Creamy Shrimp Pasta with Sun-Dried Tomatoes and Spinach

Ingredients

For the Shrimp Marinade:
• 10 large shrimp (prawns), peeled and deveined (about 250 g or ½ lb)
• ½ tsp smoked paprika
• ¼ tsp salt
• Pinch of black pepper
• Pinch of red pepper flakes (optional, for a subtle heat)
• 1 tsp olive oil
For the Pasta and Sauce:
• 160 g (5.6 oz or about 1¾ cups) pasta (linguine, fettuccine, or your favorite type)
• 20 g (0.7 oz or 1 tbsp) unsalted butter
• 1 small onion, finely chopped (about 100 g or ¾ cup)
• 1 garlic clove, minced
• 5 sun-dried tomatoes, thinly sliced (about 30 g or ¼ cup)
• 250 ml (1 cup) heavy cream (double cream for UK/Europe)
• 20 g (1 cup loosely packed) baby spinach
• 20 g (¼ cup) grated Parmesan cheese
• Red pepper flakes, to taste (optional)
• Salt and black pepper, to taste

Cooking Instructions

Marinate the Shrimp:

In a medium bowl, toss the shrimp with smoked paprika, salt, black pepper, red pepper flakes (if using), and olive oil. Set aside to marinate for 5-10 minutes while you prepare the other ingredients.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (typically 8-10 minutes). Drain and set aside, reserving about ½ cup (120 ml) of pasta water.

Sear the Shrimp:

Heat a large skillet over medium-high heat. Add the marinated shrimp and sear for 1 minute per side until just pink and slightly golden. Remove the shrimp from the skillet and set aside on a plate.

Sauté the Aromatics:

In the same skillet, reduce the heat to medium and melt the butter. Add the finely chopped onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute until fragrant, stirring to prevent burning.

Build the Sauce:

Stir in the sliced sun-dried tomatoes, followed by the heavy cream. Allow the cream to gently simmer (small bubbles should form) for 1-2 minutes. Add the baby spinach and a pinch of salt, stirring until the spinach wilts, about 1 minute. Sprinkle in the grated Parmesan and stir until melted and the sauce is smooth and creamy. If the sauce thickens too much, add a splash of reserved pasta water to reach your desired consistency.

Combine and Finish:

Return the seared shrimp to the skillet, along with the cooked pasta. Add a pinch of red pepper flakes for a touch of heat, if desired. Toss everything together to coat the pasta and shrimp in the luscious sauce. Cook for an additional 30 seconds to warm through, then taste and adjust seasoning with salt and pepper.

Serve:

Divide the pasta between two plates, ensuring each portion has plenty of shrimp and sauce. Garnish with an extra sprinkle of Parmesan or a few more red pepper flakes for a pop of color and flavor. Serve immediately with a glass of crisp white wine or crusty bread to soak up the sauce.

Chef's Note

This Creamy Shrimp Pasta is a symphony of flavors: the sauce is rich and velvety, with the cream and Parmesan creating a luxurious, melt-in-your-mouth texture. The shrimp are tender and slightly smoky from the paprika, while the sun-dried tomatoes add a delightful tangy-sweet contrast. Baby spinach brings a fresh, earthy balance, and the optional red pepper flakes provide a gentle, warming spice that lingers on the palate. Each bite is indulgent yet perfectly balanced, leaving you craving more.

• Choose Quality Shrimp: Fresh or high-quality frozen shrimp make a big difference. Look for large shrimp (16/20 count per pound) for the best texture.

• Don't Overcook the Shrimp: Searing for just 1 minute per side keeps them juicy and tender.

• Customize the Heat: Adjust the red pepper flakes to your preference for a mild or spicy kick.

• Pasta Water Trick: Reserved pasta water helps adjust the sauce consistency and adds a touch of starch for a silky texture.