Creamy shrimp pasta with sun-dried tomatoes is a delicious, quick and easy meal that takes just 20 minutes to prep and make. Spaghetti noodles are tossed in a thick and creamy sauce packed with shrimp and sun-dried tomatoes. It's rich, silky, and so so good. Seafood pasta has seriously never tasted so good. It's the perfect meal to serve for lunch on the patio, on busy weeknights, or a fancy dinner to impress your guests.
Why You’ll Love Creamy Shrimp Pasta with Sun-dried Tomatoes
- Simple and delicious. The natural flavors of the shrimp combined with fresh spinach, fragrant basil and garlic, nutty Parmesan, and sun-dried tomatoes yields a decadent restaurant-quality plate of seafood pasta.
- Quick and easy. Who knew something that tastes so good could be created in less than 15 minutes? This creamy shrimp pasta with sun-dried tomatoes is nearly effortless, and anyone can make it (espeically beginner cookes)
- Total comfort food goals. Each bite of spaghetti noodles is coated with the thickest and creamiest sauce for major comfort all around.
Ingredients
To make this delicious and creamy shrimp pasta with sun-dried tomatoes, you will need the following ingredients (full quantities in recipe card below):
- pasta - I like to use a thin long noodle for this creamy pasta dish such as spaghetti, linguine, and fettuccine, but any type of pasta will work.
- olive oil
- shrimp, peeled and deveined
- salt and pepper
- butter
- garlic
- sun-dried tomatoes - In contrast to fresh tomatoes, the sun-dried version provides an intense taste of sweetness and tartness.
- all-purpose flour - helps to thicken the sauce.
- heavy cream
- Parmesan cheese, grated
- baby spinach
- fresh basil
You will also need a large pot and a skillet (I used my cast-iron skillet).
How to Make the Best Creamy Shrimp Pasta with Sun-dried Tomatoes
- Boil the pasta. Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain well in a colander and set aside. Toss in some olive oil to keep the pasta from sticking together.
- Sear the shrimp. Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
- Sauté aromatics. In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
- Make the creamy sauce. Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency. Stir in spinach and cook until softened, about 1 minute.
- Toss and serve. Return the cooked shrimp to the skillet and toss well to coat. Add in cooked spaghetti and toss well to combine. Sprinkle fresh basil and extra Parmesan cheese on top and drizzle with olive oil if desired.
Storing and Reheating Instructions
- How to store: Allow the pasta to cool completely before storing. Then, transfer to an airtight container and store in the refrigerator for up to 3 days.
- How to reheat on the stovetop: Reheat leftover pasta on the stovetop in a shallow saucepan over low heat until warmed through, about 5 or so minutes. You may need to add additional water if the sauce gets too thick while reheating.
- How to reheat on the microwave: You can also reheat creamy shrimp pasta covered in a microwave-safe container in the microwave. Heat in 20-second intervals, frequently stirring until heated all the way through.
More Pasta Recipes
- Shrimp Fettuccine Alfredo Pasta Bake
- Mascarpone Pesto Pasta
- Mussels Pasta in Tomato Sauce
- Pasta Bake with Sausage (Baked Ziti)
- Spaghetti Carbonara
- Pesto Penne Pasta
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Creamy Shrimp Pasta with Sun-dried Tomatoes
- Total Time: 20 minutes
- Yield: 4 servings
Description
Creamy shrimp pasta with sun-dried tomatoes is a delicious, quick and easy meal that takes just 20 minutes to prep and make. The perfect weeknight dinner.
Ingredients
- ½ lb. (8 oz.) spaghetti noodles
- 2 tablespoons olive oil
- 1 lb. white shrimp, peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- ¼ cup sun-dried tomatoes
- 1 teaspoon all-purpose flour
- 1 cup heavy cream
- ¼ cup Parmesan cheese, grated
- 3 cups baby spinach
- 2 tablespoons fresh basil, finely sliced
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain well in a colander and set aside. Toss in some olive oil to keep the pasta from sticking together.
- Meanwhile, heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
- In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
- Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
- Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.
- Add in cooked spaghetti and toss well to combine. Sprinkle fresh basil and extra Parmesan cheese on top and drizzle with olive oil if desired.
Notes
How to store: Allow the pasta to cool completely before storing. Then, transfer to an airtight container and store in the refrigerator for up to 3 days.
How to reheat on the stovetop: Reheat leftover pasta on the stovetop in a shallow saucepan over low heat until warmed through, about 5 or so minutes. You may need to add additional water if the sauce gets too thick while reheating.
How to reheat on the microwave: You can also reheat creamy shrimp pasta covered in a microwave-safe container in the microwave. Heat in 20-second intervals, frequently stirring until heated all the way through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Jamie Gaye says
My favorite shimp pasta recipe 😋 so easy and tastes amazing!
Nicole says
I’m not much of a cook but this was easy enough for me to make and it tasted great.
Tamara Reaume says
This was delicious! I used reconstituted sundried tomatoes. Both my husband and I loved it. I thinned out the sauce with pasta water too. I'll definitely make it again.
Amber says
Made this for supper tonight. Super tasty!!!!
Sajeda says
I made this for the Monthly Cooking Challenge and it was so delicious! I had leftover cream and was craving pasta and found this recipe and am so glad I did - my husband and I enjoyed this so much!
Jude says
Hi Sam, are you using dry sundried tomatoes or those in oil? I'm eager to try this!
Sam Hu | Ahead of Thyme says
Hi Jude, I used ones in oil. Let me know how it goes!