Ingredients
Method
Cooking the Pasta
- Cook the spinach pasta according to package instructions. Drain and set aside.
Cooking the Shrimp
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
Making the Sauce
- In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the chopped spinach and cook until wilted.
- Add the cooked shrimp back to the skillet, then stir in the Parmesan cheese until melted. Season with salt and pepper.
Combining and Serving
- Toss the cooked spinach pasta with the creamy shrimp mixture until well combined.
- Serve hot, garnished with fresh basil.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Add a splash of milk or cream when reheating to refresh the sauce’s consistency. Avoid freezing this dish, as the pasta and cream may become watery when thawed.
