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Light Sundried Tomato Shrimp Pasta

Featured in: International BBQ Flavors

Linguine pairs perfectly with succulent shrimp and tangy sundried tomatoes in this vibrant Italian-inspired dish. Simple to prepare, garlic and tomatoes are gently sautéed before plump shrimp are added, infusing the sauce with rich flavor. Fresh spinach and a splash of vegetable broth bring a delightful freshness and balance. Everything is tossed with al dente pasta for an easy yet elegant dinner. Finish with basil or Parmesan for extra aroma. High in protein, this savory pasta is a crowd-pleaser that comes together quickly, ideal for a satisfying main course.

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Updated on Fri, 31 Oct 2025 12:42:00 GMT
Light sundried tomato shrimp pasta served with fresh spinach and basil garnish. Save
Light sundried tomato shrimp pasta served with fresh spinach and basil garnish. | bitegrill.com

A light and flavorful pasta dish with tangy sundried tomatoes and juicy shrimp that's perfect for a quick weeknight dinner.

I discovered this recipe when I needed something vibrant and satisfying yet easy to make after a busy day.<br>The sundried tomatoes add a unique depth, reminding me of trips to small Italian cafes.

Ingredients

  • Pasta & Protein: 300 g linguine and 300 g shrimp
  • Sauce & Veggies: ½ cup sundried tomatoes in oil, chopped: 2 garlic cloves: 2 cups fresh spinach: ½ cup vegetable broth

Instructions

Cook the pasta:
Boil linguine in salted water until al dente. Drain and set aside.
Sauté garlic and tomatoes:
Heat a skillet over medium and add chopped garlic and sundried tomatoes. Cook for 2 minutes.
Add shrimp:
Stir in the shrimp and cook until pink and just cooked through, about 3 minutes.
Add spinach and broth:
Add spinach and vegetable broth to the skillet: cook until spinach is wilted.
Mix with pasta:
Toss cooked pasta with the shrimp mixture. Serve immediately.
Delicious light sundried tomato shrimp pasta bursting with flavor and color. Save
Delicious light sundried tomato shrimp pasta bursting with flavor and color. | bitegrill.com

This shrimp pasta was such a hit that my family now requests it at least once a week at dinner time.

Required Tools

Pot and skillet give great results: using a wide skillet helps shrimp cook evenly.

Allergen Information

Contains shellfish (shrimp) and wheat (pasta): always check labels for other possible allergens.

Nutritional Information

Calories: 490, Total Fat: 17 g, Carbohydrates: 46 g, Protein: 33 g per serving.

A vibrant bowl of light sundried tomato shrimp pasta with juicy shrimp and herbs. Save
A vibrant bowl of light sundried tomato shrimp pasta with juicy shrimp and herbs. | bitegrill.com

Enjoy this pasta fresh with a squeeze of lemon or a sprinkle of your favorite cheese.

Recipe FAQ

→ What type of pasta works best?

Linguine is ideal for this dish due to its length and texture, but spaghetti or fettuccine are good alternatives.

→ How do you prepare sundried tomatoes for the sauce?

Choose sundried tomatoes packed in oil; chop them finely before sautéing with garlic for optimal flavor release.

→ Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking to ensure they sear and retain their juiciness.

→ What are some garnish suggestions?

Fresh basil leaves or a sprinkle of Parmesan elevate the flavors and add beautiful finishing touches.

→ Is this dish suitable for high-protein diets?

Absolutely; shrimp provides a rich protein source, making this pasta dish a hearty and nutritious choice.

→ Are there ingredient substitutions for spinach?

Baby kale or arugula can replace spinach, adding a slightly different taste while maintaining freshness.

Light Sundried Tomato Shrimp Pasta

Juicy shrimp and sundried tomatoes tossed with linguine and spinach for a light, savory Italian main dish.

Prep duration
10 min
Cook duration
20 min
Complete duration
30 min
Created by Ethan Walker


Skill Level Easy

Heritage Italian

Output 4 Portions

Dietary considerations No Dairy

Components

Pasta & Protein

01 10.6 ounces linguine
02 10.6 ounces shrimp, peeled and deveined

Sauce & Veggies

01 1/2 cup sundried tomatoes in oil, chopped
02 2 garlic cloves, minced
03 2 cups fresh spinach, washed and trimmed
04 1/2 cup vegetable broth

Method

Phase 01

Cook Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Drain and set aside.

Phase 02

Prepare Sauce Base: In a large skillet over medium heat, add chopped sundried tomatoes and minced garlic. Sauté for 2 minutes until fragrant.

Phase 03

Cook Shrimp: Add shrimp to the skillet. Sauté for about 3 minutes or until the shrimp turn pink and opaque.

Phase 04

Add Vegetables and Broth: Stir in fresh spinach and vegetable broth. Cook until spinach is wilted and broth is slightly reduced, about 2 minutes.

Phase 05

Combine and Serve: Add cooked linguine to the skillet and toss gently with the sauce. Serve immediately.

Tools needed

  • Large pot
  • Skillet

Allergy details

Review each ingredient for potential allergens and consult with healthcare providers if you're uncertain about sensitivities.
  • Contains shellfish and wheat.

Nutritional information (each portion)

These values are provided as estimates only and shouldn't replace professional medical guidance.
  • Energy: 490
  • Fats: 17 g
  • Carbohydrates: 46 g
  • Proteins: 33 g