Quick, easy, and packed with flavor!Creamy Sun-Dried Tomato Shrimp with Spinach Pasta
Ingredients:
– 8 oz fettuccine pasta
– 1 lb shrimp, peeled and deveined
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1 cup heavy cream
– 1 cup fresh spinach, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil for garnish
Directions:
1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove shrimp from the skillet and set aside.
4. In the same skillet, add the sun-dried tomatoes and heavy cream. Stir to combine and bring to a simmer.
5. Add the chopped spinach and cook until wilted, about 2 minutes.
6. Stir in the cooked shrimp and Parmesan cheese. Season with salt and pepper to taste.
7. Add the cooked fettuccine to the skillet and toss to combine everything evenly.
8. Serve hot, garnished with fresh basil.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 550 kcal | Servings: 4 servings