Save to Pinterest A luscious crowd-pleasing pasta featuring tender shrimp in a creamy sun-dried tomato sauce all made in a single pot for easy weeknight elegance.
The first time I made this one-pot shrimp pasta was on a busy Tuesday after work. Not only was it ready fast but the flavors wowed my family and made the night feel special.
Ingredients
- Large shrimp: 1 lb (450 g) peeled and deveined
- Penne or rigatoni: 12 oz (340 g)
- Olive oil: 1 tbsp
- Garlic: 3 cloves minced
- Yellow onion: 1 small finely chopped
- Sun-dried tomatoes: ½ cup (60 g) in oil drained and sliced
- Baby spinach: 2 cups (60 g)
- Low-sodium chicken or vegetable broth: 2 ½ cups (600 ml)
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese: ½ cup (50 g) freshly grated
- Dried Italian herbs: 1 tsp
- Crushed red pepper flakes (optional): ½ tsp
- Salt and black pepper: to taste
- Fresh basil leaves: torn for garnish
- Extra Parmesan cheese: for serving
Instructions
- Sauté aromatics:
- In a large deep skillet or Dutch oven heat olive oil over medium heat. Add onion and cook for 2 to 3 minutes until softened.
- Add garlic and tomatoes:
- Stir in garlic and sun-dried tomatoes sauté for 1 minute until fragrant.
- Cook shrimp:
- Add shrimp and season with salt pepper and Italian herbs. Cook for 2 minutes per side just until pink. Remove shrimp and set aside.
- Build sauce:
- Pour in broth and cream stirring to combine. Bring to a gentle simmer.
- Cook pasta:
- Add pasta stirring to submerge as much as possible. Cover and cook stirring occasionally for 12 to 14 minutes until pasta is al dente and liquid has reduced to a velvety sauce.
- Finish pasta:
- Stir in spinach and Parmesan. Return shrimp to the pot. Heat through for 2 minutes allowing spinach to wilt and shrimp to warm.
- Serve:
- Taste and adjust seasonings. Serve immediately garnished with fresh basil and extra Parmesan.
Save to Pinterest Gathering everyone at the table for this dish reminded us how good simple comforting food brings joy to family dinners.
Required Tools
Large skillet or Dutch oven chefs knife cutting board measuring cups and spoons wooden spoon.
Allergen Information
Contains shellfish (shrimp) dairy (cream Parmesan) and wheat (pasta). Check ingredient labels for hidden allergens if sensitive.
Nutritional Information
Per serving: Calories 590 Total Fat 25 g Carbohydrates 54 g Protein 36 g
Save to Pinterest This creamy shrimp pasta delivers comfort and elegance in one pot. Serve hot with plenty of fresh basil for irresistible flavor.
Common Recipe Questions
- → What type of pasta works best for this dish?
Short, tubular pastas like penne or rigatoni hold the creamy sauce well and work excellently here.
- → Can I substitute the shrimp with another protein?
Yes, scallops or firm white fish can be good alternatives, adjusting cooking time accordingly.
- → How do sun-dried tomatoes affect the sauce?
They provide a concentrated, tangy sweetness that deepens the overall flavor and richness of the sauce.
- → Is it necessary to use heavy cream in the sauce?
Heavy cream creates the luscious texture, but half-and-half can be used for a lighter finish.
- → What is the best way to ensure the shrimp cooks properly?
Cook shrimp just until pink and opaque to maintain tenderness and prevent toughness.
- → Can this dish be prepared gluten-free?
Yes, use a gluten-free pasta variety to accommodate dietary needs without compromising taste.