Here’s a quick meal for this busy time of year, it’s my shrimp pasta with spinach and sundried tomato cream. It comes together in no time at all and it’s something you can easily make on a busy mid week day. It has just a handful of ingredients but when mingled together create a scrumptious combination.
I chose a store bought, fresh made pasta that I bought from my local Italian market, I used two different kinds that were actually flavored with spinach and tomato and combined them both just to fancy it up a bit, but honestly any dried fettuccine style pasta would do.
Also whether you use frozen or fresh shrimp it’s very important to pat it dry, you don’t want any water clinging on to the shrimp, otherwise your sauce will become watery. I like to layer my shrimp between paper towels just to make sure all the moisture is out.
Fresh pasta cooks up in just a couple of minutes, over cooking it will make it gummy and soft and you don’t want that, so a quick plunge into boiling water keeping it nice and al dente.
There’s no exact recipe for this but I’ll give you the general amounts that I used. I like to have more shrimp to pasta ratio it keeps the dish a little lighter.
It’s fresh, easy to prepare and tastes amazing, a nice change after all the turkey and trimmings we just had!
Follow me on Instagram to see what I’ll be cooking up during the Christmas season.
Shrimp Pasta with Spinach and Sundried Tomato Cream
- 1 lb. shrimp, cleaned, deveined with tails removed, patted completely dry
- fresh or dried pasta, fettuccine style ( I used less than ½ pound)
- 3 large garlic cloves, smashed
- ½ cup sundried tomatoes packed in their flavored oil
- a big handful of fresh baby spinach
- ½ to ¾ cup of heavy cream
- red pepper flakes (optional)
- fresh chopped parsley
- olive oil
- Get your salted water boiling for the pasta.
- In a skillet drizzled with olive oil add the garlic and red pepper flakes until slightly golden and fragrant.
- Add in the shrimp.
- When shrimp is finished cooking drop your pasta and cook very al dente if fresh, if using dried pasta follow time on box for al dente time.
- Into the skillet toss in the sundried tomatoes with oil, (the oil will flavor it nice) and heavy cream, it should thicken quickly.
- Toss in your spinach at this time.
- When pasta is cooked, drain and toss it into the skillet with all the ingredients, tossing and coating the pasta with the creamy sauce.
- Garnish with parsley.
- You can use ½ lb of shrimp with less pasta, more sundried tomatoes, more cream if you want it creamier, more spinach. Don’t get hung up on the amounts, you can’t go wrong.