Description
Creamy sun-dried tomato shrimp with spinach pasta brings Mediterranean elegance to your dinner table. Quick and luxurious comfort combines with rich flavors, promising a delightful meal that whisks you straight to coastal Italian charm.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) shrimp, peeled and deveined
Pasta and Vegetables:
- 8 ounces (226 grams) fettuccine or pasta of choice
- 2 cups fresh spinach
- 1 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
Dairy and Seasonings:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- Prepare fettuccine according to package directions, ensuring al dente texture. Drain and reserve.
- Warm olive oil in a spacious skillet over medium heat (375°F). Infuse with minced garlic, releasing aromatic essence for 60-90 seconds.
- Introduce succulent shrimp to the heated skillet, cooking 2-3 minutes until transforming to vibrant pink and translucent centers are eliminated.
- Transfer cooked shrimp to a separate plate, maintaining warmth.
- Within the same skillet, incorporate sun-dried tomatoes and fresh spinach, sautéing until leafy greens collapse and wilt completely.
- Stream heavy cream into the vegetable mixture, allowing gentle simmer to develop. Whisk Parmesan cheese until creating a luxurious, velvety sauce.
- Reintroduce reserved shrimp into the creamy landscape, gently folding in drained pasta to ensure comprehensive coating.
- Season generously with salt and cracked black pepper, adjusting flavors to personal preference.
- Plate immediately, embellishing with delicate fresh basil leaves for aromatic finish and visual appeal.
Notes
- Prep shrimp quickly to prevent overcooking by removing from heat once they turn pink and opaque, ensuring tender and juicy texture.
- Substitute heavy cream with lighter alternatives like Greek yogurt or coconut milk for a healthier version that maintains creamy consistency.
- Enhance flavor by toasting sun-dried tomatoes briefly before adding to skillet, which intensifies their rich, concentrated taste and releases additional aromatics.
- Consider making this dish gluten-free by using zucchini noodles or chickpea pasta instead of traditional fettuccine for a low-carb and nutritious adaptation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 220 mg