I love making this creamy sun dried tomato pasta when I want a quick, flavorful meal. It comes together in about 30 minutes. The sweet, tangy sun dried tomatoes combined with rich cream create a silky sauce that clings beautifully to pasta.
If you enjoy creamy pasta dishes, this recipe is a great, fast option for weeknights. The sauce is indulgent without being complicated, and you can easily swap or omit ingredients to suit dietary preferences.
Ingredients needed for this recipe:
Pasta – Bowtie (farfalle) works especially well because its shape catches the sauce, but use your favorite pasta.
Dairy – Butter, heavy cream (or heavy whipping cream) and freshly grated Parmesan make the sauce rich and creamy.
Seasonings – Keep it simple: salt, pepper, Italian seasoning, paprika and red pepper flakes add balanced flavor without overwhelming the tomatoes and cream.
Aromatics – Garlic, shallot and fresh basil brighten the sauce and add depth.
Protein – Shrimp cooks quickly and pairs nicely with the tangy tomato flavor. The recipe uses 1 pound, but you can reduce to 1/2 pound if preferred.
Sun dried tomatoes & tomato paste – Jarred sun dried tomatoes packed in oil are ideal because they are already softened and the oil adds extra flavor. If using dry-packed tomatoes, soak them first. Any tomato paste will work to deepen the sauce.
Greens – Baby spinach adds color and a nutritional boost; you can increase the amount if you like since it wilts down substantially.
The full ingredient list with exact measurements appears in the recipe card below.
How to make creamy sun dried tomato pasta:
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve about 1/4 cup of the starchy pasta water before draining; this helps loosen and emulsify the sauce so it clings to the pasta.
While the pasta cooks, prepare the shrimp. Season with salt, pepper, Italian seasoning and paprika. Heat a skillet over medium-high heat and add 1 tablespoon of the oil from the jarred sun dried tomatoes. Sear the shrimp 2–3 minutes per side until just cooked through, then remove and set aside.
In the same skillet, reduce heat to medium and melt the butter. Add minced garlic, red pepper flakes, chopped sun dried tomatoes and minced shallot. Sauté about 1 minute, stirring constantly so the garlic doesn’t burn. Stir in the tomato paste and cook 30 seconds to deepen its flavor.
Deglaze the pan with white wine (or substitute chicken/vegetable broth), scraping up any browned bits, and simmer until the liquid has reduced by about half. Pour in the heavy cream, stir to combine, then add the baby spinach and allow it to wilt into the sauce.
Lower the heat to just under medium and let the sauce come to a gentle simmer. Stir every few minutes and allow the sauce to reduce and thicken slightly. When it’s concentrated and velvety, turn the heat higher for a moment and add the reserved pasta water; simmer 1–2 minutes to incorporate.
Return the cooked shrimp to the skillet, add the drained pasta and toss everything together until the noodles are well coated and the sauce is glossy. Remove from heat and stir in freshly grated Parmesan. Finish with chopped basil and serve immediately. Steamed baby broccoli or a simple green salad make nice accompaniments.
Creamy Sun Dried Tomato Pasta
A rich, quick pasta with sun dried tomatoes, shrimp, spinach and a silky Parmesan cream sauce — ready in under 30 minutes.
Prep: 5 mins | Cook: 25 mins | Servings: 5
Ingredients
- 8 oz pasta
- 1 lb shrimp, cleaned and shells removed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 shallot, minced
- 4 oz sun dried tomatoes in oil, drained and chopped (about half a jar)
- 1 tbsp tomato paste
- 1/2 cup white wine (Pinot Grigio or Sauvignon Blanc) or broth
- 1 cup heavy cream
- 1 cup baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 3 tbsp chopped basil, for garnish
Instructions
- Cook the pasta according to package directions. Reserve 1/4 cup starchy pasta water, then drain.
- Season shrimp with salt, pepper, Italian seasoning and paprika. Heat a skillet over medium-high heat and add 1 tbsp oil from the sun dried tomatoes. Cook shrimp 2–3 minutes per side until opaque. Remove and set aside.
- Reduce heat to medium. Melt butter and add garlic, red pepper flakes, sun dried tomatoes and shallot. Sauté 1 minute, stirring.
- Stir in the tomato paste and cook 30 seconds.
- Add the white wine or broth, scraping the pan to release browned bits. Simmer until reduced by half.
- Pour in the heavy cream and stir. Add spinach and mix until wilted.
- Lower heat slightly and let sauce simmer until it thickens and reduces by about half, stirring occasionally.
- Turn heat up briefly, add reserved pasta water and simmer 1–2 minutes. Return shrimp and add pasta, tossing until everything is well coated and the sauce is creamy.
- Remove from heat, stir in Parmesan and garnish with chopped basil. Serve immediately.
Notes
White wine can be swapped for vegetable or chicken broth if you prefer to avoid alcohol. If using dry-packed sun dried tomatoes, rehydrate in warm water before chopping.
Nutrition (per serving)
Calories: 561 kcal | Carbohydrates: 51 g | Protein: 33 g | Fat: 26 g | Saturated Fat: 16 g | Sodium: 613 mg
Nutrition values are approximate and provided for reference only.
Additional Info
Author: August DeWindt | Course: Dinner | Cuisine: Italian | Keyword: Easy, pasta, Quick
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