Description
A delightful blend of creamy sauce, sun-dried tomatoes, and shrimp over pasta, garnished with fresh spinach.
Ingredients
Scale
- 8 oz (225 g) pasta of your choice
- 1 lb (450 g) shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions. Drain it and set it aside.
- Sauté garlic: In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic to the skillet, sautéing for 1-2 minutes until fragrant.
- Cook the shrimp until they turn pink and are cooked through, about 3-4 minutes.
- Mix in the chopped sun-dried tomatoes and let them cook for another minute.
- Add the heavy cream and bring the mixture to a gentle simmer.
- Add the fresh spinach, cooking until it wilts.
- Combine the cooked pasta and sprinkle Parmesan cheese over it, mixing until well combined.
- Season to taste with salt and pepper.
- Garnish with fresh basil leaves and serve.
Notes
For a lighter version, substitute half-and-half or whole milk for some of the heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg