Ingredients
- Pasta: 12 ounces of your favorite pasta shape (penne, linguine, fettuccine all work well)
- Shrimp: 1 pound large shrimp, peeled and deveined
- Olive Oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Spinach: 5 ounces fresh baby spinach, washed
- Sun-dried tomatoes: 1/2 cup, chopped (oil-packed or rehydrated)
- White Wine: 1/2 cup (dry, like Sauvignon Blanc or Pinot Grigio)
- Heavy cream: 1 cup
- Chicken broth: 1/2 cup
- Parmesan cheese: 1/2 cup, freshly grated, plus more for serving
- Fresh basil: 1/4 cup, chopped
- Salt and black pepper: To taste
- Optional: Pinch of red pepper flakes for a bit of heat
Instructions
1. Prep work
- Bring a large pot of salted water to a boil for the pasta.
- Mince the garlic and chop the sun-dried tomatoes.
2. Cook the pasta
- Add the pasta to the boiling water and cook according to package directions until al dente.
- Drain and reserve about 1/2 cup of the pasta water.
3. Cook the shrimp
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the shrimp with salt and pepper. Add them to the skillet and cook for about 2 minutes per side, or until pink and cooked through. Remove the shrimp to a plate and set aside.
4. Make the sauce
- Add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and cook for 30 seconds, or until fragrant.
- Deglaze the pan with the white wine, scraping up any browned bits. Allow the wine to reduce by half.
- Stir in the heavy cream and chicken broth, then bring the sauce to a simmer.
- Add the Parmesan cheese and stir until melted. Season with salt, pepper, and red pepper flakes (if using).
5. Assemble the dish
- Add the cooked pasta, spinach, sun-dried tomatoes, cooked shrimp, and fresh basil to the skillet with the sauce.
- If the sauce seems too thick, add a splash of the reserved pasta water to thin it out.
- Toss everything gently until the spinach wilts and the ingredients are well-combined.
6. Serve
- Serve immediately with additional grated Parmesan cheese and a sprinkle of fresh basil for garnish.
Tips
Don’t overcook the shrimp! Shrimp cook very quickly, so watch them carefully.
Fresh spinach is best, but frozen spinach can be used in a pinch. Thaw and squeeze out excess liquid before adding it to the sauce.
Adjust the sauce to your taste: Add a squeeze of lemon juice for brightness or a dollop of ricotta for extra creaminess.
Make it your own! Try other additions like mushrooms, roasted bell peppers, or a sprinkle of pine nuts.
