John Washington
Creamy Garlic Shrimp Alfredo with Spinach and Sun-Dried Tomatoes
This luscious, creamy dish combines the rich flavors of garlic shrimp, the earthiness of spinach, and the subtle sweetness of sun-dried tomatoes. Perfect for a cozy dinner, it’s ready in under 30 minutes and sure to delight your palate.
Ingredients:
– 12 oz fettuccine or your pasta of choice
– 1 lb large shrimp, peeled and deveined
– 3 tbsp butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 cup fresh spinach, roughly chopped
– 1/2 cup sun-dried tomatoes, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Sauté the shrimp: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Transfer the shrimp to a plate and set aside.
3. Make the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce thickens, about 5 minutes.
4. Add the veggies: Stir in the chopped spinach and sun-dried tomatoes. Cook until the spinach is wilted, about 2-3 minutes.
5. Combine everything: Add the cooked pasta and shrimp to the skillet. Toss to coat everything in the creamy sauce. Season with additional salt and pepper if needed.
6. Garnish and serve: Sprinkle with freshly chopped parsley. Serve immediately and enjoy your creamy garlic shrimp Alfredo with spinach and sun-dried tomatoes!
Note: For a lighter version, you can substitute half of the heavy cream with chicken broth or use half-and-half.
