Save A luscious, crowd-pleasing pasta featuring tender shrimp in a creamy sun-dried tomato sauce, all made in a single pot for easy weeknight elegance.
The first time I made this pasta, my family requested it again within the same week. The shrimp infuses the sauce with incredible flavor, and the recipe comes together surprisingly quickly for something so decadent.
Ingredients
- Seafood: 1 lb (450 g) large shrimp, peeled and deveined
- Pasta: 12 oz (340 g) penne or rigatoni
- Vegetables & Aromatics: 1 tbsp olive oil, 3 cloves garlic (minced), 1 small yellow onion (finely chopped), ½ cup (60 g) sun-dried tomatoes in oil (drained and sliced), 2 cups (60 g) baby spinach
- Liquids: 2 ½ cups (600 ml) low-sodium chicken or vegetable broth, 1 cup (240 ml) heavy cream
- Cheese & Dairy: ½ cup (50 g) freshly grated Parmesan cheese
- Seasonings: 1 tsp dried Italian herbs, ½ tsp crushed red pepper flakes (optional), salt and black pepper (to taste)
- Garnish: Fresh basil leaves (torn), extra Parmesan cheese (for serving)
Instructions
- Sauté Aromatics:
- In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add Garlic & Tomatoes:
- Stir in garlic and sun-dried tomatoes, sauté for 1 minute until fragrant.
- Cook Shrimp:
- Add shrimp and season with salt, pepper, and Italian herbs. Cook for 2 minutes per side, just until pink. Remove shrimp and set aside.
- Simmer Liquids:
- Pour in broth and cream, stirring to combine. Bring to a gentle simmer.
- Cook Pasta:
- Add pasta, stirring to submerge as much as possible. Cover and cook, stirring occasionally, for 12–14 minutes until pasta is al dente and liquid has reduced to a velvety sauce.
- Add Spinach & Cheese:
- Stir in spinach and Parmesan. Return shrimp to the pot. Heat through for 2 minutes, allowing spinach to wilt and shrimp to warm.
- Finish & Serve:
- Taste and adjust seasonings. Serve immediately, garnished with fresh basil and extra Parmesan.
Save This pasta has become a celebratory meal in our household. On busy evenings, everyone enjoys helping layer the ingredients and seeing the sauce come together in one pot.
Required Tools
Large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Contains shellfish (shrimp), dairy (cream, Parmesan), and wheat (pasta). Always check ingredient labels if you have sensitivities.
Nutritional Information
Per serving: Calories: 590, Total Fat: 25 g, Carbohydrates: 54 g, Protein: 36 g
Save Serve this gorgeous shrimp pasta with a glass of crisp white wine for the perfect easy dinner. Everyone will ask for seconds!
Recipe FAQ
- → What type of shrimp is best for this dish?
Large peeled and deveined shrimp work best to ensure tenderness and quick cooking.
- → Can I substitute the pasta type?
Penne or rigatoni are recommended for their ability to hold the creamy sauce, but other short pasta shapes can be used.
- → How do sun-dried tomatoes influence the flavor?
Sun-dried tomatoes add a rich, tangy sweetness that complements the creamy sauce beautifully.
- → Is it possible to lighten the sauce?
Yes, swap heavy cream for half-and-half for a lighter, less rich sauce without losing creaminess.
- → What garnishes enhance this dish?
Fresh basil leaves and extra grated Parmesan add aroma and a burst of flavor just before serving.
- → Can this be made gluten-free?
Using gluten-free pasta ensures the dish is suitable for gluten-sensitive diets without altering flavor.