When the craving hits for something rich, satisfying, and just a little bit fancy, creamy sun-dried tomato shrimp pasta delivers on all fronts. It’s one of those rare meals that feels indulgent without being fussy, luxurious without being overly heavy. The combination of plump, juicy shrimp, silky linguine, and a sun-dried tomato cream sauce makes this pasta dish not only crave-worthy, but entirely weeknight-friendly. From the first garlicky bite to the last swirl of sauce, it’s the kind of pasta that feels like it came from your favorite trattoria—but made effortlessly at home.
Print
Creamy Sun-Dried Tomato Shrimp Pasta That’s Perfect Every Time
- Total Time: 45 minutes
- Yield: 4 servings
Description
Creamy Sun-Dried Tomato Shrimp Pasta is a luscious, flavor-packed dish with juicy shrimp, tender linguine, garlicky spinach, and a silky tomato-cream sauce. Perfect for weeknights or date nights, it comes together quickly and tastes like a restaurant-quality meal.
Ingredients
1 ¼ pounds large shrimp, peeled and deveined
1 teaspoon kosher salt
½ teaspoon baking soda
3 tablespoons oil from sun-dried tomatoes
½ teaspoon crushed red pepper flakes
1 pound linguine
1 cup sun-dried tomatoes in oil, drained and sliced
3 tablespoons olive oil
8 cloves garlic, thinly sliced
¾ cup low-sodium chicken stock
¾ cup heavy cream
10 ounces baby spinach
½ cup finely grated hard Italian-style cheese
¼ cup fresh basil leaves, loosely packed
Black pepper, to taste
Up to 2 cups reserved pasta cooking water, as needed
Instructions
1. In a medium bowl, toss the shrimp with the salt, baking soda, sun-dried tomato oil, and red pepper flakes. Let sit for 10 to 15 minutes while you prepare the other ingredients.
2. Bring a large pot of well-salted water to a boil. Cook the linguine until about 1 minute shy of al dente. Reserve 2 cups of the pasta water, then drain.
3. Heat a large skillet over medium heat and add the olive oil. Once hot, add the shrimp in a single layer. Cook for 1 to 1½ minutes per side, just until opaque and cooked through. Transfer shrimp to a plate and keep warm.
4. Lower the heat to medium-low and add the garlic to the same skillet. Cook for 1 to 2 minutes, stirring often, until fragrant and lightly golden.
5. Stir in the sun-dried tomatoes and cook for about 30 seconds. Pour in the chicken stock and raise the heat slightly, scraping up any flavorful bits from the bottom of the pan.
6. Simmer for 2 to 3 minutes, then add the cream, spinach, and grated cheese. Cook, stirring, until the spinach wilts and the sauce begins to thicken, about 3 to 5 minutes.
7. Add the cooked pasta and shrimp back to the skillet. Toss gently until the pasta is al dente and well coated in the sauce. If the pasta seems dry, add reserved pasta water a little at a time until creamy.
8. Season with black pepper to taste, remove from heat, and fold in the basil. Serve immediately.
Notes
To prevent overcooking, be sure to remove the shrimp from the pan as soon as they turn pink. For a lighter version, use half-and-half instead of cream, and for extra richness, try adding a spoonful of mascarpone to the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Quick & Easy Dinners
- Method: Stovetop
- Cuisine: Italian-inspired
A Shrimp Pasta Worth Craving Again and Again
The reason this creamy sun-dried tomato shrimp pasta works so beautifully comes down to balance. Every element has a role to play: the shrimp bring protein and a touch of sweetness, the sun-dried tomatoes offer concentrated tang and depth, and the cream ties everything together into a luscious, restaurant-style sauce.
What sets this apart from other shrimp pastas is the sheer intensity of flavor packed into every bite. Sun-dried tomatoes do a lot of heavy lifting here—they’re rich and slightly smoky, with just the right amount of sweetness to cut through the cream. Using their oil to marinate the shrimp adds another layer of savory depth that plain olive oil just can’t match.
Then there’s the spinach. While it may seem like an optional add-in, it’s actually the ingredient that rounds out the whole dish. The fresh, slightly bitter notes from the spinach cut the richness of the cream and cheese, offering freshness without distraction. It’s not just about color—it’s about balance, and this pasta nails it.
Ingredients That Build Bold Flavor
The foundation of this pasta starts with high-quality shrimp. Look for large, peeled and deveined shrimp, ideally wild-caught. The key to shrimp that’s plump and tender instead of rubbery is a quick toss in kosher salt and a pinch of baking soda. This trick helps them stay juicy even after cooking, making every bite succulent.
Don’t skip the oil from the jar of sun-dried tomatoes—it’s liquid gold. Rich with tomato essence and subtle aromatics, this oil becomes the base of the shrimp marinade and carries its flavor all the way through the sauce. It infuses the seafood with a tomato-forward umami punch before it ever hits the skillet.
To create creaminess without turning the sauce into something overly heavy, you’ll use a combination of chicken stock, heavy cream, and finely grated Italian cheese. The stock adds body and depth, the cream brings richness, and the cheese pulls it all together into a silky, cling-to-the-noodle sauce. No one element overpowers the others—it’s pure harmony.
