Creamy Sun Dried Tomato Shrimp Pasta
Creamy Sun Dried Tomato Shrimp Pasta is a decadent dinner recipe that combines flavorful sauteed shrimp with spinach, pine nuts, and homemade alfredo sauce.
Servings: 8 servings
Ingredients
- 1 pound Fettuccine
Sauce:
- 4 tablespoons butter
- 4 cloves garlic minced
- 1 1/2 cups heavy cream divided
- 1 1/2 cups parmesan cheese grated
- 1/2 cup sun dried tomatoes chopped
- 1/4 cup pine nuts lightly toasted
- 2 cups fresh spinach
Shrimp:
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves minced
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt or to taste
- 1/8 teaspoon crushed red pepper flakes or to taste (I don't measure, I just toss some in)
- freshly ground black pepper
- 1 pound extra-large raw shrimp shelled and deveined, tail on
- 4 teaspoons fresh parsley minced
- 1 tablespoon lemon juice Freshly squeezed juice of half a lemon
Instructions
- Cook 1 pound Fettuccine in large pot of salted water. Reserve about a cup of the cooking water to thin sauce later, if needed. Drain and set aside.
- While the pasta is cooking, you can make the alfredo sauce in one pan and the shrimp in a separate skillet.
- For the alfredo sauce, add 4 tablespoons butter and 4 cloves garlic to a sauté pan and heat over low heat. Allow to cook until the butter is infused with the garlic, about 5 minutes. Add 2/3 of the 1 1/2 cups heavy cream, stir, and allow to come to a simmer. Increase heat to medium, if needed. Cook for 5 minutes, stirring occasionally. Remove from heat and immediately add in 1 1/2 cups parmesan cheese and remaining heavy cream. Stir to combine. It will take several minutes for the cheese to melt. It will look goopy at first and then the sauce will be creamy and smooth. If sauce needs to be thinned, add additional heavy cream or some of the reserved pasta water. Stir in 1/2 cup sun dried tomatoes, 1/4 cup pine nuts, and 2 cups fresh spinach. Spinach will wilt in hot sauce.
- To make the shrimp, melt 2 tablespoons butter with 2 tablespoons extra-virgin olive oil over low heat in large skillet. Add 4 garlic cloves (minced) and sauté until garlic is infused and fragrant, about 5 minutes. Add 1/2 cup dry white wine, 1/2 teaspoon kosher salt, 1/8 teaspoon crushed red pepper flakes, and freshly ground black pepper and bring to a simmer over medium heat. Let wine reduce by half, which will take a few minutes. Add 1 pound extra-large raw shrimp in a single layer and sauté until they just turn pink, 2 to 4 minutes each side depending upon their size. Stir in 4 teaspoons fresh parsley and 1 tablespoon lemon juice.
- To serve, toss hot cooked pasta and shrimp in sauce sauce and serve immediately.
Notes
If you want to go the extra mile and make your own homemade pasta, follow this recipe: https://selfproclaimedfoodie.com/homemade-pasta/
Nutrition
Calories: 673kcal | Carbohydrates: 48g | Protein: 29g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 286mg | Sodium: 1014mg | Potassium: 559mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 9.1mg | Calcium: 377mg | Iron: 3.6mg
