Description
A comforting shrimp pasta dish with a creamy sauce, sun-dried tomatoes, and a touch of heat, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb Large shrimp, peeled and deveined
- 10 oz Linguine or fettuccine pasta
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1/2 tsp Red pepper flakes
- 1/2 cup Sun-dried tomatoes, chopped
- 1 cup Heavy cream (or coconut cream for dairy-free)
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Chicken broth or white wine
- 2 tbsp Butter
- 1 tbsp Fresh basil, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente and save 1/2 cup of the pasta water.
- Heat olive oil in a wide skillet over medium high heat.
- Add garlic and red pepper flakes and cook until fragrant.
- Add the shrimp and sear until they turn pink; remove and set aside.
- Melt butter in the same skillet over medium heat.
- Add sun-dried tomatoes and pour in the chicken broth or white wine.
- Stir in the heavy cream and then add the grated Parmesan.
- Let the sauce simmer until it thickens slightly.
- Return the shrimp to the skillet and warm through.
- Toss the cooked pasta with the sauce and add reserved pasta water as needed.
- Garnish with fresh basil and serve right away.
Notes
Store leftovers in an airtight container in the fridge for up to two days. The sauce freezes well for up to one month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 300mg
Keywords: shrimp pasta, creamy pasta, weeknight dinner, Italian cuisine, comfort food