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- 8 ounces pasta (penne or farfalle work well) - 1 pound shrimp, peeled and deveined - 1 cup sun-dried tomatoes in oil, drained and chopped - 3 cloves garlic, minced - 1 small onion, finely chopped - 1 cup heavy cream - 1 cup vegetable broth - 1 cup baby spinach - 1 teaspoon Italian seasoning - 1 tablespoon olive oil - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish Pasta is the star here. I love using penne or farfalle because they hold sauce well. Shrimp adds a nice protein punch and cooks quickly. Sun-dried tomatoes bring a burst of flavor. They give depth to the dish. Garlic and onion add aroma and taste. Heavy cream makes the sauce rich and smooth. Vegetable broth adds a savory base, while baby spinach gives color and nutrients. Italian seasoning ties everything together, creating that familiar taste we love. Finally, fresh basil and Parmesan cheese top everything off for extra flavor. You will need a large pot for cooking. A wooden spoon works best for mixing. A sharp knife makes chopping easier. Use a cutting board for safety. A measuring cup will help you get the right amounts. Finally, have bowls ready for serving. This makes your meal look inviting and tasty! Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add 1 small finely chopped onion. Sauté the onion for about 3-4 minutes until it is soft and clear. Next, add 3 cloves of minced garlic to the pot. Cook the garlic for 1 minute until it gives off a nice smell. Then, stir in 1 cup of drained and chopped sun-dried tomatoes and 1 teaspoon of Italian seasoning. Mix this well so the flavors blend together. Now it’s time to add the shrimp. Place 1 pound of peeled and deveined shrimp into the pot. Cook the shrimp for about 3-4 minutes. You want them to turn pink and opaque. Once cooked, take the shrimp out and set them aside. This keeps them tender and juicy. After removing the shrimp, pour in 1 cup of vegetable broth and bring it to a gentle simmer. Add 8 ounces of pasta, either penne or farfalle, and cook it according to the package directions. Stir occasionally to avoid sticking. Once the pasta is cooked, lower the heat and mix in 1 cup of heavy cream. Stir well until the pasta is creamy and coated. Add the cooked shrimp back into the pot along with 1 cup of baby spinach. Stir until the spinach wilts. Season with salt and pepper to your taste. Let the pot sit for a couple of minutes to thicken. Serve the pasta in bowls, topped with grated Parmesan cheese and fresh basil for a beautiful finish. To make great pasta, always use a large pot. This helps the pasta cook evenly. Use plenty of water and salt for flavor. Bring the water to a full boil before adding the pasta. Stir the pasta often while it cooks. This keeps it from sticking together. Follow the package time for cooking. Taste a piece just before you drain it. It should be al dente, or firm to the bite. For a creamy sauce, heavy cream is key. Add it after the pasta is cooked. Stir it in slowly over low heat. This helps the cream blend well with the pasta. If the sauce seems too thick, add a splash of vegetable broth. Mix well until you reach your desired consistency. The sauce should coat the pasta nicely, making every bite rich and tasty. When you prepare shrimp, start with fresh or thawed shrimp. Peel and devein them to remove the shell and any grit. Pat them dry with a paper towel. This helps them sear nicely in the pot. Cook shrimp just until they turn pink, about 3 to 4 minutes. Overcooking makes shrimp tough. Set them aside while you make the sauce, then add them back in to keep them tender and juicy. {{image_2}} You can easily boost the health of your One-Pot Creamy Sun-Dried Tomato Shrimp Pasta by adding veggies. Try adding bell peppers for a sweet crunch. Zucchini slices can add nice texture and flavor. If you want greens, toss in kale or arugula along with the spinach. Just add them when you mix in the shrimp. They will cook quickly and stay bright. This method keeps your dish colorful and full of nutrients. If shrimp isn’t your thing, don’t worry! You can swap it out for chicken. Cook diced chicken breast until it’s golden brown. Then, follow the same steps for adding it to the pasta. You could also use tofu for a plant-based option. Just make sure to use firm tofu and cook it until crispy. This way, you can enjoy the creamy goodness while keeping your meal flexible. To make this pasta even tastier, try adding fresh herbs. Chopped parsley or dill can brighten the dish. You can also experiment with spices. A pinch of red pepper flakes gives it a nice kick. If you love cheese, mix in some feta or goat cheese for a tangy twist. Lastly, a squeeze of lemon juice adds a fresh, zesty finish. These tweaks can turn a good dish into an amazing one! To keep your creamy sun-dried tomato shrimp pasta fresh, let it cool first. Then, transfer it to an airtight container. It will stay good in the fridge for up to three days. Be sure to store it away from strong-smelling foods. This will help keep its rich flavor intact. When you’re ready to enjoy your leftovers, use a skillet for the best results. Heat a little olive oil over medium heat. Add the pasta and stir gently. You can also add a splash of vegetable broth or cream to revive the sauce. Stir until it's warm all the way through, about five to seven minutes. If you want to save some for later, you can freeze this dish. Place the cooled pasta in a freezer-safe container or bag. It can last for up to three months in the freezer. When you’re ready to eat, let it thaw overnight in the fridge. Then, reheat it on the stove as mentioned earlier. Yes, you can use frozen shrimp. Just be sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This helps them cook evenly in the dish. Frozen shrimp can save time. They are often just as tasty as fresh shrimp. Just remember to adjust cooking times. Cook them until they turn pink, just like fresh shrimp. I recommend penne or farfalle pasta. Both types hold the creamy sauce well. They also work nicely with the shrimp and sun-dried tomatoes. Other pasta shapes can work too, like fusilli or rotini. Just make sure the pasta is not too small, as it may clump together. To lighten up the dish, use half-and-half instead of heavy cream. You can also swap out the pasta for whole grain or zucchini noodles. Another option is to add more veggies like mushrooms or bell peppers. This helps cut calories while boosting flavor and nutrition. This post covered all you need to know for a great shrimp pasta. We explored each ingredient, shared cooking steps, and offered helpful tips. You can add veggies or change the protein to suit your taste. Remember to store leftovers right and reheat them well. With these ideas, you can make a dish that impresses. Enjoy creating your meal, and have fun experimenting!

