Light Sundried Tomato Shrimp Pasta

Light sundried tomato shrimp pasta is my go-to whenever I want something flavorful that still feels light enough for a weeknight dinner The tangy tomatoes wake up your taste buds while the shrimp and spinach make every forkful feel special It balances comfort with freshness making it perfect any time I need a meal that truly satisfies

The first time I tossed shrimp and sundried tomatoes into pasta I loved how the flavors came together Since then it has become my signature dish for quick family dinners and even last minute guests

Ingredients

• Linguine: Bringing just enough starch to catch every drop of sauce Look for bronze die pasta which holds the sauce better
• Shrimp: Adds protein and a juicy bite Choose fresh or frozen raw shrimp that is peeled and deveined for ease
• Sundried tomatoes in oil: Delivers bold tangy flavor and a little sweetness Drain well and chop before using Use pliable not brittle tomatoes in good olive oil
• Garlic: Builds the aromatic base that makes the sauce sing Go for firm tight cloves for best flavor
• Fresh spinach: Packs in greens and freshness Young baby spinach wilts quickly and tastes less bitter
• Vegetable broth: Forms the backbone of the sauce and helps everything blend smoothly Use a low sodium good quality broth for the best savory flavor

Instructions

Cook the Pasta:

Boil a large pot of salted water and add the linguine Stir occasionally and cook until just al dente This usually takes one minute less than the package instructions Reserve about half a cup of pasta water before draining as it can help thin and flavor the sauce later

Sauté Garlic and Tomatoes:

In a large skillet warm a splash of the sundried tomato oil over medium-low heat Add chopped garlic and stir often for about two minutes or until the garlic is aromatic but not brown Add the chopped sundried tomatoes and continue cooking for another three minutes to infuse the oil

Cook the Shrimp:

Raise the heat to medium Add shrimp to the skillet Arrange them in a single layer Cook for about two minutes on one side until pink and just starting to curl Flip and cook the other side for another minute or so Remove one shrimp and cut to check for translucency They should be just opaque for juicy results

Add Spinach and Broth:

Scatter fresh spinach into the skillet Pour in the vegetable broth all at once Use tongs or a spoon to gently toss everything together As the spinach wilts in about two to three minutes it will shrink significantly and mingle with the shrimp and tomatoes

Combine and Finish:

Transfer cooked pasta directly into the skillet Toss everything so the pasta is coated with the sauce If needed add a splash of reserved pasta water to create a silkier consistency Keep over medium-low heat just until all ingredients are evenly mixed and steamy

Shrimp is my favorite ingredient here Its quick cook time and natural sweetness are perfect with sundried tomatoes I still remember serving this for the first time with my sister and we both went back for seconds because it was that good

Storage Tips

Let leftovers cool before storing Place in an airtight container and refrigerate for up to two days Reheat gently in a skillet with a splash of broth or water to revive the sauce Pasta and seafood do not freeze well together so make only what you plan to eat soon

Ingredient Substitutions

If fresh shrimp are not available substitute with high quality frozen shrimp defrosted in cold water For sundried tomatoes you can use roasted red peppers for a sweeter variation Whole wheat or gluten free pasta can stand in for regular linguine with minor texture changes You can use chicken broth if you are not vegetarian

Serving Suggestions

Top with a sprinkle of fresh basil or shaved Parmesan For extra richness drizzle a little olive oil just before serving Serve alongside a crisp green salad or lemon wedges to brighten the plate

Cultural Touch

Sundried tomatoes bring an unmistakable Italian flair to this seafood pasta They are a staple in sunsoaked regions across Italy where vegetables are preserved to carry the flavors of summer all year The unexpected pairing with shrimp creates a fusion that respects Italian simplicity without being fussy

Seasonal Adaptations

Use arugula or kale instead of spinach in cooler months Try zucchini ribbons or asparagus tips for a spring twist Add a handful of cherry tomatoes for extra freshness in summer

Success Stories

A friend once made this dish for her anniversary dinner and her partner said it tasted better than anything at a restaurant My mom who was skeptical about shrimp in pasta now requests this for her birthday each year The gentle kick from sundried tomatoes always sparks happy memories around the table

Freezer Meal Conversion

While the assembled pasta does not freeze well you can prep and freeze cooked shrimp sundried tomato mixture ahead Then toss with fresh pasta and spinach just before serving for a weeknight shortcut

Enjoy every forkful as it brings freshness and comfort to any night Feel free to personalize with your favorite herbs or veggies

Common Recipe Questions

→ Can I use a different type of pasta?

Yes, you can substitute linguine with spaghetti, fettuccine, or your preferred pasta shape as desired.

→ Are frozen shrimp suitable for this dish?

Frozen shrimp work well. Thaw and pat them dry before cooking for best results and even sautéing.

→ What can I use instead of vegetable broth?

Chicken or seafood broth are excellent alternatives, adding more depth of flavor to the sauce.

→ How do I make the dish spicier?

Add a pinch of red pepper flakes when sautéing the garlic for extra heat and a bolder taste.

→ Can I make this dish dairy-free?

Yes, simply omit Parmesan or use a dairy-free grated topping. The pasta remains flavorful and enjoyable.

→ Is it possible to add other vegetables?

Definitely. Bell peppers, zucchini, or mushrooms can be added for extra color and nutritional value.