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