Shrimp and Sun-Dried Tomato Penne: 4 Secrets Revealed

Why Make This Recipe

This Shrimp and Sun-Dried Tomato Penne is a quick and flavorful dish perfect for any occasion. It tastes gourmet but is easy to make, making it ideal for busy weeknights or for entertaining guests. The sweet sun-dried tomatoes, savory shrimp, and aromatic garlic create a delightful mix of flavors. You can easily change it to fit what you like, by adding spices, other vegetables, or a different kind of pasta. The penne pasta holds the creamy sauce perfectly, making every bite delicious.

How to Make Shrimp and Sun-Dried Tomato Penne

Making this dish involves a few simple steps. First, cook the pasta. While the pasta cooks, prepare the shrimp and sun-dried tomatoes. Then, create the flavor base by sautéing garlic and red pepper flakes before adding the sun-dried tomatoes. Next, quickly cook the shrimp and deglaze the pan. Finally, make the creamy sauce and mix everything together. Garnish and serve right away.

Ingredients of : Shrimp and Sun-Dried Tomato Penne

Pantry Staples

• Olive Oil
• Garlic Cloves
• Red Pepper Flakes (optional)
• Vegetable or Chicken Broth
• Heavy Cream
• Parmesan Cheese (freshly grated)
• Salt and Black Pepper

Fresh & Flavorful

• Penne Pasta
• Shrimp (peeled, deveined, tails on or off)
• Sun-Dried Tomatoes (oil-packed, drained and chopped)
• Fresh Spinach (optional)
• Fresh Basil or Parsley (for garnish)

Directions of : Shrimp and Sun-Dried Tomato Penne

1. Cook the Pasta: Cook penne pasta according to package directions until it is al dente. Drain it and set aside.
2. Prepare Shrimp and Tomatoes: Peel, devein, and pat dry shrimp. Drain and chop sun-dried tomatoes.
3. Build Flavor Base: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant. Add chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes.
4. Cook the Shrimp: Add shrimp to the skillet. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
5. Deglaze the Pan: Pour 1/4 cup of broth or water into the hot skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
6. Make the Creamy Sauce: Add remaining vegetable or chicken broth and heavy cream to the skillet. Bring to a gentle simmer. Reduce heat to low and let it simmer for 5-7 minutes, until the sauce thickens slightly. Stir in freshly grated Parmesan cheese until it melts and the sauce is smooth. Season with salt and black pepper to taste.
7. Combine All Ingredients: Add the cooked penne pasta and cooked shrimp back into the skillet with the sauce. Toss to coat everything evenly. If using, gently fold in fresh spinach until it wilts.
8. Garnish and Serve: Garnish with fresh basil or parsley. Serve immediately.

How to Serve Shrimp and Sun-Dried Tomato Penne

Serve this dish immediately after making it. It pairs wonderfully with garlic bread or crusty ciabatta to soak up the creamy sauce. A simple green salad provides a fresh contrast, and steamed asparagus or broccoli makes a healthy side dish.

How to Store Shrimp and Sun-Dried Tomato Penne

Store leftover Shrimp and Sun-Dried Tomato Penne in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of broth or water if the sauce appears too thick. Avoid overheating to prevent the shrimp from becoming tough.

Tips to Make Shrimp and Sun-Dried Tomato Penne

• Do not Overcook Shrimp: Shrimp cooks quickly. Cook it just until it turns pink and opaque to keep it tender and juicy.
• Use Pasta Water: Reserve about a cup of the starchy pasta water before draining the penne. If your sauce is too thick, add a tablespoon or two of this reserved water to reach your desired consistency.
• Quality Ingredients Lead to Best Taste: Good quality sun-dried tomatoes make a big difference in flavor.
• Taste and Adjust Seasoning: Always taste the sauce before serving and adjust salt, pepper, or red pepper flakes to your liking.

Variation

• Spicy Kick: Add more red pepper flakes, or a pinch of cayenne pepper, for extra heat.
• Other Proteins: Replace shrimp with cooked chicken chunks or sausage.
• Extra Vegetables: Include sliced mushrooms, bell peppers, or zucchini when you add the sun-dried tomatoes.
• Gluten-Free: Use your preferred gluten-free penne pasta.
• Pesto Flavor: Stir in a tablespoon of pesto at the end for an extra layer of taste.

FAQs

• Can I make this Shrimp and Sun-Dried Tomato Penne ahead of time?
• Yes, you can prepare the sauce and cook the shrimp ahead of time. Cook the pasta just before serving, then combine everything.
• What kind of shrimp is best for this Shrimp and Sun-Dried Tomato Penne recipe?
• Use medium to large shrimp, peeled and deveined. You can choose shrimp with tails on or off based on your preference. Fresh or frozen (thawed) shrimp work well.
• What if I don’t have white wine? What’s a good substitute for this Shrimp and Sun-Dried Tomato Penne?
• You can easily substitute white wine with an equal amount of vegetable or chicken broth, or even water, for deglazing the pan.

Creamy Garlic Shrimp and Sun-Dried Tomato Penne

This creamy garlic shrimp and sun-dried tomato penne is a quick and flavorful pasta dish, perfect for a weeknight meal. Tender shrimp, tangy sun-dried tomatoes, and a rich garlic cream sauce are tossed with al dente penne pasta.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 people

Calories 650 kcal

Equipment

• Pot
• Large Skillet
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board
• Tongs

Ingredients

  

Main Ingredients

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 pound medium shrimp, peeled and deveined, tails on or off
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes optional
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/2 cup chicken or vegetable broth, divided
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• to taste Salt and black pepper
• 2 cups fresh spinach optional
• Fresh basil or parsley, chopped for garnish

Instructions

 

Steps

• Cook penne pasta according to package directions until al dente, then drain and reserve 1/2 cup of pasta water before setting aside.
• While the pasta cooks, pat the shrimp dry with paper towels.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add minced garlic and optional red pepper flakes and cook for 30 seconds until fragrant.
• Add chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes, stirring occasionally.
• Add the shrimp to the skillet in a single layer; cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
• Pour 1/4 cup of broth into the hot skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
• Add the remaining 1/4 cup of broth and heavy cream to the skillet, bring to a gentle simmer, then reduce heat to low and simmer for 5-7 minutes until the sauce slightly thickens.
• Stir in freshly grated Parmesan cheese until melted and the sauce is smooth, then season with salt and black pepper to taste.
• Add the cooked penne pasta and shrimp back into the skillet with the sauce, tossing to coat everything evenly; if using, gently fold in fresh spinach until it wilts, and add a tablespoon or two of the reserved pasta water if the sauce is too thick.
• Garnish with fresh basil or parsley and serve immediately.

Notes

For an extra kick, increase the red pepper flakes. Be careful not to overcook the shrimp, as they can become rubbery. Adjust seasoning to your preference.