Description
A rich, indulgent, and surprisingly easy pasta dish featuring seared shrimp, sun-dried tomatoes, and spinach in a creamy parmesan sauce. Perfect for date nights or quick weeknight dinners.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces fettuccine or linguine
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy whipping cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1/2 cup freshly grated parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon Italian seasoning (dried oregano and basil)
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining, then set pasta aside.
- Pat shrimp dry with paper towels and season lightly with salt and pepper.
- Heat a large skillet over medium-high heat. Add butter and melt. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from pan and set aside.
- Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 1 minute, then add heavy cream and Italian seasoning. Stir to combine.
- Let the cream mixture simmer gently for 3-4 minutes until it thickens slightly. Stir in grated parmesan cheese until melted and smooth.
- Add cooked pasta and spinach to the sauce. Toss to combine. Add shrimp back to the pan. Add reserved pasta water a splash at a time to reach desired consistency.
- Remove from heat. Stir in lemon juice. Taste and adjust seasoning with salt or pepper. Serve immediately with extra parmesan.
Notes
Do not overcrowd the pan when searing shrimp to ensure proper browning. Keep the cream at a gentle simmer to prevent breaking. Reserve pasta water to help emulsify the sauce. If using frozen shrimp, thaw in cold water and pat very dry. For a lighter version, swap heavy cream for half-and-half or whole milk thickened with cornstarch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
Keywords: shrimp pasta, creamy pasta, marry me shrimp, date night dinner, easy weeknight meals, sun-dried tomato pasta, spinach pasta