Light Sundried Tomato Shrimp Pasta

This light sundried tomato shrimp pasta brings bold flavors together in just half an hour so it is my go to for an effortless weeknight dinner that still feels a bit special thanks to its vibrant color and satisfying bite from juicy shrimp

The first time I tossed this together on a busy Monday night everyone at the table wanted seconds and now it is my trick for impressing guests when time is tight

Ingredients

• Linguine: About three hundred grams Choose a sturdy brand because the pasta provides the foundation and absorbs all those delicious juices

• Shrimp: About three hundred grams Fresh or frozen works but aim for large or extra large so each bite is meaty and sweet

• Sundried tomatoes in oil: About half cup Chopped for bold tangy flavor Try to find soft, pliable tomatoes packed in good quality olive oil

• Garlic: Two cloves Freshly minced for real aroma and depth

• Fresh spinach: Two cups Packed not loose Pick tender leaves for best texture

• Vegetable broth: Half cup For a silky sauce Pick a low sodium version if you like to control seasoning

When I shop for this dish I always touch the shrimp for freshness and see that the spinach leaves still have some spring so everything tastes bright and light

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil and add the linguine Stir well right away so it does not stick Cook until just al dente usually about nine minutes Taste for doneness and reserve a cup of pasta water before draining

Sauté Garlic and Sundried Tomatoes:

Place a big skillet over medium heat Add a spoonful of oil from the sundried tomato jar Heat gently then add the minced garlic Let it sizzle and get fragrant for about a minute Toss in the chopped sundried tomatoes and let them mingle and soften for another two minutes

Add Shrimp:

Turn up the heat to medium high Slide the shrimp into the skillet in a single layer Let each side turn pink and curl which usually takes about two minutes per side Do not overcrowd the pan Work in two batches if you must so the shrimp get a nice sear

Wilt Spinach and Make Sauce:

Add the fresh spinach by handfuls turning with tongs until it starts to wilt Pour in the vegetable broth Stir well Let the broth simmer for two minutes so everything melds and the spinach turns deep green

Mix with Pasta:

Add in the drained linguine Directly transfer pasta from the pot if you want a glossier sauce Use reserved pasta water if you need more liquid Toss repeatedly over medium heat so the sauce clings to every strand Serve hot possibly with fresh basil or a shower of parmesan

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I never tire of how the sundried tomatoes transform the whole dish into something tangy and vibrant and I know it is a classic trick my mom always used to coax more veggies into our meals My cousins still talk about the first time we made this together during a family beach trip

Storage tips

Store any leftovers in a shallow container in the fridge and make sure to cover tightly so the pasta does not dry out Eat within two days for best shrimp texture When reheating add a splash of water and warm gently in a pan to revive everything without overcooking the shrimp

Ingredient substitutions

If you are out of linguine try penne or fettuccine and it works well For a dairy free version skip the cheese on top and use extra fresh basil If you are out of spinach swap in baby kale or chard For richer flavor add a drizzle of lemon juice just before serving

Serving suggestions

Pile onto warm plates for dinner and sprinkle with chopped basil or parsley Pair with a crisp green salad or roasted veggies and crusty bread Make it a main for guests or double it as a shared party dish

Cultural and historical context

This dish borrows classic Italian pairings of garlic shrimp and pasta With sundried tomatoes making a big comeback for their punch of flavor it channels those sunny Mediterranean coastal dinners The recipe leans into traditions of using what is seasonal and fresh

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Common Questions

→ Can I use a different type of pasta?

Yes, fettuccine or spaghetti work well as alternatives to linguine in this dish.

→ Is it possible to make it dairy-free?

Absolutely! Simply omit Parmesan or substitute with a dairy-free cheese if desired.

→ How do I prevent shrimp from overcooking?

Sauté the shrimp just until pink and opaque, which usually takes 2–3 minutes per side.

→ Can I prepare components in advance?

Yes, you can chop sundried tomatoes and prep spinach ahead to save time when cooking.

→ What can I serve with this dish?

A simple green salad or crusty bread complements this light Italian pasta meal perfectly.