Description
A quick, one-skillet weeknight dinner featuring shrimp, sun-dried tomatoes, and spinach in a rich, garlicky cream sauce. It feels fancy but is incredibly simple to make in just 30 minutes.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup sun-dried tomatoes (packed in oil), chopped
- 1 ½ cups heavy cream
- ½ cup chicken broth (low-sodium)
- 1 cup Parmesan cheese, freshly grated
- 4 cups baby spinach
- 12 ounces pasta (fettuccine or penne)
- ½ cup fresh basil, chopped
- ½ teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
Instructions
- Prep ingredients: Chop sun-dried tomatoes, mince garlic, and grate Parmesan. If using frozen shrimp, thaw in cold water and pat dry.
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside (do not rinse).
- Sear shrimp: While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook 1-2 minutes per side until pink. Remove shrimp and set aside.
- Sauté aromatics: Reduce heat to medium. Add garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant but not brown. Add sun-dried tomatoes and cook for another minute.
- Build sauce: Pour in chicken broth and simmer for 2 minutes to deglaze. Add heavy cream and Italian seasoning, stirring well. Simmer for 3-4 minutes until slightly thickened.
- Add cheese and spinach: Remove skillet from heat. Gradually stir in Parmesan cheese until melted. Add spinach and stir until wilted. If sauce is too thick, add reserved pasta water.
- Combine: Return shrimp and cooked pasta to the skillet. Toss to coat everything in the sauce. Adjust seasoning with salt and pepper if needed.
- Serve: Serve immediately topped with fresh basil, extra Parmesan, and a drizzle of olive oil.
Notes
Save the starchy pasta water to help emulsify the sauce. Do not overcook the shrimp or they will become rubbery. Always remove the pan from heat before adding cheese to prevent it from becoming grainy. Fresh Parmesan is essential for a smooth sauce; avoid pre-grated cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4
- Sodium: 580
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 3
- Protein: 22
Keywords: shrimp pasta, tuscan shrimp, creamy pasta, sun-dried tomatoes, one skillet dinner, quick weeknight dinner, easy shrimp recipe