Bookmark
My go-to speedy shrimp pasta with creamy sauce and sun-dried tomatoes is a lifesaver on busy nights. Juicy shrimp snuggle up with zippy sun-dried tomatoes and a dreamy creamy sauce. Toss the whole thing with spaghetti and toss on loads of basil. Twenty minutes flat and there’s never a bite left on the plate.
I whip up this pasta and every time I do, I remember the first night I cooked it when it was freezing outside. Garlic and basil took over my kitchen and now whenever I want to spoil friends or just myself, I make this bowl. It’s my edible sweater weather hug.
Irresistible Ingredients
- Fresh basil: Chop right before you scatter on top to keep it smelling amazing Sweet and herby right at the finish
- Baby spinach: Wilts down fast and keeps things bright Grab crisp, deep-green leaves for best pop
- Parmesan cheese: Salty, nutty goodness and the ultimate topping Grate straight from the wedge if you can
- Heavy cream: Makes the sauce extra cozy Go for the thick stuff—it works best
- All-purpose flour: Gets the sauce just thick enough Sift if you want it super smooth
- Sun-dried tomatoes: Big bold flavor and a bit of chew Grab the ones in oil, they’re easy to use
- Garlic: No Italian vibes without it! Smash up fresh cloves right before using
- Butter: Adds creamy goodness—European butter’s a nice bonus if you’ve got it
- Ground black pepper: A little heat, a little kick Always better if you grind it fresh
- Salt: Makes everything taste brighter Use fine sea salt so it spreads out fast
- White shrimp: Tender and sweet, cooks in minutes Peeled and cleaned make life easier
- Olive oil: Start with this for those shrimp, and drizzle more before serving Pick a good extra-virgin bottle
- Spaghetti noodles: The ultimate pasta for this dish Choose classic durum wheat for the best bite
Easy Step-by-Step
- Finish and Share:
- Add a pinch of extra Parmesan and basil across the top Pour on a tiny splash of olive oil if you want Serve up hot and eat right away
- Mix it all Up:
- Pop the shrimp back into the skillet Give it a toss so every shrimp is covered Add in your cooked spaghetti Use some tongs and get it all coated in sauce
- Soften the Greens:
- Drop your baby spinach into the warm sauce Mix for about a minute and let it just wilt and turn bright green
- Thicken that Sauce:
- Add in the heavy cream and stir as soon as it goes in Sprinkle on the Parmesan Stir until it bubbles and thickens up, about two or three minutes Keep the heat at medium so it stays creamy
- Start the Sauce:
- With the same pan, melt butter on medium Toss in garlic and sun-dried tomatoes—only a minute, no more Stir the whole time so garlic doesn’t burn Add the flour and mix till it’s all blended
- Sear Your Shrimp:
- In a hot skillet with olive oil, lay out your shrimp Season with salt and pepper Sauté for five minutes, flip them halfway so both sides are golden Pull them out and put on a plate—keep them warm
- Boil Your Pasta:
- Get a big pot of salted water boiling Toss in spaghetti and stir a few times Cook about ten minutes for the perfect bite Drain, drizzle in a bit of olive oil to stop sticking Let it hang off to the side till you need it
Bookmark
Sun-dried tomatoes are my MVP here—they give every bite a punchy kick and chewy bite. I made this for my sister’s birthday and now it’s the only thing she wants me to make when she visits. They soak in all that sauce like nothing else.
Storage Made Simple
Let everything cool down before stashing or your sauce will get weird. Store airtight in the fridge for up to three days. Reheating? Add a bit of cream or water so it gets creamy again.
Easy Ingredient Swaps
No shrimp? Try chicken pieces instead or double the spinach and throw in some sautéed mushrooms to keep it meatless. Want it lighter? Use half milk and half and half in place of cream. If sun-dried tomatoes are hard to find, swap in roasted cherry tomatoes with a hit of garlic and oil.
Fun Ways to Serve
This pasta is the main event. I like to dish it up with a crunchy green salad and plenty of garlic bread. Kick it up another notch with sprinkled pine nuts or fresh herbs for more bite and flavor pop.
Bookmark
Food Traditions
Seafood and creamy pasta combos go way back to Italy’s seaside kitchens. Down south, folks might lean on tomato sauces, but up north it turns creamier. This dish lands right in the middle—fresh herbs and creamy, comforting sauce in every forkful.
Frequently Asked Questions About Recipes
- → What stops noodles from clumping together?
After draining spaghetti, swirl in a splash of olive oil before everything gets mixed up. It'll help keep the strands from sticking.
- → Which shrimp should I grab for this?
Peeled, deveined white or pink shrimp are perfect. Fresh or thawed frozen work just fine.
- → Want to swap spaghetti for something else?
Sure, grab fettuccine or linguine—they hold up with the sauce and shrimp just as well.
- → How do I warm up leftovers so they're still creamy?
Pop the pasta back on low on the stove. Splash in a bit of water or cream and give it a stir until hot and saucy.
- → Can this be made ahead?
You can cook the noodles and make the sauce separately. Combine right before eating so everything stays fresh.
- → Need a swap for sun-dried tomatoes?
Fresh cherry tomatoes work if you want something lighter, but sun-dried ones bring a big tangy kick.