Description
A delicious shrimp spaghetti dish with a creamy sauce, sun-dried tomatoes, and fresh spinach.
Ingredients
Scale
- 1 pound large shrimp (peeled with tails on)
- to taste Kosher salt
- 1 tablespoon olive oil (or oil from the jar of sundried tomatoes)
- 1 medium shallot (peeled and minced)
- 3 garlic cloves (peeled and minced)
- 4 tablespoons tomato paste
- 4 teaspoons Calabrian chili
- ½ cup sun-dried tomatoes in oil (diced)
- 1 cup chicken or vegetarian broth
- 1 ½ cups heavy cream
- ½ pound spaghetti
- 2 cups baby spinach (about 2 ounces)
- ¼ cup finely grated Parmesan-Reggiano (plus more for garnish)
- 2 tablespoons unsalted butter
- Chopped parsley (for garnish)
Instructions
- Fill a large pot with water. Salt the water generously and set it over medium-high heat. We’ll need this ready for boiling our pasta.
- Sprinkle the shrimp with kosher salt on both sides. In a large skillet set over medium heat, add the olive oil. When the oil is warm, add the shrimp in one even layer. Cook on each side for about 1-2 minutes. Remove from the skillet and set aside.
- Add in a few more teaspoons of olive oil, if needed. Add in the minced shallot and garlic. Cook until softened, about 1-2 minutes. Then add in the tomato paste, Calabrian chili, and sundried tomatoes. Cook, stirring occasionally for 1-2 minutes.
- Add the chicken broth and heavy cream, stirring and gently scraping up bits from the pan. Bring to a gentle simmer. Cook on low heat for about 8 minutes until the sauce has thickened and coats the back of the spoon. Give it a taste and adjust the salt if needed, about ¼ teaspoon was added.
- To the pot of boiling water, drop in the spaghetti and cook until al dente.
- Use tongs to carefully transfer the pasta directly from the pot to the sauce, keeping some residual water from the pasta. Then add the parmesan along with the spinach and butter. Toss everything together until combined. Add the shrimp back to the pot to heat through.
- Divide pasta among bowls. Then garnish with grated parmesan and chopped parsley.
Notes
- This dish can be made with chicken instead of shrimp if desired.
- For a spicier version, add more Calabrian chili.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg