Creamy Garlic Shrimp Pasta

Instructions

Step 1 Cook the fettuccine pasta according to package instructions until al dente, then reserve 1/4 cup of pasta water and drain the rest. /n
Step 2 Heat olive oil in a large skillet over medium heat and cook the shrimp for 2–3 minutes per side until pink and opaque, then remove and set aside. /n
Step 3 In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 1 minute. /n
Step 4 Add the heavy cream and bring to a gentle simmer, then stir in the Parmesan cheese until the sauce thickens. /n
Step 5 Mix in the sun-dried tomatoes, spinach, red pepper flakes, salt, and black pepper, cooking until the spinach wilts. /n
Step 6 Add the cooked pasta and a splash of reserved pasta water to loosen the sauce, tossing to coat evenly. /n
Step 7 Return the shrimp to the skillet and toss everything together until heated through. /n
Step 8 Garnish with fresh basil and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s consistency.
Avoid microwaving for too long as it may overcook the shrimp and make them rubbery.
Do not freeze, as the cream sauce may separate when thawed.