Creamy Fettuccine with Shrimp, Sun-Dried Tomatoes & Spinach
If you’re looking for a restaurant-quality meal you can whip up at home, this Creamy Fettuccine with Shrimp, Sun-Dried Tomatoes & Spinach is the perfect recipe. Luxurious, satisfying, and bursting with bold Mediterranean flavors, this pasta dish is ideal for a cozy dinner for two, an elegant dinner party, or even a comforting solo meal. Rich heavy cream meets the slight sweetness of sun-dried tomatoes, tender spinach, and perfectly cooked shrimp to create a dish that’s guaranteed to impress.
Whether you’re an experienced home cook or just starting your culinary adventures, this recipe is approachable, easy to customize, and delivers gourmet flavor with simple ingredients. Let’s dive right in and explore everything you need to know to make this unforgettable fettuccine dish at home.
Why You’ll Love This Recipe
This creamy fettuccine recipe is tailor-made for seafood lovers who crave hearty yet fresh flavors. It combines the velvety richness of a cream sauce with the brightness of spinach and lemon, while the sun-dried tomatoes add an irresistible sweet-tangy pop. Plus, it comes together in about 30 minutes—perfect for busy weeknights or last-minute entertaining.
If you love creamy pastas but don’t want something too heavy, the fresh spinach and hint of lemon balance the dish beautifully. This is a versatile recipe you can easily make your own with simple swaps or additions, and it reheats well, making it a smart choice for meal prep too.
Ingredients You’ll Need
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese (plus extra for topping)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
- Fresh parsley, finely chopped (for garnish)
- Lemon wedges (optional, for serving)
Kitchen Equipment Needed
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Colander (for draining pasta)
- Sharp knife and cutting board
- Measuring cups and spoons
- Tongs or pasta fork
- Microplane or grater (for Parmesan)
Step-by-Step Directions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve ½ cup of pasta water before draining. - Sauté the Shrimp
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove from the skillet and set aside. - Build the Flavor Base
In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for 2–3 minutes. - Add the Spinach
Toss in the fresh spinach and cook until wilted, about 2 minutes. - Make the Cream Sauce
Lower the heat to medium-low. Pour in the heavy cream, stirring to combine. Let the sauce simmer gently for 3–4 minutes until it thickens slightly. - Combine Everything
Add the drained pasta and reserved pasta water to the skillet. Toss everything together until the pasta is evenly coated. Stir in the Parmesan cheese and season with salt, pepper, and red pepper flakes (if using). - Finish with Shrimp
Return the shrimp to the skillet and gently toss to combine. - Serve
Plate the pasta into wide bowls, garnish with extra Parmesan, chopped parsley, and a lemon wedge if desired. Enjoy immediately!
Pro Tips and Variations
- Swap the Shrimp: Substitute shrimp with scallops, grilled chicken, or even sautéed mushrooms for a vegetarian version.
- Use Different Greens: Arugula, kale, or baby Swiss chard can replace spinach for a different flavor profile.
- Make It Lighter: Use half-and-half or a mix of cream and chicken broth if you want a lighter sauce.
- Go Spicy: Amp up the heat with more red pepper flakes or a dash of cayenne.
- Add a Crunch: Toasted pine nuts or walnuts make a fantastic crunchy topping.
- Sun-Dried Tomato Oil: If your sun-dried tomatoes come packed in oil, use some of that flavorful oil instead of olive oil for even deeper flavor.
Storing Leftovers
If you have leftovers (lucky you!), store them properly to maintain the quality:
- Storage: Place the cooled pasta in an airtight container and refrigerate for up to 3 days.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of cream, milk, or water to loosen the sauce.
- Freezing: Not recommended, as cream sauces tend to separate when frozen and thawed.
Perfect Pairings
Drink Pairings
- White Wine: A crisp Sauvignon Blanc or Pinot Grigio enhances the creamy and seafood notes beautifully.
- Sparkling Water: Lemon or lime-flavored sparkling water is refreshing and cuts through the richness.
Food Pairings
- Salad: A simple arugula salad with lemon vinaigrette pairs wonderfully.
- Bread: Warm crusty bread or garlic bread is perfect for soaking up the extra sauce.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes! Thaw the shrimp completely and pat them dry before cooking to avoid excess water in your skillet.
What if I don’t have fettuccine?
Linguine, spaghetti, or tagliatelle all work well with this creamy sauce.
Can I make this dish dairy-free?
You can try coconut cream or a non-dairy heavy cream substitute and swap Parmesan for nutritional yeast or a vegan Parmesan alternative.
How can I make it more filling?
Add in sautéed mushrooms, peas, or roasted red peppers for more veggies and substance.
Is this recipe spicy?
Not unless you add red pepper flakes. It’s very mild by default but easily customizable for spice lovers!
Final Thoughts
This Creamy Fettuccine with Shrimp, Sun-Dried Tomatoes & Spinach is a total show-stopper. It’s quick enough for weeknights but fancy enough for date night or entertaining friends. With rich, savory flavors and a silky sauce that clings to every strand of pasta, it’s the kind of dish you’ll find yourself making again and again.
