Description
Garlic Butter Shrimp Pasta with Spinach and Sun-Dried Tomatoes
Ingredients
12 oz spaghetti or linguine
1 lb shrimp, peeled and deveined
3 tbsp olive oil or butter
3 garlic cloves, minced
1 cup fresh spinach
½ cup sun-dried tomatoes, chopped
½ cup heavy cream
¼ cup grated Parmesan cheese
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley or basil for garnish
Directions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Cook the shrimp:
Heat 1 tbsp olive oil or butter in a large skillet over medium heat. Season shrimp with salt and pepper, and sauté for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
Sauté garlic and spinach:
In the same skillet, add the remaining olive oil or butter. Sauté garlic for 1 minute until fragrant. Add the spinach and sun-dried tomatoes, cooking until the spinach wilts.
Make the sauce:
Pour in the heavy cream and stir well. Add Parmesan cheese and red pepper flakes (if using). Simmer for 2-3 minutes until the sauce thickens slightly.
Combine everything:
Add the cooked pasta and shrimp to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Adjust seasoning with salt and pepper.
Serve:
Plate the pasta and garnish with fresh parsley or basil and extra Parmesan cheese. Serve warm and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, prep all ingredients: mince garlic, chop sun-dried tomatoes, grate Parmesan, and pat shrimp dry. Begin boiling heavily salted pasta water. As it heats, cook the shrimp in your skillet. Once removed, immediately start the sauce in the same pan to utilize the flavorful fond. When adding the cream and cheese, keep the heat at a gentle simmer to prevent separation. Finally, toss the drained pasta directly into the skillet with the sauce, adding reserved pasta water a tablespoon at a time until the sauce clings perfectly to the noodles.
Serving Suggestions
This rich pasta dish pairs beautifully with a crisp, acidic side to cut through the cream. Serve it with a simple arugula salad dressed in lemon vinaigrette. For a heartier meal, add a side of crusty garlic bread. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the garlic and shrimp perfectly. For presentation, use tongs to twirl the pasta into nests on each plate, ensuring each serving gets an equal share of shrimp, tomatoes, and spinach.
How-to Summary
In summary, this 30-minute meal involves cooking pasta and setting aside pasta water. Shrimp is sautéed and set aside. A creamy garlic, spinach, and sun-dried tomato sauce is made in the same skillet. Everything is combined and tossed with pasta water to create a luxurious, restaurant-quality dish ready for garnishing and serving.
Frequently Asked Questions
Can I use milk instead of heavy cream?
We do not recommend it, as milk will likely curdle when simmered with acid from the tomatoes. For a lighter option, use half-and-half, but avoid boiling it.
How can I make this dish spicier?
Increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne pepper to the sauce. You can also garnish with sliced fresh chili.
Can I use frozen shrimp?
Yes, ensure they are fully thawed and patted very dry before cooking to avoid steaming them in the pan.
What’s a good substitute for sun-dried tomatoes?
Use roasted red peppers or a tablespoon of tomato paste for a different but still flavorful depth.
How do I store and reheat leftovers?
Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly and become rubbery if left too long. Remove them as soon as they turn pink and opaque.
- Skipping the pasta water: The starchy water is essential for helping the sauce emulsify and cling to the pasta.
- Burning the garlic: Sauté it only until fragrant (about 30-60 seconds) over medium heat to prevent a bitter taste.
- Adding cheese to boiling sauce: Let the sauce simmer gently before adding Parmesan to prevent it from clumping or becoming grainy.
Conclusion
This Garlic Butter Shrimp Pasta is the ultimate quick yet impressive dinner. By following the step-by-step guide and heeding the common mistakes, you’ll create a creamy, flavorful dish that feels indulgent any night of the week. The combination of succulent shrimp, vibrant spinach, and tangy sun-dried tomatoes in a rich garlic Parmesan sauce is guaranteed to become a family favorite. Enjoy the process and the delicious results!