Creamy Sun-Dried Tomato Shrimp with Spinach Pasta

Ingredients:
- 8 oz pasta (fettuccine or linguine)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish

Directions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add sun-dried tomatoes and cook for 2-3 minutes.
5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
6. Add the spinach and cooked shrimp back into the skillet, stirring until the spinach wilts.
7. Toss the cooked pasta into the creamy sauce, mixing well to coat. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal | Servings: 4 servings