Light Sundried Tomato Shrimp Pasta: A Quick Italian Delight

This Light Sundried Tomato Shrimp Pasta is a quick, flavorful dish combining shrimp, sundried tomatoes, and spinach, perfect for busy weeknights.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 plates

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 ounces Linguine or any pasta shape you prefer

For the Shrimp

1 pound Peeled and deveined shrimp fresh or frozen, thawed

For the Sauce

1 cup Sundried tomatoes can be substituted with roasted red peppers
3 cloves Garlic fresh and minced

For the Greens

4 cups Fresh spinach or arugula or kale

For the Broth

½ cup Vegetable broth can substitute with chicken or seafood broth

Equipment

large pot
large skillet
Colander

Method

Step‑by‑Step Instructions

Boil the Pasta: Bring a large pot of salted water to a boil, add linguine, and cook until al dente (8-10 minutes). Drain and set aside.
Sauté Sundried Tomatoes and Garlic: In a skillet, heat olive oil and sauté sundried tomatoes with garlic for about 1 minute until fragrant.
Cook the Shrimp: Add shrimp to the skillet, cook for 2-3 minutes until pink and opaque.
Incorporate Fresh Spinach: Stir in spinach and vegetable broth, cooking for another 2 minutes until spinach wilts.
Combine the Pasta and Sauce: Add drained linguine, toss to coat, and cook for 1 minute to blend flavors.
Serve Immediately: Transfer to plates and garnish as desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 50gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Store leftovers in an airtight container for up to 2 days.

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