Description
Indulge in a rich and creamy pasta dish featuring succulent shrimp and vibrant sun-dried tomatoes. This delightful recipe is perfect for impressing guests or enjoying a comforting meal at home.
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
- Begin by cooking the spinach pasta according to the package instructions. This usually takes about 8-10 minutes. Make sure to taste it a minute or two before the time is up to ensure it's al dente. Drain the pasta and set it aside, keeping a bit of the pasta water for later.
- In a large skillet, heat olive oil over medium heat for about 1-2 minutes. Once it's shimmering but not smoking, add the shrimp to the pan. Cook for 2-3 minutes on each side until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery. Remove the shrimp from the skillet and set them aside.
- In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for about 2 minutes until fragrant; you’ll know it’s ready when the garlic starts to turn golden and the oil is infused with the tomato flavor.
- Pour in the heavy cream and bring it to a gentle simmer, which should take about 2-3 minutes. Stir occasionally to prevent it from sticking to the pan. The cream should thicken slightly, coating the back of a spoon.
- Add in the fresh spinach and cook for an additional 2-3 minutes until wilted. The vibrant green color will brighten the dish, and the aroma will fill your kitchen. Make sure to stir it well so it incorporates with the sauce.
- Return the cooked shrimp to the skillet and stir in the Parmesan cheese. Cook for another 2 minutes until the cheese melts and the mixture is creamy. Season with salt and pepper to taste. Be cautious with the salt since the cheese can be salty.
- Finally, toss the cooked spinach pasta into the skillet with the creamy shrimp mixture. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Mix everything well to ensure the pasta is fully coated.
- Serve hot, garnished with fresh basil. Enjoy your dish, and be sure to take a moment to appreciate the vibrant colors and aromas!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: One common mistake is overcooking the shrimp. Aim for a bright pink color and a slightly firm texture; they will continue to cook after being removed from the heat. Use a non-stick skillet to prevent the sauce from sticking and to make cleanup easier. A wide skillet also helps in evenly distributing heat. For a creamier sauce, consider reducing the heavy cream for a few minutes longer before adding the spinach. When adding salt, be mindful of the saltiness of your Parmesan cheese. It’s better to start with less and adjust as needed to avoid over-salting. Don’t skip the fresh basil garnish.