Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
A rich and comforting pasta dish with tender shrimp, chewy sun-dried tomatoes, and fresh spinach in a velvety dairy-free cream sauce. Quick to make, perfect for busy weeknights, and bursting with tangy, creamy, and herbaceous flavors.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
8 oz gluten-free pasta
1 lb medium shrimp, peeled and deveined
1/2 cup oil-packed sun-dried tomatoes, chopped
1 tbsp olive oil
3 garlic cloves, minced
2 tbsp unsalted butter
1/2 cup heavy cream
1 cup fresh spinach leaves
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp grated Parmesan cheese
Instructions
Cook pasta according to package instructions until al dente
Melt butter in a large skillet over medium heat
Add olive oil, garlic, and red pepper flakes; sauté for 2 minutes
Stir in sun-dried tomatoes and cook for 3-4 minutes to warm and release flavor
Add shrimp and cook for 3-4 minutes until pink
Reduce heat, add heavy cream and salt; simmer for 5-7 minutes
Toss cooked pasta and spinach into the skillet until evenly coated
Serve with Parmesan cheese if using
Notes
Use tinned coconut milk as a non-dairy cream substitute if desired.
Add lemon zest for brightness.
Leftovers store in the fridge for up to 2 days.
For a vegan version, omit shrimp and use tofu with plant-based Parmesan.
Nutrition
- Serving Size: 1 full serving
- Calories: 520
- Sugar: 6g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 140mg