Description
This rich and creamy pasta features tender shrimp, sun-dried tomatoes, and fresh spinach in a luscious Parmesan sauce. Perfect for a weeknight dinner or a special occasion. Serve this comforting dish with a sprinkle of fresh basil for the ultimate indulgence
Ingredients
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8 oz fettuccine or pasta of choice
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1 lb shrimp, peeled and deveined
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 cup sun-dried tomatoes, chopped
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2 cups fresh spinach
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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Salt and pepper to taste
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Fresh basil, for garnish
Instructions
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Cook the fettuccine according to package instructions; drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
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Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Remove the shrimp and set aside.
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In the same skillet, add the sun-dried tomatoes and spinach. Cook until the spinach is wilted.
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Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
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Add the cooked shrimp back to the skillet, along with the drained pasta. Toss to combine and season with salt and pepper to taste.
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Serve immediately, garnished with fresh basil.
Notes
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You can swap out the fettuccine for any pasta of your choice (penne, spaghetti, or linguine work well).
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For added flavor, consider adding a pinch of red pepper flakes for a bit of heat.
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If you prefer a lighter version, substitute the heavy cream with half-and-half or a plant-based cream alternative.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 215mg