Creamy Sun-Dried Tomato and Shrimp Pasta
Creamy sun-dried tomato and shrimp pasta is a delightful dish that transforms any weeknight into a gourmet experience. The rich, velvety sauce envelops al dente fettuccine, while succulent shrimp and tangy sun-dried tomatoes create a burst of flavor in every bite. Perfect for date nights or family dinners, this recipe is both impressive and easy to prepare, making it a must-try for any pasta lover.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1 cup sun-dried tomatoes, chopped (oil-packed)
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the pasta: Cook fettuccine in salted boiling water until al dente; reserve some pasta water before draining.
- Sauté garlic and shrimp: In a skillet over medium heat, warm olive oil, add minced garlic, and sauté for about one minute. Add shrimp and cook until pink.
- Add sun-dried tomatoes and spinach: Stir in chopped tomatoes and spinach until the spinach wilts.
- Create the creamy sauce: Pour in heavy cream and simmer for about five minutes. Add grated Parmesan until melted.
- Combine everything: Toss cooked fettuccine with the sauce in the skillet, adding reserved pasta water as needed. Season with salt and pepper.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 220mg
Keywords: For added flavor, use homemade pasta if possible. Feel free to substitute shrimp with chicken or add veggies like bell peppers for variation.