Creamy Shrimp Sun-dried Pasta (Printable Version)

Juicy shrimp, sun-dried tomatoes, and spinach meet creamy sauce for a quick, satisfying pasta dish.

# Ingredients:

→ Pasta

01 - 225 grams spaghetti noodles

→ Seafood

02 - 450 grams white shrimp, peeled and deveined

→ Sauce and Aromatics

03 - 30 millilitres olive oil
04 - 28 grams butter
05 - 1 tablespoon garlic, minced
06 - 35 grams sun-dried tomatoes
07 - 1 teaspoon all-purpose flour
08 - 240 millilitres heavy cream
09 - 25 grams Parmesan cheese, grated

→ Vegetables & Herbs

10 - 90 grams baby spinach
11 - 2 tablespoons fresh basil, finely sliced

→ Seasoning

12 - 0.5 teaspoon salt
13 - 0.25 teaspoon ground black pepper

# Steps:

01 - Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente according to package instructions, about 10 minutes. Drain thoroughly in a colander and toss with a splash of olive oil to prevent sticking.
02 - In a large skillet, heat olive oil over medium-high heat for 2 minutes until shimmering. Add the shrimp and season with salt and black pepper. Sauté for 5 minutes until shrimp are pink and lightly browned on both sides. Transfer cooked shrimp to a plate and set aside.
03 - Using the same skillet, melt butter over medium heat. Add minced garlic and sun-dried tomatoes. Sauté until the garlic is aromatic, about 1 minute. Sprinkle in the flour and stir to combine.
04 - Pour in heavy cream and sprinkle in grated Parmesan cheese. Stir continuously and bring the sauce to a gentle simmer. Reduce heat to medium and cook, stirring, until sauce thickens to desired consistency.
05 - Add baby spinach to the skillet and cook just until wilted, about 1 minute. Return the sautéed shrimp to the pan and mix to coat evenly with sauce.
06 - Add cooked spaghetti to the skillet. Toss thoroughly to combine pasta with shrimp and sauce. Sprinkle with fresh basil and extra Parmesan if desired, and drizzle with additional olive oil to serve.

# Notes:

01 - Allow pasta to cool fully before transferring to an airtight container; refrigerate up to 3 days.
02 - To reheat, use a shallow saucepan over low heat, stirring and adding water if needed to loosen the sauce.
03 - Alternatively, reheat covered in a microwave-safe container in short intervals, stirring often for even warming.

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