Ingredients
Scale
- 8 oz fettuccine or linguine pasta
- 1 lb shrimp, peeled and deveined
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté 1-2 minutes until fragrant.
- Stir in chopped sun-dried tomatoes and cook for 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Cook 3-4 minutes until slightly thickened.
- Stir in grated Parmesan cheese until creamy and smooth. Season with salt, pepper, and red pepper flakes if using.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Return shrimp and cooked pasta to skillet. Toss to combine and coat with sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free