Sun Dried Tomato Spinach Shrimp Pasta


Prep: 15 minutes

Cook: 10 MINUTES

Ready in: 25 MINUTES


  • 1 pound medium shrimp, peeled and deveined
  • 8 ounces farfalle pasta
  • 8 ounces baby spinach
  • ¼ cup sundried tomatoes in oil, chopped
  • ¼ cup grated parmesan cheese
  • 3 tablespoons olive oil
  • 2 tablespoons Dad’s Own
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 green onion, chopped
  • Sea salt and black pepper, to taste


  • In a bowl, whisk together 2 cloves of garlic, Dad’s Own and red pepper flakes to create a marinade mixture. In a storage bag, combine shrimp and marinade mixture and place in the refrigerator for 30 minutes.
  • Boil a large pot of water seasoned with salt. Cook pasta per package instructions and drain.
  • Heat the olive oil in a skillet over medium high heat and add shrimp, remaining garlic and marinade mixture. Cook for about 2 minutes until shrimp is slightly pink.
  • Add baby spinach and sundried tomatoes and cook until spinach is wilted.
  • Stir in pasta and mix in parmesan cheese and green onions. Add salt and pepper to taste, if desired.