Creamy Sun-Dried Tomato Pasta
A rich pasta dish featuring sun-dried tomatoes, shrimp, and a luscious creamy sauce, ready in under 30 minutes.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat.