Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

The aroma of garlic sizzling in olive oil takes me back to summer evenings on the Italian coast. As a chef who’s traveled extensively through the Mediterranean, I’ve always been captivated by dishes that blend simplicity with bold flavors. This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta is exactly that kind of recipe—a luxurious yet approachable dish that brings the essence of coastal Italian cooking to your dinner table.

I first discovered this combination while staying with a local family in Sicily. The grandmother, Nonna Maria, taught me that the secret to spectacular pasta isn’t complexity—it’s quality ingredients and proper technique. She would carefully rehydrate sun-dried tomatoes harvested from her garden, then combine them with fresh shrimp caught that morning by her grandson. The result was nothing short of magical.

This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta recipe honors that tradition while fitting into our busy modern lives. It’s the perfect balance of decadence and nutrition, with tender shrimp, sweet sun-dried tomatoes, and vibrant spinach all embraced by a silky cream sauce that will have everyone asking for seconds.

Why You’ll Love This Recipe

There are countless reasons why this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta deserves a permanent spot in your recipe collection:

• Quick luxury: Achieves restaurant-quality flavor in just 30 minutes
• One-pan wonder: The sauce and protein cook in the same skillet, minimizing cleanup
• Nutrient-rich indulgence: Combines protein-packed shrimp, iron-rich spinach, and antioxidant-loaded sun-dried tomatoes
• Versatile base: Easily customizable with seasonal vegetables or whatever protein you have on hand
• Impressive presentation: Looks stunning on a plate despite its straightforward preparation
• Leftovers that improve: The flavors deepen overnight, making next-day lunch even more delicious

This recipe strikes that perfect balance between special occasion worthy and weeknight practical. It’s sophisticated enough for a date night but simple enough for a Tuesday dinner when you need something satisfying without excessive effort.

Ingredients

For the Pasta:

• 12 oz (340g) fettuccine or linguine pasta
• 2 tablespoons salt (for pasta water)

For the Shrimp and Sauce:

• 1 lb (450g) large shrimp, peeled and deveined
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 small shallot, finely diced
• ½ cup (80g) sun-dried tomatoes, julienned (oil-packed, drained)
• ¼ teaspoon red pepper flakes (adjust to taste)
• ½ cup (120ml) dry white wine (such as Pinot Grigio)
• 1 cup (240ml) heavy cream
• ½ cup (120ml) chicken broth
• ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
• 4 cups (120g) fresh spinach, roughly chopped
• 2 tablespoons fresh basil, chiffonade
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

Instructions

Preparing the Pasta

1. Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt.
2. Add pasta and cook according to package directions until al dente (usually 8-10 minutes).
3. Reserve 1 cup of pasta water before draining. Set pasta aside.

Cooking the Shrimp and Sauce

1. While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until just pink and opaque. Be careful not to overcook! Remove shrimp to a plate and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil.
5. Add shallots and sauté for 1 minute until translucent.
6. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
7. Add sun-dried tomatoes and stir for another minute.
8. Pour in white wine and use a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Allow the wine to reduce by half, about 2 minutes.
9. Reduce heat to medium-low. Add heavy cream and chicken broth, stirring to combine.
10. Bring the sauce to a gentle simmer and cook for 3-4 minutes until it begins to thicken slightly.
11. Gradually add the grated Parmesan, stirring continuously until melted and incorporated.

Bringing It All Together

1. Add the spinach to the sauce in batches, stirring until wilted.
2. Return the cooked shrimp to the pan, including any accumulated juices.
3. Add the drained pasta directly to the sauce. Toss everything together, adding splashes of reserved pasta water if needed to loosen the sauce.
4. Add fresh lemon juice and basil, then toss once more.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve immediately with additional grated Parmesan and basil garnish.

Tips, Variations, and Serving Suggestions

Pro Tips

• Shrimp timing is everything: Cook shrimp just until they turn pink and opaque. They’ll continue cooking slightly when returned to the sauce.
• Pasta water magic: The starchy water helps the sauce cling to the pasta, so don’t forget to reserve some before draining.
• Room temperature dairy: Allow cream to come to room temperature before adding to prevent separation in the sauce.
• Prep before cooking: This dish comes together quickly, so have all ingredients measured and prepped before turning on the heat.

Delicious Variations

• Protein swaps: Substitute chicken, scallops, or even cubed firm tofu for the shrimp.
• Vegetable additions: Artichoke hearts, roasted red peppers, or sautéed mushrooms work beautifully in this dish.
• Gluten-free option: Use your favorite gluten-free pasta, and the recipe works just as well.
• Lighter version: Substitute half-and-half for heavy cream and use less Parmesan for a lighter but still delicious sauce.
• Spice it up: Double the red pepper flakes or add a diced fresh chili for heat lovers.

Serving Suggestions

This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta pairs wonderfully with:

• A simple arugula salad with lemon vinaigrette
• Crusty garlic bread for soaking up extra sauce
• A chilled glass of Pinot Grigio or Sauvignon Blanc
• Roasted asparagus or broccolini as a side vegetable

Nutritional Information (approximate per serving)

• Calories: 620
• Protein: 36g
• Carbohydrates: 54g
• Fat: 28g
• Fiber: 4g
• Sodium: 780mg

Values are based on 4 servings and are approximate.

Final Thoughts

This Creamy Sun-Dried Tomato Shrimp with Spinach Pasta represents everything I love about Mediterranean cooking—it’s sophisticated yet straightforward, indulgent yet nourishing. The vibrant colors of pink shrimp, red tomatoes, and green spinach don’t just make for a beautiful presentation; they signal the nutritional diversity that makes this dish as healthy as it is delicious.

I encourage you to make this recipe your own. Perhaps you’ll add your family’s favorite herb or swap in seasonal vegetables. The foundation remains the same: quality ingredients treated with respect and combined with care.

Next time you’re looking to bring a touch of coastal Italian magic to your table, remember this recipe. From my kitchen to yours, I hope this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta becomes a cherished favorite that brings smiles to your dinner table for years to come.

Buon appetito!