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- 8 oz spaghetti or linguine - 1 lb large shrimp, peeled and deveined - 1/2 cup sun-dried tomatoes, chopped - 3 cups baby spinach - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1 cup vegetable broth - 1/2 cup heavy cream (or coconut cream) - Salt and pepper to taste This pasta dish needs fresh and tasty items. Start with the best spaghetti or linguine you can find. The shrimp should be large, peeled, and deveined for easy cooking. Sun-dried tomatoes add a rich flavor. Next, add baby spinach for color and nutrition. Garlic brings a strong scent and taste. Red pepper flakes add a little heat, so use them to your liking. For the sauce, vegetable broth gives a nice base. Heavy cream makes it rich, but coconut cream works for a dairy-free choice. Don’t forget salt and pepper. These simple seasonings bring all the flavors together. Gather these items before you start cooking. It makes the process easy and fun! 1. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. 2. Once the oil is hot, add 4 minced garlic cloves and 1/2 teaspoon of red pepper flakes. Sauté for about 1 minute until the garlic smells great. 3. Now, add 1 pound of peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook the shrimp for about 3 to 4 minutes. They should turn pink and opaque. Remove the shrimp from the pan and set them aside. 1. In the same skillet, add 1/2 cup of chopped sun-dried tomatoes. Stir them into the oil and garlic. 2. Pour in 1 cup of vegetable broth and bring it to a simmer. This adds great flavor. 3. Next, add 8 ounces of spaghetti or linguine to the skillet. Stir to make sure the pasta is covered in the broth. Cook for about 9 to 11 minutes, stirring occasionally, until the pasta is al dente. 1. When the pasta is almost done, stir in 1/2 cup of heavy cream and 3 cups of baby spinach. Cook until the spinach wilts and the sauce thickens a bit. 2. Return the cooked shrimp to the skillet, mixing it all together. Cook for an additional 1 to 2 minutes until everything is heated through. 3. If you like, stir in 1/4 cup of grated Parmesan cheese for a richer taste. Adjust the seasoning as needed. Enjoy your Sun-Dried Tomato Shrimp Pasta! To make sure your shrimp is cooked just right, watch the color. Cook them until they turn pink and opaque, about 3-4 minutes. Do not overcook them. Overcooked shrimp can be tough and chewy. Adjusting the pasta cooking time is key. The pasta will cook in the broth, so check the package instructions. Stir occasionally to keep it from sticking. Aim for al dente, which means firm but not hard. To keep the sauce creamy, add the heavy cream towards the end of cooking. Stir it in when the pasta is almost done. The cream will thicken the sauce and add a rich flavor. Garnish with fresh basil for a pop of color and flavor. The bright green leaves contrast nicely with the pasta. You can tear them by hand for a rustic look. For presentation, plate the pasta in a wide bowl. Top it with basil leaves and an extra sprinkle of Parmesan. Drizzle a little olive oil on top for an extra touch. Pair this dish with a glass of white wine. A crisp Sauvignon Blanc complements the flavors well. If you prefer bread, serve it with a crusty baguette to soak up the sauce. {{image_2}} You can make this dish fit your needs. For a dairy-free option, swap heavy cream with coconut cream. This keeps the sauce rich and tasty without using dairy. If you need gluten-free pasta, choose gluten-free spaghetti or linguine. Many brands offer great options that taste good. For vegetarians, try adding tofu instead of shrimp. Tofu absorbs flavors well and adds protein. Feel free to get creative with flavors. You can add different veggies like bell peppers or zucchini. They bring color and crunch to the dish. Using spices or herbs can change the taste too. Try oregano or basil for a fresh kick. If you want to switch proteins, chicken or scallops work well. They cook fast and add a nice twist to the meal. Mix and match based on what you like and have at home! To keep your Sun Dried Tomato Shrimp Pasta fresh, use airtight containers. Glass or plastic containers work well. Make sure the pasta cools down before sealing. This helps prevent condensation inside the container. Store the leftovers in the fridge for up to three days. When reheating pasta, avoid drying it out. A splash of water or broth can help. For best results, use the stove-top. Heat the pasta in a skillet over low heat. Stir often to warm it evenly. If you use a microwave, cover the dish with a damp paper towel. This keeps moisture in while reheating. I recommend using spaghetti or linguine for this dish. They hold the sauce well and cook evenly. You can also try other pasta types like fettuccine or penne. If you're feeling adventurous, whole wheat or gluten-free pasta works too. Just adjust the cooking time as needed. Yes, you can prepare this recipe ahead of time. Cook the pasta and shrimp, then store them separately. This keeps everything fresh. When you're ready to eat, just reheat in a pan. Add a splash of broth or cream to keep it moist. Stir in fresh spinach just before serving for the best taste. You can freeze this dish, but with some care. Cook the pasta and shrimp, then let them cool completely. Store them in airtight containers. When you want to eat it, let it thaw overnight in the fridge. Reheat on the stove, adding a little broth if it seems dry. Enjoy a delicious meal any time! This blog post shared an easy shrimp pasta recipe. From key ingredients to helpful tips, I covered everything. You learned how to prepare shrimp, cook pasta, and finish with creamy sauce. Plus, I offered ways to adjust flavors and cater to dietary needs. Remember, cooking can be fun and flexible. Try different veggies or proteins based on your taste. Keep experimenting, and enjoy every bite!

Sun Dried Tomato Shrimp Pasta One Pan

Indulge in the flavor-packed Sun-Dried Tomato Shrimp Pasta Delight that's perfect for any night! This mouthwatering recipe combines succulent shrimp with sun-dried tomatoes and creamy goodness, making it a favorite in just 25 minutes. Packed with nutrients from spinach and topped with fresh basil, it’s both healthy and delicious. Click through to explore this easy-to-follow recipe and elevate your dinner game tonight!
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Ingredients
  

8 oz (225g) spaghetti or linguine

1 lb (450g) large shrimp, peeled and deveined

1/2 cup sun-dried tomatoes, chopped (packed in oil for added flavor)

3 cups baby spinach

4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 cup vegetable broth

1/2 cup heavy cream (or coconut cream for a dairy-free version)

1/4 cup grated Parmesan cheese (optional)

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

In a large skillet or one-pan over medium heat, add olive oil. Once hot, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.

    Add the shrimp to the skillet, seasoning with salt and pepper. Cook until the shrimp turns pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.

      In the same skillet, add the sun-dried tomatoes and stir to combine. Pour in the vegetable broth and bring to a simmer.

        Add the spaghetti to the skillet, stirring to make sure the pasta is submerged in the broth. Cook according to package instructions, stirring occasionally, about 9-11 minutes.

          When the pasta is almost done, stir in the heavy cream and baby spinach. Continue cooking until the spinach has wilted and the sauce thickens slightly.

            Return the shrimp to the skillet, mixing well to combine everything. Cook for an additional 1-2 minutes until heated through.

              If using, stir in the Parmesan cheese for a richer flavor, and adjust seasoning if needed.

                - Presentation Tips: Plate the pasta in a wide bowl, topped with fresh basil leaves and an extra sprinkle of Parmesan. You can also drizzle a little olive oil on top before serving.

                  Prep Time: 10 min | Total Time: 25 min | Servings: 4