Experience a rich, flavorful pasta dish that brings together the tangy taste of sun-dried tomatoes, succulent shrimp, and a luscious creamy sauce. This creamy sun-dried tomato pasta is designed for anyone who loves a quick, satisfying meal without sacrificing taste. In under 30 minutes, you can have a restaurant-quality pasta dinner ready for your table, perfect for weeknights or a special weekend treat. The combination of ingredients creates a vibrant, aromatic dish that is sure to become a favorite in your recipe collection.
Why We Love This Creamy Sun Dried Tomato Pasta Recipe
There are countless reasons to love this creamy sun-dried tomato pasta. First, it’s incredibly quick to prepare, giving you a full meal in less than half an hour. The shrimp cooks to perfection, tender and juicy, while the sauce is rich, creamy, and coated with the bold flavors of garlic, sun-dried tomatoes, and parmesan. You’ll find the dish has a beautiful balance of tangy, savory, and slightly spicy notes that appeal to all taste buds. Additionally, the recipe is versatile, letting you swap ingredients easily based on what you have in your pantry, yet it never loses its indulgent charm. The creamy sauce, bright green spinach, and fresh basil topping create a visually stunning dish that looks as good as it tastes.
Ingredients for Creamy Sun Dried Tomato Pasta
To make this recipe, you will need the following ingredients:
- 8 oz pasta of your choice
- 1 lb shrimp, cleaned and shells removed
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp Italian seasoning
- ½ tsp paprika
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 medium shallot, minced
- 4 oz sun-dried tomatoes in oil, drained and chopped
- 1 tbsp tomato paste
- ½ cup white wine (or vegetable/chicken broth as a substitute)
- 1 cup heavy cream
- 1 cup baby spinach
- ½ cup freshly grated parmesan cheese
- 3 tbsp fresh basil, chopped for garnish
How to Make Creamy Sun Dried Tomato Pasta
Start by cooking your pasta according to package instructions. Be sure to save about a quarter cup of starchy pasta water—it will help bind the sauce later. While the pasta cooks, season your shrimp with salt, pepper, Italian seasoning, and paprika. Heat a skillet over medium-high heat, then add a tablespoon of oil from the sun-dried tomatoes. Cook the shrimp for 2 to 3 minutes per side until they turn pink and are just cooked through. Remove the shrimp from the pan and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add garlic, red pepper flakes, sun-dried tomatoes, and shallots. Sauté for about one minute, stirring constantly to release the aromas. Next, add the tomato paste and cook for another 30 seconds. Pour in the white wine and scrape up any browned bits from the bottom of the pan, letting the liquid reduce by half.
Now, pour in the heavy cream and stir to combine. Add the baby spinach and incorporate it into the sauce. Reduce the heat slightly and allow the sauce to simmer gently, stirring occasionally, until it thickens and reduces by roughly half. Add the reserved pasta water to the sauce and let it simmer for an additional two minutes. Finally, return the shrimp and pasta to the skillet, tossing everything until the sauce evenly coats the pasta and shrimp. Remove from heat and stir in freshly grated parmesan cheese. Top with chopped basil for a fragrant, colorful finish.
How to Serve Creamy Sun Dried Tomato Pasta
Serving this pasta is simple and elegant. Plate the creamy pasta and shrimp in shallow bowls to showcase the vibrant colors of the sauce, shrimp, spinach, and basil. You can pair it with a simple side salad or roasted vegetables to add a crisp texture to the meal. For a touch of extra flavor, drizzle a small amount of olive oil over the top or sprinkle additional parmesan cheese. This dish pairs beautifully with garlic bread or a light baguette to soak up every bit of the creamy sauce. Its versatility makes it suitable for family dinners, casual gatherings, or even a cozy date night at home.
