Shrimp Pasta with Spinach and Sundried Tomato Cream
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Ingredients
  • 1 lb. shrimp, cleaned, deveined with tails removed, patted completely dry
  • fresh or dried pasta, fettuccine style ( I used less than ½ pound)
  • 3 large garlic cloves, smashed
  • ½ cup sundried tomatoes packed in their flavored oil
  • a big handful of fresh baby spinach
  • ½ to ¾ cup of heavy cream
  • red pepper flakes (optional)
  • fresh chopped parsley
  • olive oil
Instructions
  1. Get your salted water boiling for the pasta.
  2. In a skillet drizzled with olive oil add the garlic and red pepper flakes until slightly golden and fragrant.
  3. Add in the shrimp.
  4. When shrimp is finished cooking drop your pasta and cook very al dente if fresh, if using dried pasta follow time on box for al dente time.
  5. Into the skillet toss in the sundried tomatoes with oil, (the oil will flavor it nice) and heavy cream, it should thicken quickly.
  6. Toss in your spinach at this time.
  7. When pasta is cooked, drain and toss it into the skillet with all the ingredients, tossing and coating the pasta with the creamy sauce.
  8. Garnish with parsley.
  9. NOTE:
  10. You can use ½ lb of shrimp with less pasta, more sundried tomatoes, more cream if you want it creamier, more spinach. Don't get hung up on the amounts, you can't go wrong.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/11/shrimp-pasta-spinach-sundried-tomato-cream.html