Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

There’s nothing quite like a warm bowl of creamy pasta at the end of a busy day—rich sauce, succulent shrimp, sun-dried tomato tang, and tender spinach all coming together. This dish feels like a comforting dinner you’d get at your favorite Italian spot, but you can make it in your kitchen without fuss. Perfect for weeknights, but elegant enough if friends drop by.

Recipe Info

*Calories are approximate, based on full cream, cheese, etc. You can lighten it up (see variations) to reduce calories.

Ingredients You’ll Need

• 1¼ pounds shrimp (U31-40 count), cleaned & deveined
• 1 teaspoon kosher salt (Diamond Crystal is used in the original)
• ½ teaspoon baking soda
• 3 tablespoons sun-dried tomato oil (oil from a jar of sun-dried tomatoes)
• ½ teaspoon crushed hot red pepper flakes
• 1 pound linguine (or your favorite long pasta)
• 1 cup oil-packed sun-dried tomatoes, drained & sliced into strips
• 3 tablespoons extra-virgin olive oil
• 8 garlic cloves, sliced
• ¾ cup low-sodium chicken stock
• ¾ cup heavy cream
• 10 oz baby spinach
• ½ cup grated Pecorino Romano cheese
• ¼ cup packed fresh basil leaves
• Salt & pepper, to taste
• Reserved pasta water (about 2 cups)

Step-By-Step Instructions

1. Brine the shrimp.
   In a bowl, combine the shrimp with 1 teaspoon salt, ½ teaspoon baking soda, 3 tablespoons sun-dried tomato oil, and the red pepper flakes. Set aside for 10-15 minutes. This helps the shrimp stay plump and flavorful.
2. Cook the pasta.
   Bring a large pot of salted water to boil (use about 2 tablespoons salt per gallon). Cook the linguine until about 1 minute less than al dente. Reserve about 2 cups of the pasta water, then drain.
3. Cook the shrimp.
   While the pasta cooks, heat a large skillet over medium heat and add 3 tablespoons extra-virgin olive oil. Add the brined shrimp and cook 60-90 seconds per side, or until cooked through. Remove shrimp and tent with foil to keep warm.
4. Make the sauce base.
   In the same skillet (lower heat to medium-low), add the sliced garlic. Cook 1-2 minutes until fragrant. Then add the sun-dried tomato strips and sauté another 30-60 seconds.
5. Deglaze & simmer.
   Increase heat to high. Scrape the bottom of the pan to release any browned bits. Then add the chicken stock and bring to a gentle simmer. Reduce heat to medium; cook for about 3 minutes.
6. Add cream, spinach & cheese.
   Stir in heavy cream, baby spinach, and Pecorino Romano. Cook until the sauce thickens and bubbles slightly, about 3-5 minutes.
7. Combine everything.
   Add the drained pasta and the cooked shrimp back into the skillet. Toss to combine. If the sauce seems too thick or the pasta looks dry, add reserved pasta water little by little until you reach your desired creamy consistency. Taste, and adjust salt & pepper. Finally, stir in basil leaves.
8. Serve immediately.
   Plate up while hot. Garnish with extra basil or a sprinkle of Pecorino if you like. Enjoy while creamy!

Helpful Notes & Tips

• Use good shrimp: If using frozen shrimp, thaw fully and pat dry. Brining helps to improve texture.
• Reserve pasta water: This starchy water is great to loosen the sauce without watering it down.
• Control creaminess: Heavy cream gives richness; if you prefer lighter, see variations below. Also, don’t overcook once adding cream—it should bubble gently, not boil furiously.
• Adjust spice: The crushed red pepper flakes add heat. If sensitive, reduce or omit. If you like more, you can add a pinch more.
• Cheese substitutes: Pecorino Romano is tangy. Parmesan or other salty hard cheeses also work in a pinch.
• Leftovers: Best eaten fresh. But it can be stored in fridge in an airtight container for up to 3 days. Reheat gently on stovetop, adding a splash of milk or water to loosen.

Recipe Variations

• Chicken instead of shrimp: Swap shrimp for diced chicken breast or thighs. Cook chicken first, then remove, follow same steps, and add chicken back in.
• Lighter version: Use half-and-half or whole milk instead of heavy cream, reduce cheese amount. Use less oil.
• No wine version: Omit the wine; use more chicken stock. You may want to add a little extra lemon juice for brightness.
• Vegetarian twist: Skip the shrimp; use mushrooms or roasted vegetables (e.g. zucchini, bell peppers) to bulk up instead of protein. Maybe add a little extra cheese or white bean for protein.

Serving Suggestions

• Serve this pasta with a simple green salad dressed with lemon vinaigrette to cut through the creaminess.
• A side of crusty bread or garlic bread is perfect for mopping up that creamy sun-dried tomato sauce.
• Add a squeeze of fresh lemon on top for brightness if desired.

Conclusion

I hope this Creamy Sun-Dried Tomato Shrimp with Spinach Pasta becomes one of your go-to comfort meals—it’s rich, flavorful, and yet simple enough to make on a weeknight when time is tight. Shrimp, sun-dried tomatoes, a touch of spice, and that creamy sauce all cozy up together. Whether you share it with family, friends, or enjoy it solo, may every creamy, tangy bite feel like a small celebration at home. Happy cooking!