Description
Creamy pasta with shrimp, sun dried tomatoes, and spinach.
Ingredients
Scale
- 12 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Instructions
- Boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper, cook for 2 to 3 minutes on each side until pink. Remove and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for 30 seconds until fragrant.
- Pour in heavy cream and Italian seasoning. Simmer for 3 to 4 minutes, stirring frequently until slightly thickened.
- Add spinach and cook until wilted. Stir in Parmesan cheese until melted and smooth.
- Return shrimp and cooked pasta to the skillet. Add reserved pasta water as needed and gently toss until well-coated.
- Adjust seasoning as needed and serve immediately for best texture.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Creamy Tomato Shrimp Pasta