Description
Garlic Butter Shrimp Pasta with Sun-Dried Tomatoes and Spinach
Ingredients
8 oz spaghetti or linguine
1 lb large shrimp, peeled and deveined
3 tbsp olive oil, divided
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
3 cups fresh spinach
1/2 cup heavy cream (optional for extra creaminess)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Cook Pasta: Bring a pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
Sear Shrimp: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season shrimp with salt and pepper, then add to skillet. Sear for 2-3 minutes on each side until pink and cooked through. Remove shrimp from skillet and set aside.
Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add remaining olive oil. Sauté garlic and sun-dried tomatoes for about 1 minute, until fragrant.
Add Spinach and Cream: Add fresh spinach to the skillet, cooking until wilted. Stir in heavy cream (if using) and reserved pasta water to create a light sauce.
Combine with Pasta and Shrimp: Add cooked pasta and shrimp back to the skillet. Toss to coat, seasoning with salt and pepper as needed.
Serve: Plate the pasta and garnish with fresh parsley. Enjoy!
Times
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 480 kcal per serving
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