A Step-by-Step Look at This Creamy Pasta
Before anything else, start by seasoning the shrimp with salt, baking soda, and that glorious tomato oil. A brief 10-minute rest gives the shrimp time to absorb flavor and guarantees perfect texture. It’s a small step with a big payoff.
As the pasta cooks, it’s important to reserve at least two cups of the cooking water. This starchy liquid becomes your secret weapon later when it’s time to marry the pasta with the sauce. After all, no one wants a dry noodle or a watery plate.
In the same skillet where you cooked the shrimp, sliced garlic gets just enough heat to become golden and fragrant—never browned or bitter. Sun-dried tomatoes follow, releasing their richness into the oil. A splash of chicken stock deglazes the pan, scraping up every flavorful bit stuck to the bottom.
Once the cream and spinach are stirred in, the transformation begins. The sauce thickens gently as the spinach wilts, and the grated cheese melts in, turning everything into a velvety dream. Once the pasta and shrimp are tossed back in, that reserved pasta water helps everything come together into a glossy, unified dish.
Serving, Pairing, and Storing Tips
When it comes time to serve, this creamy sun-dried tomato shrimp pasta doesn’t need much—just a little cracked black pepper and maybe a sprinkle of extra cheese. It’s stunning on its own, but if you’re building a full meal, a crisp green salad or garlicky roasted broccolini makes a fantastic companion.
For drinks, you can’t go wrong with a dry white wine like Pinot Grigio or Sauvignon Blanc. The brightness of the wine cuts through the cream while echoing the acidity of the tomatoes.
If you find yourself with leftovers (lucky you), store them in an airtight container for up to two days. When reheating, a splash of reserved pasta water or stock will help bring the sauce back to life. Avoid microwaving the shrimp too long—they’ll overcook. A quick warm-up in a skillet is best.
And don’t be afraid to give this pasta a new identity the next day—fold it into a creamy baked casserole, or slice up the shrimp and toss everything into a wrap with arugula and lemon aioli. It’s a leftover winner.
Creative Variations to Make It Your Own
This dish is versatile enough to handle substitutions and tweaks without compromising flavor. If you’re not a linguine fan, try fettuccine, spaghetti, or even short pastas like penne that trap the sauce in their ridges. Each shape gives a slightly different experience, but all are delicious.
Want to add more veggies? Mushrooms, zucchini, or cherry tomatoes roast up beautifully and blend into the sauce with ease. Not a fan of shrimp? Chicken works just as well—especially if you’re inspired by this quick creamy chicken bacon pasta that uses a similar flavor base.
If you’re craving heat, a pinch more crushed red pepper will wake things up. Want to lighten it? Swap heavy cream for half-and-half, or add a splash of white wine in place of some of the chicken stock. And for extra decadence, a touch of mascarpone melts in like a dream.
Why This Pasta Belongs in Your Regular Rotation
It’s hard to beat a dinner that looks and tastes like it took hours—but only needs 45 minutes from prep to plate. This creamy sun-dried tomato shrimp pasta checks every box: fast, flavorful, and downright gorgeous.
Because it doesn’t rely on fancy techniques or hard-to-find ingredients, it’s easy enough for a Tuesday but elevated enough for hosting. Serve it on a big platter with crusty bread, and it’ll be the highlight of the table.
And if you’re a fan of comforting, saucy pastas, this recipe pairs beautifully with something like this one-pot creamy chicken taco pasta—both make bold weeknight options with big flavor and minimal cleanup.
In the end, it’s not just the creaminess or the shrimp or the sun-dried tomatoes that make this dish shine. It’s how everything comes together effortlessly, leaving you with a pasta that’s as satisfying to make as it is to eat.
Frequently Asked Questions
Is creamy sun-dried tomato shrimp with spinach pasta healthy?
While it’s indulgent, this dish includes nutrient-rich ingredients like spinach and lean shrimp. The key is portion size—one bowl delivers a great balance of protein, fiber, and satisfaction.
What pasta goes best with shrimp and sun-dried tomatoes?
Linguine is ideal because it clings to the creamy sauce, but fettuccine, spaghetti, or even rigatoni work well. Any pasta with enough surface area to hold the sauce will shine.
Can I make this dish dairy-free or gluten-free?
Yes! Use a dairy-free cream alternative and omit the cheese, or sub in nutritional yeast. For gluten-free, just use a GF pasta and double-check your stock and sun-dried tomatoes for hidden gluten.
How do I avoid overcooking the shrimp in shrimp with sun-dried tomatoes pasta?
Cook shrimp just until opaque—about 1 to 1½ minutes per side. Pull them from the pan as soon as they curl and turn pink, then return them at the very end to gently reheat.
Conclusion
Creamy sun-dried tomato shrimp pasta is more than just a meal—it’s a reason to gather, to savor, to enjoy the act of cooking as much as the result. With bold flavors, luscious texture, and vibrant color, it’s the kind of dish that earns its place on your table again and again. Whether you’re impressing guests or treating yourself, this pasta brings comfort and elegance to any night of the week.
For more successful recipes, you can visit our Pinterest account