Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

 

 

 

 

 

 

 

 

 

 

– Ingredients:

– 8 oz pasta (fettuccine or penne)

– 1 lb 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

 

Directions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.

3. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.

4. In the same skillet, add sun-dried tomatoes and heavy cream. Stir to combine and bring to a simmer.

5. Add the cooked pasta and shrimp back into the skillet. Toss to coat in the creamy sauce.

6. Stir in chopped spinach and Parmesan cheese. Cook for an additional 2-3 minutes until the spinach is wilted and the sauce is heated through.

7. Season with salt and pepper to taste. Garnish with fresh basil before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 540 kcal | Servings: 4 servings