Creamy pasta with shrimp, sun-dried tomatoes, spinach, and a rich garlicky Parmesan sauce.
# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz fettuccine or linguine
→ Vegetables
03 - 2 cups baby spinach
04 - 1/2 cup sun-dried tomatoes, sliced, drained
05 - 1 small yellow onion, finely chopped
→ Dairy
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tbsp unsalted butter
→ Aromatics
09 - 5 cloves garlic, minced
→ Liquids
10 - 1/2 cup chicken broth
→ Seasonings
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1/2 tsp dried Italian herbs
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh parsley, chopped
15 - Additional grated Parmesan cheese
# Steps:
01 - Boil salted water and cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Add remaining tablespoon butter to skillet. Sauté onion for 2 to 3 minutes until translucent, then add garlic and cook 1 minute until fragrant.
04 - Stir in sun-dried tomatoes, cooking 1 minute. Pour in chicken broth and bring to a simmer, scraping up browned bits from skillet bottom.
05 - Reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, Italian herbs, and crushed red pepper flakes. Simmer for 2 to 3 minutes until sauce slightly thickens.
06 - Add baby spinach to the sauce and stir until wilted.
07 - Return cooked shrimp to skillet along with drained pasta. Toss to combine, adding reserved pasta water gradually to adjust sauce consistency.
08 - Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with fresh parsley and additional Parmesan cheese.
