Save to Pinterest 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.
I first made this for a date night at home and was amazed at how easy it was to create such a restaurant-worthy dish without all the fuss. The shrimp soak up the creamy sauce and every bite feels special yet simple.
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), 1/2 cup (60 g) sun-dried tomatoes in oil (drained and sliced), 2 cups (60 g) baby spinach
- Liquids: 2 1/2 cups (600 ml) low-sodium chicken or vegetable broth, 1 cup (240 ml) heavy cream
- Cheese & Dairy: 1/2 cup (50 g) freshly grated Parmesan cheese
- Seasonings: 1 tsp dried Italian herbs, 1/2 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 and 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 until just 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.
- Finish sauce:
- Stir in spinach and Parmesan, then return shrimp to the pot. Heat through for 2 minutes, letting spinach wilt and shrimp warm.
- Season and serve:
- Taste and adjust seasonings. Serve immediately, garnished with fresh basil and extra Parmesan.
Save to Pinterest My family absolutely loves this pasta and always request it for special occasions. It is now a tradition to serve it for birthdays and celebrations.
Pairings and Serving Suggestions
Serve with garlic bread and a green salad for a complete meal. A crisp Pinot Grigio or Sauvignon Blanc is perfect with this pasta.
Recipe Variations
Use half-and-half instead of cream for a lighter version, or swap in gluten-free pasta to match dietary needs. Opt for extra basil or spinach for added color and nutrition.
Storage and Leftovers
Store leftovers in an airtight container for up to two days. Reheat gently with a splash of cream to restore the creamy texture.
Save to Pinterest This elegant pasta is surprisingly quick and always impresses. One pot, thirty minutes, and endless flavor.
Common Recipe Questions
- → Can I substitute the pasta type?
Yes, penne or rigatoni work best, but other short pasta shapes can be used without affecting the texture much.
- → How do I know when the shrimp is cooked?
Cook shrimp until they turn pink and opaque, about 2 minutes per side; avoid overcooking to keep them tender.
- → Is it possible to make this dairy-free?
You can replace heavy cream and Parmesan with plant-based alternatives for a dairy-free version, though the sauce texture may vary.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy, tangy flavors nicely.
- → Can I prepare this in advance?
Best enjoyed fresh, but leftovers can be stored refrigerated and gently reheated; add a splash of broth if sauce thickens.