If you’re craving something indulgent yet simple, this creamy sun-dried tomato shrimp pasta is your next weeknight winner. It’s packed with juicy shrimp, rich cream, and tangy sun-dried tomatoes all tossed in a silky garlic sauce with tender pasta and wilted spinach. Every bite feels gourmet and yet it comes together in under 30 minutes.
This dish balances comfort and elegance beautifully. The shrimp sear quickly in garlicky olive oil, while the sauce gets its bold character from sun-dried tomatoes and Parmesan. It’s one of those meals that feels restaurant-quality, but relies on fridge and pantry staples you probably already have.
Ingredients for Creamy Sun-Dried Tomato Shrimp Pasta
- 8 oz pasta (penne or fettuccine work best)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes
How to Make This Creamy Pasta Step-by-Step
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Drain and set aside. Toss with a small splash of olive oil to prevent sticking if needed.
Step 2: Sear the Shrimp
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Pat the shrimp dry with a paper towel and season with salt, pepper, and a pinch of Italian seasoning.
- Add the shrimp to the hot skillet in a single layer. Cook for 2-3 minutes on each side until pink and lightly golden. Remove from skillet and set aside.
Step 3: Build the Creamy Sauce
- In the same skillet, add the remaining olive oil and garlic. Sauté for 30 seconds until fragrant don’t brown it.
- Stir in the chopped sun-dried tomatoes and sauté for another minute to release their oils and deepen the flavor.
- Lower heat to medium. Add the cream and bring to a gentle simmer.
Finish the Sauce and Bring It All Together
Step 4: Add Cheese and Spinach
- Once the cream is gently bubbling, stir in the grated Parmesan cheese a little at a time. Keep stirring until it melts smoothly into the sauce.
- Add the baby spinach and stir until wilted. This should take only 1-2 minutes.
- If the sauce seems too thick, splash in a bit of the reserved pasta water to loosen it up to your desired consistency.
Step 5: Combine with Pasta and Shrimp
- Add the cooked pasta directly to the sauce and toss gently to coat. Use tongs or a wooden spoon to mix everything evenly.
- Return the seared shrimp to the skillet and toss again. Let everything warm through together for about 1 minute.
- Taste and adjust salt, pepper, or red pepper flakes to your preference. I always add a bit more cracked black pepper at the end.
Pro Tips for the Perfect Creamy Shrimp Pasta
- Use sun-dried tomatoes in oil: These are softer, richer, and much more flavorful than the dry-packed kind. You can even use a bit of the oil from the jar for sautéing.
- Don’t overcook the shrimp: Shrimp go from juicy to rubbery fast. Two to three minutes per side is all you need they’ll finish gently in the sauce at the end.
- Grate your own Parmesan: Pre-shredded cheese doesn’t melt smoothly. Freshly grated cheese ensures a velvety, non-grainy sauce.
- Reserve your pasta water: This starchy liquid is a natural sauce adjuster. Use it to control creaminess and help the sauce stick beautifully to the pasta.
Delicious Variations You Can Try
This creamy sun-dried tomato shrimp pasta is versatile and easy to modify depending on what’s in your kitchen. Try these swaps and additions:
- Make it spicy: Add a pinch of cayenne or a full teaspoon of red pepper flakes for a spicy cream sauce that pairs wonderfully with shrimp.
- Swap the protein: Don’t have shrimp? This dish also works beautifully with grilled chicken, scallops, or even crispy tofu for a pescatarian-friendly twist.
- Make it dairy-free: Use full-fat coconut milk and nutritional yeast instead of cream and Parmesan. Add a splash of lemon juice for brightness.
- Use different pasta: This sauce clings well to penne, fettuccine, linguine, or even rigatoni. Use what you love or have on hand.
No matter how you tweak it, the base of creamy garlic-tomato flavor and seared shrimp creates a dinner that tastes far more luxurious than it actually is. It’s a go-to for date night, quick comfort food, or anytime you want something that feels fancy without the stress.
Frequently Asked Questions About Creamy Sun-Dried Tomato Shrimp Pasta
Can I use frozen shrimp in this recipe?
Yes! Just be sure to thaw them completely and pat them dry before searing. Excess moisture can steam the shrimp instead of giving them that golden crust.
Can I make this pasta ahead of time?
While it’s best fresh, you can prep it ahead and reheat gently on the stove with a splash of milk or pasta water to loosen the sauce. Avoid microwaving it may overcook the shrimp.
What’s the best type of pasta for this dish?
Penne, fettuccine, and linguine all work well. You want something that holds creamy sauce nicely without getting soggy.
Do I have to use spinach?
No, but spinach adds freshness and balance. You can substitute with kale (chopped small), arugula, or leave greens out entirely if you prefer a richer version.
How do I store leftovers?
Store cooled pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of water or cream. Freezing is not recommended the texture of the shrimp and cream sauce will change.
Love quick gourmet meals like this? Follow us on Facebook for more creamy pastas, shrimp dinners, and weeknight favorites from the home kitchen!