Shrimp Sun-dried Pasta (Printable Recipe)

Saucy shrimp, sun-dried tomatoes, and spinach tossed in a creamy blend for quick, crave-worthy noodles.

# Ingredients You'll Need:

→ Pasta

01 - 225 grams spaghetti

→ Seafood

02 - 450 grams peeled white shrimp

→ Sauce and Aromatics

03 - 28 grams butter
04 - 35 grams sun-dried tomatoes
05 - 1 tablespoon minced garlic
06 - 30 millilitres olive oil
07 - 1 teaspoon plain flour
08 - 25 grams grated Parmesan
09 - 240 millilitres heavy cream

→ Vegetables & Herbs

10 - 2 tablespoons chopped fresh basil
11 - 90 grams baby spinach

→ Seasoning

12 - 0.25 teaspoon black pepper
13 - 0.5 teaspoon salt

# Steps to Follow:

01 - Toss the drained spaghetti into the skillet, coating it all in the creamy shrimp sauce. Shower over chopped basil, throw in extra Parmesan or drizzle a little more olive oil if you want. Dish up and dig in.
02 - Drop the spinach into your skillet. It only needs about a minute to wilt down, then add your cooked shrimp back to the pan, making sure everything gets coated in sauce.
03 - Slowly pour in your heavy cream, sprinkle in Parmesan, and keep stirring while it gently simmers. If it looks a little thin, cook a bit longer on medium heat until it thickens up just like you want.
04 - Melt your butter in that same skillet over medium. Toss in the garlic and chopped sun-dried tomatoes, stirring until the garlic smells amazing, about a minute. Dust the flour in, give it a stir so there are no lumps.
05 - Drizzle olive oil into your skillet and wait till it’s hot. Toss in shrimp, seasoning with salt and pepper, and cook for around 5 minutes till they turn pink and get a touch of brown. Move them off to a plate for now.
06 - Fill a big pot with salty water and bring it up to a rolling boil. Plop in your spaghetti. Cook just until it’s got a little bite (check the box for how long, probably 10 minutes). Drain well, then give the pasta a quick toss in a bit of olive oil so it won’t stick.

# Extra Tips:

01 - Let your pasta cool all the way, then seal in a food container and pop it in the fridge for up to three days.
02 - Warm it up in a shallow pan over low heat. Stir often and splash in some water if the sauce needs loosening up.
03 - You can also use the microwave: cover and heat in short bursts, giving it a good stir in between to warm it through.

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