Save It A luscious, crowd-pleasing pasta featuring tender shrimp in a creamy sun-dried tomato sauce, all made in a single pot for easy weeknight elegance.
The first time I tried this dish, I was amazed at how restaurant-quality flavors came together so quickly. The shrimp and sun-dried tomatoes add fantastic richness, and my family always requests this one after a busy week.
Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined
- Penne or rigatoni: 12 oz (340 g)
- Olive oil: 1 tbsp
- Garlic: 3 cloves, minced
- Yellow onion: 1 small, finely chopped
- Sun-dried tomatoes in oil: ½ cup (60 g), drained and sliced
- Baby spinach: 2 cups (60 g)
- Low-sodium chicken or vegetable broth: 2 ½ cups (600 ml)
- Heavy cream: 1 cup (240 ml)
- Freshly grated Parmesan cheese: ½ cup (50 g)
- Dried Italian herbs: 1 tsp
- Crushed red pepper flakes: ½ tsp (optional)
- Salt and black pepper: to taste
- Fresh basil leaves: torn, for garnish
- Extra Parmesan cheese: for serving
Instructions
- Sauté aromatics:
- Heat olive oil in a large deep skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened.
- Add garlic and tomatoes:
- Stir in garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Cook the shrimp:
- Add shrimp and season with salt, pepper, and Italian herbs. Cook for 2 minutes per side until just pink. Remove shrimp and set aside.
- Simmer the sauce:
- Pour in broth and cream. Stir to combine, then bring to a gentle simmer.
- Cook pasta:
- Add pasta to the skillet. Stir to submerge as much as possible. Cover and cook, stirring occasionally, for 12 to 14 minutes until pasta is al dente and liquid has reduced.
- Finish dish:
- Stir in spinach and Parmesan. Return shrimp to the pot. Heat through for 2 minutes so spinach wilts and shrimp warms. Taste and adjust seasonings as needed.
- Serve:
- Serve immediately, garnished with fresh basil and extra Parmesan.
Save It This meal brings everyone straight to the table with its incredible aroma. My kids help sprinkle basil and Parmesan, making it a fun weeknight ritual.
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Contains shellfish (shrimp), dairy (cream, Parmesan), and wheat (pasta). Be sure to check all ingredient labels if you have sensitivities.
Nutritional Information
Per serving: Calories 590, Total Fat 25 g, Carbohydrates 54 g, Protein 36 g
Save It Enjoy this pasta hot from the pot with extra cheese on top. It's a sure way to win over family or guests any time of year.
Recipe FAQs
- → How do I ensure the shrimp stays tender?
Cook shrimp briefly until just pink, about 2 minutes per side, to avoid overcooking and maintain tenderness.
- → Can I substitute the type of pasta used?
Penne or rigatoni work best due to their shape, but other short pasta varieties can be used for similar texture and sauce retention.
- → What’s the benefit of cooking in one pot?
Using one pot saves time and cleanup while allowing the flavors to meld together beautifully in a cohesive dish.
- → Can I make this dish dairy-free?
Replace heavy cream and Parmesan with plant-based alternatives like coconut cream and vegan cheese to suit dairy-free needs.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy tomato and seafood elements perfectly.