Expert Tips: Creamy Sun Dried Tomato Pasta
To ensure the best results, follow a few expert tips. First, use high-quality sun-dried tomatoes in oil; they provide the most flavor and richness to the sauce. When cooking the shrimp, avoid overcooking—they should be just opaque to stay tender and juicy. Don’t forget to save some pasta water; it helps the sauce cling to the noodles, giving a perfectly creamy texture. Stirring frequently while reducing the sauce prevents it from sticking or separating. You can also adjust the heat by adding more or fewer red pepper flakes according to your taste. For added depth, finish the dish with a squeeze of fresh lemon juice to brighten the flavors.
How to Store Creamy Sun Dried Tomato Pasta
If you have leftovers, store the pasta in an airtight container in the refrigerator. The sauce will thicken as it cools, so reheat gently over low heat with a splash of milk or cream to restore the creamy consistency. Properly stored, it will stay fresh for up to three days. Avoid freezing the pasta, as the cream sauce may separate when thawed, affecting the texture. When reheating, stir frequently and heat slowly to preserve the flavor and consistency.
Variation of Creamy Sun Dried Tomato Pasta
There are several ways to vary this recipe to suit your taste or dietary preferences. You can swap shrimp for chicken, scallops, or even tofu for a vegetarian option. Experiment with different pasta types like penne, fettuccine, or spaghetti to change the texture. For added vegetables, consider mushrooms, bell peppers, or cherry tomatoes. You can also replace heavy cream with coconut cream for a dairy-free version. Herbs and spices can be adjusted; adding oregano, thyme, or a hint of smoked paprika will give subtle twists to the dish while keeping the creamy, savory foundation intact.
Frequently Asked Questions about Creamy Sun Dried Tomato Pasta
Can I make this pasta without shrimp?
Yes, you can easily swap the shrimp for chicken, scallops, or a plant-based protein. The creamy sauce will still be rich and flavorful.
What type of pasta works best for this recipe?
Any pasta works well, but long noodles like fettuccine or spaghetti help the sauce cling beautifully. Short pasta like penne or rigatoni works too.
Can I make this recipe ahead of time?
You can prepare the sauce and store it separately from the pasta for up to two days. Reheat gently and combine with freshly cooked pasta when ready to serve.
How can I make this pasta creamier?
Adding a little extra heavy cream or reserved pasta water while reheating will enhance the creaminess. Stir in parmesan cheese at the end for added richness.
Can I use sun-dried tomatoes that are not in oil?
Yes, but soak them in warm water for 10-15 minutes first to soften them. This will prevent the sauce from becoming too dry.
Creamy Sun-Dried Tomato Pasta
Equipment
- Skillet
- Pot for Boiling Pasta
- Measuring cups and spoons
Ingredients
- 8 oz. pasta of your choice
- 1 lb. shrimp cleaned and shells removed
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. Italian seasoning
- 1/2 tsp. paprika
- 2 Tbsp. unsalted butter
- 2 cloves garlic minced
- 1/2 tsp. red pepper flakes
- 1 medium shallot minced
- 4 oz. sun-dried tomatoes in oil, drained and chopped
- 1 Tbsp. tomato paste
- 1/2 cup white wine or broth as a substitute
- 1 cup heavy cream
- 1 cup baby spinach
- 1/2 cup parmesan cheese freshly grated
- 3 Tbsp. fresh basil chopped for garnish
Instructions
- Cook pasta according to package instructions, reserving 1/4 cup of pasta water.
- Season shrimp with salt, pepper, Italian seasoning, and paprika.
- Heat a skillet over medium-high heat and add a tablespoon of oil from the sun-dried tomatoes. Cook shrimp for 2-3 minutes per side until pink. Remove from the pan.
- In the same skillet, reduce heat to medium and melt butter. Add garlic, red pepper flakes, sun-dried tomatoes, and shallots. Sauté for about a minute.
- Add tomato paste and cook for another 30 seconds. Pour in white wine and scrape up any browned bits, reducing by half.
- Stir in heavy cream and add spinach. Allow to simmer until the sauce thickens slightly.
- Add reserved pasta water and let it simmer for an additional two minutes. Return shrimp and pasta to the skillet, tossing to coat.
- Remove from heat and stir in parmesan cheese. Garnish with fresh basil before serving.
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