Name: Creamy Sun Dried Tomato Shrimp Linguine Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz linguine pasta; 1 tablespoon salt (for pasta water); 1 lb large shrimp (16-20 count), peeled and deveined; 2 tablespoons olive oil, divided; 2 tablespoons unsalted butter; 5 cloves garlic, minced (about 1½ tablespoons); ½ cup sun-dried tomatoes (oil-packed), drained and chopped; ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc); 1 cup heavy cream; ½ cup chicken broth (or vegetable broth); ½ cup freshly grated Parmesan cheese; 1 teaspoon Italian seasoning; ½ teaspoon red pepper flakes (optional, adjust to taste); Salt and black pepper to taste; ¼ cup fresh basil, chopped (plus more for garnish); 2 tablespoons fresh parsley, chopped; Lemon wedges (for serving)

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Prepare to fall absolutely in love with the most luxurious, flavor-packed pasta dish you’ll ever make at home! This Creamy Sun Dried Tomato Shrimp Linguine is everything you want in a weeknight dinner—rich, creamy, bursting with Mediterranean flavors, and ready in just 30 minutes. Imagine tender shrimp nestled in silky linguine, all coated in a luscious cream sauce infused with tangy sun-dried tomatoes, fresh garlic, Italian herbs, and a hint of white wine.

This recipe is perfect for those nights when you want something special but don’t have hours to spend in the kitchen. It’s fancy enough to impress dinner guests or serve on date night, yet simple enough for a busy Tuesday evening when you’re craving comfort food with a gourmet twist. The combination of sweet, plump shrimp and intensely flavored sun-dried tomatoes creates a restaurant-quality dish that tastes like it came from an upscale Italian trattoria.

The beauty of this pasta lies in the sauce—it’s incredibly rich and velvety without being heavy, with layers of flavor from the sun-dried tomatoes, garlic, white wine, and Parmesan cheese. The sun-dried tomatoes add a concentrated, slightly sweet tomato essence that’s completely different from fresh tomatoes, bringing depth and complexity to every bite. Meanwhile, the shrimp cook quickly and stay perfectly tender, adding protein and a touch of sweetness that balances the tangy tomatoes beautifully.

Whether you’re meal prepping for the week, hosting a casual dinner party, or treating yourself to something delicious after a long day, this creamy shrimp linguine delivers on every level. It’s become one of my most-requested recipes, and once you try it, you’ll understand why!

History / Background

While this specific combination of creamy shrimp linguine with sun-dried tomatoes is a modern creation, it draws inspiration from centuries of Italian coastal cooking traditions. Italy’s extensive coastline has made seafood pasta dishes a cornerstone of Italian cuisine, particularly in regions like Sicily, Campania, and Liguria where fresh seafood meets pasta in countless delicious ways.

The tradition of pasta with seafood dates back to ancient Rome, but it was in southern Italy where this pairing truly flourished. Coastal towns developed their own signature seafood pasta dishes, often featuring the day’s catch tossed with local olive oil, garlic, white wine, and fresh herbs. These simple preparations allowed the quality of the ingredients to shine through, a philosophy that remains central to Italian cooking today.

Sun-dried tomatoes have an especially rich history in Italian cuisine. Before modern refrigeration, drying tomatoes in the intense Mediterranean sun was a practical preservation method that also concentrated their flavors dramatically. What started as necessity became a beloved ingredient, prized for its intense, sweet-tart taste and chewy texture. Southern Italian cooks would rehydrate these tomatoes in olive oil, creating the oil-packed sun-dried tomatoes we know and love today.

The addition of cream to Italian pasta sauces is actually more common in northern Italian cuisine, where dairy production thrives in regions like Emilia-Romagna and Lombardy. While traditional southern Italian seafood pasta tends to be lighter and oil-based, northern Italian influences brought cream-based sauces into the mix. When Italian immigrants brought their culinary traditions to America in the late 19th and early 20th centuries, these regional styles began to blend and evolve.

