Zesty Garlic Shrimp and Sun-Dried Tomato Cream Pasta
A rich and savory pasta dish featuring succulent shrimp, bright sun-dried tomatoes, and a creamy garlic-infused sauce, perfectly tossed with al dente linguine or fettuccine.
Equipment
- Large Pot
- Large Skillet
- Spoon
Ingredients
Main Ingredients
- 12 oz Linguine or Fettuccine
- 1 lb Large Shrimp fresh or frozen (thawed, peeled, and deveined)
- 4-5 cloves Garlic minced
- 1 cup Canned Diced Tomatoes undrained
- 1/2 cup Sun-Dried Tomatoes oil-packed, chopped
- 1/2 cup Heavy Cream
- 2 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 1/4 cup Fresh Parsley chopped, plus more for garnish
- 1/2 tsp Red Pepper Flakes (or more, to taste)
- 1/4 cup Grated Parmesan Cheese plus more for serving
- Salt and Black Pepper to taste
- 1/4 cup Pasta Water (reserved)
Instructions
Instructions
- Thaw and pat shrimp dry, then mince garlic and chop sun-dried tomatoes and parsley.
- Bring salted water to a boil, cook pasta until al dente, and reserve 1/2 cup of pasta water before draining.
- Heat 1 tablespoon olive oil in a skillet, cook shrimp for 1-2 minutes per side until pink, and then remove and set aside.
- In the same skillet, add remaining olive oil and butter, sauté minced garlic and red pepper flakes for 30 seconds, then stir in diced and sun-dried tomatoes and simmer for 3-5 minutes until slightly thickened.
- Pour in heavy cream, bring to a gentle simmer, and cook for 2-3 minutes until the sauce reaches your desired consistency.
- Add cooked pasta to the skillet, toss to coat, adjust consistency with reserved pasta water if needed, then stir in cooked shrimp, fresh parsley, and Parmesan cheese, seasoning with salt and pepper.
- Divide the pasta among plates, garnish with extra fresh parsley and Parmesan cheese, and serve immediately.
Notes
To prevent overcooked shrimp, ensure they are cooked quickly until just opaque. The reserved pasta water is key for adjusting sauce consistency, and don't hesitate to add more red pepper flakes for an extra kick.