Description
A deliciously creamy pasta dish featuring succulent shrimp, sun-dried tomatoes, and fresh spinach, perfect for a quick and satisfying weeknight dinner.
Ingredients
- 8 ounces spinach pasta
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
1. Cook the spinach pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 2 minutes until fragrant.
4. Pour in the heavy cream and bring to a simmer. Stir in the chopped spinach and cook until wilted.
5. Add the cooked shrimp back to the skillet, then stir in the Parmesan cheese until melted. Season with salt and pepper.
6. Toss the cooked spinach pasta with the creamy shrimp mixture until well combined.
7. Serve hot, garnished with fresh basil.
Notes
For a lighter version, substitute half-and-half for heavy cream.
You can add more vegetables like bell peppers or mushrooms for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg