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Creamy Sun Dried Tomato and Shrimp Spinach Pasta Recipe

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This recipe for Creamy Sun Dried Tomato and Shrimp Spinach Pasta is from Bykerk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 8 oz fettuccine or pasta of choice
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil, for garnish
Directions:
Directions:
1. Cook the fettuccine according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Remove the shrimp and set aside.
4. In the same skillet, add the sun-dried tomatoes and spinach. Cook until the spinach is wilted.
5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
6. Add the cooked shrimp back to the skillet, along with the drained pasta. Toss to combine and season with salt and pepper to taste.
7. Serve immediately, garnished with fresh basil.
Prep Time: 10 minutes | Cooking Time: 15 minute

 

 

 

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