American-Italian cuisine embraced cream sauces wholeheartedly, creating dishes that were richer and more indulgent than their Old World counterparts. Restaurants in cities like New York and San Francisco began featuring creamy seafood pastas on their menus in the mid-20th century, combining the best of Italian tradition with American tastes for generous, satisfying portions.

This creamy sun-dried tomato shrimp linguine represents that beautiful fusion—it takes the elegance and simplicity of Italian coastal cooking, adds the intensity of sun-dried tomatoes (a southern Italian staple), and finishes with the luxurious creaminess Americans love. It’s become a modern classic that food bloggers and home cooks have embraced enthusiastically, proving that sometimes the best recipes are those that honor tradition while creating something entirely new and exciting.

Why You’ll Love This Recipe

This creamy sun-dried tomato shrimp linguine is about to become your new favorite dinner, and here’s exactly why it deserves a permanent spot in your weekly rotation. First off, it tastes incredibly luxurious—like something you’d order at an expensive Italian restaurant—but it’s actually simple enough for a weeknight dinner. The combination of flavors is absolutely divine, with each ingredient playing an important role in creating a perfectly balanced dish.

Here’s why this recipe will become your go-to pasta dinner:

Restaurant-Quality at Home: Tastes like a $30 pasta dish from an upscale Italian restaurant, but costs a fraction to make in your own kitchen
Quick & Easy: Ready in just 30 minutes from start to finish, making it perfect for busy weeknights when you want something special
One-Pot Wonder: Everything comes together in one large skillet or pot—less cleanup means more time enjoying your meal
Impressive for Guests: The presentation is stunning and the flavors are sophisticated enough to serve at dinner parties with confidence
Flavor Explosion: Sun-dried tomatoes add intense, concentrated flavor that elevates this dish far above basic pasta
Perfectly Balanced: The cream balances the tangy sun-dried tomatoes while garlic, herbs, and white wine add aromatic depth
Versatile Protein: While shrimp is fantastic, you can easily swap in chicken, scallops, or keep it vegetarian
Make-Ahead Friendly: Components can be prepped in advance, and leftovers reheat beautifully for lunch the next day
Crowd-Pleaser: Appeals to both adults and children—the creamy sauce is universally loved
Budget-Friendly: Uses affordable ingredients that are easy to find at any grocery store
Customizable Heat Level: Add red pepper flakes for spice or keep it mild—you control the flavor profile
Comfort Food Elevated: Delivers all the cozy satisfaction of pasta with cream sauce but feels special and exciting

The texture of this dish is absolutely perfect—the linguine stays al dente and coats beautifully with the silky sauce, the shrimp are tender and sweet, and the sun-dried tomatoes provide little bursts of intense flavor throughout. Every forkful is a delicious combination of creamy, tangy, garlicky goodness that’ll have you going back for seconds (and thirds!).

Ingredient Notes

Let’s break down what makes this creamy sun-dried tomato shrimp linguine so incredibly delicious, and why each ingredient matters:

Linguine Pasta: This flat, ribbon-like pasta is perfect for cream sauces because it has more surface area than spaghetti, allowing the sauce to cling beautifully. The wider shape also feels more elegant. Substitution: Fettuccine, angel hair, penne, or even gluten-free pasta work wonderfully.

Shrimp: Large or jumbo shrimp (16-20 count or 21-25 count) are ideal—they stay juicy and provide substantial bites. Buy them peeled and deveined to save time. Substitution: Chicken breast (diced), scallops, or even cubed firm tofu for vegetarian. Adjust cooking times accordingly.

Sun-Dried Tomatoes: The star ingredient! Use oil-packed sun-dried tomatoes (not the dry kind) for the best flavor and texture. They’re already soft and infused with olive oil and herbs. The oil they’re packed in adds incredible flavor to the sauce. Substitution: If using dry sun-dried tomatoes, rehydrate in hot water for 10 minutes first.

Heavy Cream: Creates that luxurious, velvety sauce that coats the pasta perfectly. Full-fat cream is essential for proper texture and richness. Substitution: Half-and-half works but will be slightly thinner. For lighter versions, use half cream and half chicken broth, though it won’t be as rich.

