Description
Make a rich, creamy shrimp pasta featuring sun-dried tomatoes and garlic, perfect for a special meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 pound pasta (fettuccine or linguine recommended)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy cooking water before draining. Set the pasta aside.
- Season the shrimp lightly with salt and pepper.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2 minutes.
- Reduce the heat to low. Stir in the heavy cream, Italian seasoning, and red pepper flakes if using. Simmer gently for 3 minutes, allowing the sauce to thicken slightly.
- Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
- Return the cooked shrimp to the skillet. Add the drained pasta and toss everything together until the pasta is fully coated in the sauce. Add more pasta water if needed to loosen the sauce.
- Taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with fresh parsley.
Notes
- For extra flavor, use oil-packed sun-dried tomatoes.
- You can substitute vegetable broth for chicken broth if preferred.
- Do not overcook the shrimp; they cook quickly.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 750
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
- Cholesterol: 250