Pasta with Sun-Dried Tomatoes, Prosciutto and Mascarpone
25 min
Rich, creamy pasta that comes together in minutes. The salty prosciutto plays perfectly against sweet sun-dried tomatoes.
pastaitaliancreamy
Creamy white wine sauce, juicy shrimp, and wilted spinach — this comes together in about 20 minutes and tastes like something from a proper Italian restaurant.
Instructions
- 1
Cook the pasta in salted boiling water according to package directions until al dente, then drain.
- 2
Meanwhile, heat butter in a large pan over medium-high heat. Add the shrimp and cook for about 2 minutes until pink, then remove from the pan and set aside.
- 3
In the same pan, add the garlic and fry for about 30 seconds until fragrant. Pour in the white wine and let it reduce by half.
- 4
Add the cherry tomatoes and cook for a few minutes until they start to soften.
- 5
Pour in the cream and let it simmer gently for a few minutes until the sauce thickens slightly.
- 6
Add the spinach and stir until wilted. Return the shrimp to the pan, season with salt and pepper, and toss everything together.
- 7
Add the drained pasta to the pan and mix well so everything is coated in the sauce. Serve immediately, topped with grated Parmesan.
Per average serving
987
Calories
kcal
47.6
Protein
g
87.2
Carbs
g
45.7
Fat
g
5.6g
Fiber
9g
Sugar
1018mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
987
Calories
kcal
47.6
Protein
g
87.2
Carbs
g
45.7
Fat
g
5.6g
Fiber
9g
Sugar
1018mg
Sodium
Tips from the kitchen
- Pull the shrimp out after about 2 minutes while they're still just pink. They go back into the pan at the end, and if you cook them fully twice they turn rubbery.
- Let the wine actually reduce by half before the cream goes in. You want the sharp alcohol edge cooked off, otherwise the sauce tastes a bit raw.
- Get your pasta water boiling and the spinach washed before you start the pan, because steps 2 through 7 move fast and there's no good time to stop.
- Save a little of the pasta water before you drain. If the sauce tightens up too much once the parmesan and pasta go in, a splash loosens it right back.
- Add the parmesan off the heat or at a gentle simmer. Boil it hard and it can go grainy instead of melting smooth.
Ways to vary it
- Swap the shrimp for strips of chicken breast if you'd rather skip the seafood. Cook them through properly before setting aside, since chicken won't finish in the final toss the way shrimp does.
- A pinch of chili flakes with the garlic gives the sauce a little heat if you like that.
- Stir in a handful of fresh basil at the end instead of, or alongside, the parmesan for a brighter finish.
Storage & leftovers
Keeps in the fridge for up to 2 days in a sealed container. Cream sauces with pasta don't freeze well, they tend to split and go watery, so I'd skip that. Reheat gently in a pan with a splash of water or cream and stir, rather than blasting it in the microwave which overcooks the shrimp.
What to serve with it
A piece of crusty bread to mop up the sauce and a simple green salad with a lemony dressing is all it needs. A glass of the same white wine you cooked with rounds it out.
UC
By Untrained ChefPublished 17 May 2026 · Updated 11 July 2026
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