Creamy Shrimp Sun-dried Pasta

Creamy shrimp pasta with sun-dried tomatoes is my weeknight secret when time is tight but everyone wants something restaurant quality. Succulent shrimp mingle with tangy sun-dried tomatoes and a lush cream sauce all tossed with tender spaghetti and fresh basil. It is ready in twenty minutes and always gets scraped-clean plates.

Every time I make this pasta I am reminded of my first attempt on a cold evening. The aroma of garlic and basil filled my kitchen and now it has become a comfort dish I reach for when I want everyone to feel spoiled.

Ingredients

• Spaghetti noodles: Essential base for the dish Use classic durum wheat pasta for best texture
• Olive oil: Helps cook shrimp and brings richness Choose a quality extra virgin olive oil for flavor
• White shrimp: Sweet and tender when just cooked Buy peeled and deveined for speed and ease
• Salt: Brightens and seasons every layer Fine sea salt dissolves quickly for even seasoning
• Ground black pepper: Adds warmth and a little edge Use freshly cracked for best punch
• Butter: Delivers creamy mouthfeel and depth Go for European style if you have it
• Garlic: Brings sharpness and classic Italian backbone Use fresh cloves and mince right before cooking
• Sun-dried tomatoes: Add tangy sweetness and color Choose tomatoes packed in oil for flexibility
• All-purpose flour: Helps thicken the cream sauce Sift before measuring for smoothness
• Heavy cream: Creates the luxurious texture in the sauce Opt for high butterfat content for thickness
• Parmesan cheese: Salty nutty punch that rounds out the sauce Get a wedge and grate it fresh for top flavor
• Baby spinach: Wilts delicately into pasta and adds freshness Look for crisp deep green leaves
• Fresh basil: A hit of sweet aroma at the end Thinly slice right before serving for fragrance

Step-by-Step Instructions

Boil the Pasta:

Cook spaghetti in a large pot of salted water Bring the water up to a rolling boil then add noodles and stir frequently Cook until al dente which should take about ten minutes Drain well and toss with a drizzle of olive oil to prevent sticking Set aside

Sear the Shrimp:

Heat olive oil in a large skillet over medium high heat for about two minutes Add the shrimp in a single layer and season with salt and pepper Sauté for five minutes flipping halfway through until the shrimp are pink and lightly browned on both sides Remove the shrimp to a plate and keep warm

Make the Sauce Base:

In the same skillet melt the butter over medium heat Add garlic and sun-dried tomatoes and sauté for just one minute stirring constantly until fragrant Sprinkle in the flour and stir until everything is well blended This step lets the flour cook off any raw flavor

Simmer and Thicken:

Pour in the heavy cream and stir immediately to blend Sprinkle in the Parmesan cheese Keep stirring and bring the sauce to a gentle simmer Reduce the heat to medium and keep it moving until the sauce thickens to a creamy consistency This should take about two to three minutes

Wilt the Greens:

Add the baby spinach to the simmering sauce Cook for about one minute stirring until the spinach softens and turns bright green

Bring Everything Together:

Return the cooked shrimp to the skillet Toss gently to make sure every shrimp gets coated with sauce Add the cooked spaghetti and use tongs to toss everything together so the pasta absorbs the creamy mixture

Finish and Serve:

Scatter fresh basil over the top and sprinkle extra Parmesan if you like Finish with a drop of olive oil for shine Serve hot and enjoy immediately

Pin

Sun-dried tomatoes are my favorite part They bring this dish to life with their tangy kick and chewy texture I once made this for my sister's birthday dinner and now she asks for it every time she visits The way they soak up the cream sauce is unbeatable

Storage Tips

Let the pasta cool completely before storing or the sauce will get gummy Store in an airtight container in the refrigerator for up to three days For best results when reheating add a splash of water or cream to loosen the sauce

Ingredient Substitutions

No shrimp You can use chunks of chicken breast or keep it vegetarian by doubling the spinach and adding sautéed mushrooms Instead of heavy cream try a blend of half and half and milk for a lighter version If sun-dried tomatoes are tough to find use cherry tomatoes roasted with a little olive oil and garlic

Serving Suggestions

This pasta truly shines as the centerpiece of a meal I love to serve it with a crisp green salad and a big loaf of garlic bread If you want to make it even more special scatter toasted pine nuts or extra herbs for a pop of texture and taste

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Cultural Context

Cream-based pastas with seafood trace back to Italian coastal cooking While Napoletana traditions may favor tomato sauces this creamy version echoes the comfort dishes you might find in northern Italy This recipe balances that Italian love for both freshness and indulgence in every bite

Recipe FAQs

→ How can I prevent the pasta from sticking together?

Toss drained spaghetti with a little olive oil to keep the strands separated before mixing with the sauce.

→ What type of shrimp works best?

Use peeled, deveined white or pink shrimp. Fresh or thawed frozen shrimp both work for this dish.

→ Can I substitute another type of pasta for spaghetti?

Yes, linguine or fettuccine work well for holding the creamy sauce and shrimp together.

→ How do I reheat leftovers without drying them out?

Reheat gently over low heat on the stovetop, adding a splash of water or cream to loosen the sauce as it warms.

→ Is it possible to make this dish ahead of time?

You can prepare the sauce and cook the pasta in advance. Combine just before serving for the best texture.

→ Are there alternatives to sun-dried tomatoes?

You can substitute fresh cherry tomatoes for a lighter flavor, but sun-dried adds a deeper, tangier taste.