One-Pot Creamy Sun-Dried Tomato Shrimp Pasta

Indulge in the deliciousness of One-Pot Creamy Sun-Dried Tomato Shrimp Pasta! This easy recipe combines tender shrimp, rich sun-dried tomatoes, and creamy sauce for a delightful meal ready in just 30 minutes. Perfect for busy weeknights, impress your family with this flavorful dish. Ready to cook? Click to explore the full recipe and make dinner a breeze tonight! #shrimp #pasta #onepotmeals #dinnerideas
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Ingredients
  

8 ounces pasta (penne or farfalle work well)

1 pound shrimp, peeled and deveined

1 cup sun-dried tomatoes in oil, drained and chopped

3 cloves garlic, minced

1 small onion, finely chopped

1 cup heavy cream

1 cup vegetable broth

1 cup baby spinach

1 teaspoon Italian seasoning

1 tablespoon olive oil

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

    Add the minced garlic and cook for an additional 1 minute until fragrant.

      Stir in the sun-dried tomatoes and Italian seasoning, mixing well to combine.

        Add the shrimp to the pot and cook until they turn pink, about 3-4 minutes. Remove the shrimp from the pot and set aside.

          Pour in the vegetable broth and bring to a gentle simmer. Then, add the pasta and cook according to package directions, stirring occasionally.

            Once the pasta is cooked, reduce the heat to low and stir in the heavy cream. Mix well until the pasta is evenly coated and creamy.

              Add the cooked shrimp back into the pot, along with the baby spinach, stirring until the spinach wilts. Season with salt and pepper to taste.

                Remove the pot from heat and let it sit for a couple of minutes to thicken slightly.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    - Presentation Tips: Serve the pasta in large bowls, topped with grated Parmesan cheese and a sprinkle of fresh basil leaves for an added touch of color and flavor.