Description
Garlic Butter Shrimp Pasta with Spinach and Sun-Dried Tomatoes
Ingredients
12 oz spaghetti or linguine
1 lb shrimp, peeled and deveined
3 tbsp olive oil or butter
3 garlic cloves, minced
1 cup fresh spinach
½ cup sun-dried tomatoes, chopped
½ cup heavy cream
¼ cup grated Parmesan cheese
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley or basil for garnish
Directions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Cook the shrimp:
Heat 1 tbsp olive oil or butter in a large skillet over medium heat. Season shrimp with salt and pepper, and sauté for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
Sauté garlic and spinach:
In the same skillet, add the remaining olive oil or butter. Sauté garlic for 1 minute until fragrant. Add the spinach and sun-dried tomatoes, cooking until the spinach wilts.
Make the sauce:
Pour in the heavy cream and stir well. Add Parmesan cheese and red pepper flakes (if using). Simmer for 2-3 minutes until the sauce thickens slightly.
Combine everything:
Add the cooked pasta and shrimp to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Adjust seasoning with salt and pepper.
Serve:
Plate the pasta and garnish with fresh parsley or basil and extra Parmesan cheese. Serve warm and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~450 kcal per serving
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