Creamy Sun-Dried Tomato Shrimp Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounces pasta (linguine, fettuccine, or penne)
02 -
1 pound large shrimp, peeled and deveined
03 -
2 tablespoons olive oil
04 -
3 tablespoons unsalted butter
05 -
4 cloves garlic, minced
06 -
1 teaspoon red pepper flakes (adjust to taste)
07 -
½ cup sun-dried tomatoes, chopped
08 -
1 teaspoon Italian seasoning
09 -
1 cup heavy cream
10 -
½ cup chicken broth
11 -
¾ cup grated parmesan cheese
12 -
½ teaspoon salt
13 -
¼ teaspoon black pepper
14 -
2 tablespoons fresh basil, chopped (plus more for garnish)
15 -
½ teaspoon lemon juice (optional, for brightness)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining
02 -
Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the pan and set aside
03 -
In the same skillet, melt the butter over medium heat. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant
04 -
Stir in the chopped sun-dried tomatoes and Italian seasoning, cooking for another minute
05 -
Reduce heat to low and stir in the heavy cream and chicken broth, allowing the sauce to simmer gently
06 -
Gradually stir in the parmesan cheese, letting it melt into the sauce. Season with salt and black pepper
07 -
Add the drained pasta and cooked shrimp to the skillet, tossing everything in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce
08 -
Stir in fresh basil and a squeeze of lemon juice for extra brightness. Serve immediately
# Notes:
01 -
Use oil-packed sun-dried tomatoes for extra flavor
02 -
For a lighter version, substitute half-and-half for heavy cream
03 -
Frozen shrimp works well; thaw completely before cooking
04 -
Don't overcook the shrimp as they can become tough