Ingredients
- 1 lb shrimp, peeled and deveined
- 12 oz pasta (penne, rigatoni, or fusilli)
- 4 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 3 cloves garlic, minced
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cups mozzarella cheese, shredded
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Optional: 1/2 tsp crushed red pepper flakes
- Optional: fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta until just al dente. Drain and set aside.
- In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
- Stir in flour to form a roux, then slowly whisk in milk and cream. Simmer until sauce thickens.
- Add Parmesan, sun-dried tomatoes, Italian seasoning, salt, and pepper. Stir to combine.
- Stir in spinach until wilted, then fold in shrimp and cooked pasta.
- Transfer mixture to baking dish. Top with shredded mozzarella.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top.
- Let rest for a few minutes before serving. Garnish with fresh basil if desired.
Notes
- Use half-and-half or Greek yogurt with milk for a lighter sauce.
- Add mushrooms or caramelized onions for more depth.
- Substitute shrimp with chicken or use a mix of both.
- Gluten-free pasta and flour can make this dish gluten-free.
- Freeze before baking and cook later for an easy make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 215mg
