Ingredients

The following ingredients have 4 Servings
  • 1/2 lb. (8 oz.) spaghetti noodles
  • 2 tablespoons olive oil
  • 1 lb. white shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon garlic, minced
  • 1/4 cup sun-dried tomatoes
  • 1 teaspoon all-purpose flour
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 3 cups baby spinach
  • 2 tablespoons fresh basil, finely sliced 

Instruction

  • Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain well in a colander and set aside. Toss in some olive oil to keep the pasta from sticking together.
  • Meanwhile, heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
  • In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
  • Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
  • Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.
  • Add in cooked spaghetti and toss well to combine. Sprinkle fresh basil and extra Parmesan cheese on top and drizzle with olive oil if desired.