Save It A luscious crowd-pleasing pasta featuring tender shrimp in a creamy sun-dried tomato sauce all made in a single pot for easy weeknight elegance.
I first made this dish for a casual family dinner and was amazed by how quickly everyone asked for seconds. The sun-dried tomato cream creates such a rich and indulgent base that people always ask for the recipe.
Ingredients
- Large shrimp: 1 lb (450 g) peeled and deveined
- Penne or rigatoni: 12 oz (340 g)
- Olive oil: 1 tbsp
- Garlic: 3 cloves minced
- Yellow onion: 1 small finely chopped
- Sun-dried tomatoes: ½ cup (60 g) in oil drained and sliced
- Baby spinach: 2 cups (60 g)
- Low-sodium broth: 2 ½ cups (600 ml) chicken or vegetable
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese: ½ cup (50 g) freshly grated
- Dried Italian herbs: 1 tsp
- Crushed red pepper flakes: ½ tsp optional
- Salt and black pepper: to taste
- Fresh basil leaves: torn for garnish
- Extra Parmesan cheese: for serving
Instructions
- Sauté aromatics:
- Heat olive oil in a large deep skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add flavor:
- Stir in garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Cook shrimp:
- Add shrimp. Season with salt, pepper, and Italian herbs. Cook for 2 minutes per side just until pink. Remove and set aside.
- Simmer liquids:
- Pour in broth and cream. Stir to combine and bring to a gentle simmer.
- Cook pasta:
- Add pasta, stir to submerge. Cover and cook, stirring occasionally, for 12–14 minutes until pasta is al dente and liquid has reduced to a velvety sauce.
- Combine and finish:
- Stir in spinach and Parmesan. Return shrimp to the pot. Heat through for 2 minutes so spinach wilts and shrimp warms.
- Serve:
- Taste and adjust seasonings. Serve garnished with fresh basil and extra Parmesan.
Save It Last weekend my little sister declared this her new favorite pasta after tasting just one bite. We laughed as we polished off the leftovers and promised to make it again for our next get-together.
Required Tools
Large skillet chefs knife cutting board measuring cups and spoons and a wooden spoon are all you need to pull off this recipe in no time.
Allergen Information
This dish contains shellfish dairy and wheat so check every ingredient if someone is sensitive at your table.
Nutritional Information
Each serving provides about 590 calories 25 g fat 54 g carbohydrates and 36 g protein so it's hearty enough for dinner.
Save It Serve your pasta hot scattered with extra basil for elegance and let everyone help themselves family-style. It's an easy yet impressive dinner you can make any night of the week.
Common Questions About Recipes
- → Can I use another type of pasta?
Yes, penne or rigatoni work best due to their shape, but other short pasta like fusilli can be used for similar texture and sauce absorption.
- → How do I avoid overcooking the shrimp?
Cook shrimp briefly until pink and opaque, about 2 minutes per side, then remove to prevent toughness before adding back at the end.
- → What can I substitute for heavy cream?
Half-and-half is a lighter alternative that still gives a creamy texture, though the sauce may be slightly less rich.
- → Is it possible to make this gluten-free?
Absolutely, substitute regular pasta with gluten-free versions that cook similarly to ensure proper texture.
- → How can I enhance the sun-dried tomato flavor?
Use sun-dried tomatoes packed in oil and add some of that oil during cooking to boost richness and aroma.