skillet a handful at a time, stirring until it wilts—about 2–3 minutes.
Return the cooked shrimp to the skillet.
Sprinkle in the Parmesan cheese and red pepper flakes (if using). Stir until the cheese melts into the sauce.
If the sauce gets too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
Combine with Pasta
Add cooked pasta to the skillet and toss gently to coat with the sauce.
Taste and adjust with salt and pepper as needed.
Garnish and Serve
Divide pasta into serving bowls or plates.
Top with freshly chopped parsley and extra Parmesan if desired.
Serve hot with a side of garlic bread or a crisp salad.
Tips for Success
- Dry the Shrimp: Pat shrimp dry before cooking for a nice sear without excess liquid.
- Rehydrate Sun-Dried Tomatoes: If using dry-packed, soak them in warm water for 10 minutes before chopping.
- Watch the Sauce: Don’t let the cream boil—keep it at a simmer for the smoothest texture.
- Pasta Water Magic: Use reserved pasta water to loosen up the sauce without losing flavor.
- Use Fresh Parmesan: Grating your own Parmesan results in better melting and flavor.
Serving Suggestions
- Garlic Bread: A crispy slice on the side pairs perfectly with the creamy sauce.
- Fresh Green Salad: A lemony arugula or spinach salad cuts through the richness.
- Wine Pairing: A light Chardonnay or Sauvignon Blanc works beautifully with the shrimp and cream.
Variations to Try
- Vegetarian: Swap shrimp for sautéed mushrooms, zucchini, or artichoke hearts.
- Spicy Kick: Increase the red pepper flakes or add a splash of hot sauce.
- Low-Carb Option: Use spiralized zucchini or cauliflower pasta instead of traditional noodles.
- Cheesy Boost: Stir in a bit of mozzarella or goat cheese for extra creaminess.
- Tomato Boost: Add a few cherry tomatoes or tomato paste for depth and color.
FAQs
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking to avoid excess moisture.
Can I make this ahead of time?
You can prep the sauce and cook the shrimp in advance. Combine with pasta just before serving for best texture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of cream or broth to bring the sauce back to life.
Can I use milk instead of cream?
You can, but the sauce won’t be as rich or thick. Half-and-half is a better alternative if you want to lighten it.
What kind of pasta works best?
Fettuccine, penne, linguine, or even spaghetti all work well. Choose what you like or have on hand.
Final Thoughts
Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is more than just a quick meal—it’s an indulgent, satisfying dish that feels special but doesn’t take much effort. From the bold sun-dried tomatoes to the garlicky shrimp and fresh spinach, every bite delivers comfort and flavor.
Whether you’re feeding a family, hosting friends, or treating yourself, this dish is the kind of recipe that’s easy enough for weekdays and impressive enough for guests. Add it to your rotation—you won’t regret it.