Garlic: Fresh garlic is absolutely essential for that aromatic, savory backbone. Minced garlic infuses the oil and cream with incredible flavor. Substitution: In a pinch, use 1 teaspoon of garlic powder, but fresh is vastly superior.

White Wine: Adds acidity, depth, and complexity to the sauce. It deglazes the pan and balances the richness of the cream. Use a dry white wine like Pinot Grigio or Sauvignon Blanc—something you’d actually drink. Substitution: Chicken broth with 1 tablespoon lemon juice, or vegetable broth for flavor.

Parmesan Cheese: Freshly grated Parmigiano-Reggiano adds nutty, salty, umami-rich flavor and helps thicken the sauce slightly. Substitution: Pecorino Romano for a sharper, saltier taste, or Grana Padano for similar flavor. Always use freshly grated, never pre-grated.

Chicken Broth: Helps thin the sauce to the perfect consistency and adds savory depth without making it too heavy. Substitution: Vegetable broth or even pasta cooking water works well.

Olive Oil & Butter: The combination of both creates the best flavor—olive oil for sautéing at higher heat, butter for richness and silky texture. Substitution: Use all olive oil for dairy-free (skip the Parmesan or use nutritional yeast).

Italian Seasoning: This herb blend (typically oregano, basil, thyme, rosemary) adds authentic Italian flavor without needing multiple herb jars. Substitution: Fresh basil or fresh parsley, or make your own blend.

Red Pepper Flakes: Optional but recommended for a subtle warmth that complements the sweet sun-dried tomatoes perfectly. Substitution: Cayenne pepper or hot sauce, or omit entirely for mild palates.

Fresh Basil & Parsley: Fresh herbs for garnish add brightness, color, and a pop of fresh flavor that balances the rich sauce. Substitution: Use whatever fresh herbs you have—even fresh spinach stirred in at the end works beautifully.

Equipment Needed

This recipe requires minimal equipment, and you likely have everything already:

Large Pot or Dutch Oven (at least 5-6 quarts): For boiling the pasta. Make sure it’s big enough to accommodate the linguine comfortably
Large Deep Skillet or Sauté Pan (12-inch): Where all the magic happens! You’ll cook the shrimp, make the sauce, and toss everything together. A pan with high sides prevents splatter
Colander or Strainer: For draining the cooked pasta
Sharp Knife: For mincing garlic and chopping sun-dried tomatoes and herbs
Cutting Board: Preferably separate boards for raw shrimp and vegetables
Measuring Cups and Spoons: For accurate ingredient portions
Wooden Spoon or Silicone Spatula: For stirring and tossing the pasta with sauce
Tongs or Pasta Fork: Essential for tossing linguine with the sauce without breaking the noodles
Cheese Grater or Microplane: For freshly grating Parmesan cheese (this makes a huge difference!)
Large Serving Bowl or Platter: For presenting your beautiful pasta dish
Ladle or Measuring Cup: For reserving pasta cooking water before draining

That’s all you need! This is a straightforward, one-skillet recipe (plus the pasta pot) that doesn’t require any fancy gadgets or equipment.

Nutrition information is approximate and calculated per serving based on 4 servings total. Actual values may vary based on specific ingredients used and portion sizes. For 6 servings, reduce calories to approximately 415 per serving.

Tips & Variations

This versatile recipe adapts beautifully to different tastes and dietary needs! Here are fantastic ways to customize it:

Spicy Arrabbiata Style: Double or triple the red pepper flakes to 1-1½ teaspoons for serious heat. Add diced fresh jalapeños or a tablespoon of calabrian chili paste for Italian-style spiciness that complements the sun-dried tomatoes perfectly.

Lighter “Skinny” Version: Replace heavy cream with ¾ cup half-and-half plus ¼ cup Greek yogurt (stir in at the end off heat). Use whole wheat pasta and reduce butter to 1 tablespoon. Still delicious but significantly fewer calories.

Extra Vegetable-Packed: Add 2 cups fresh baby spinach, halved cherry tomatoes, sliced mushrooms, or diced zucchini. Stir vegetables in with the sun-dried tomatoes for extra nutrition, color, and texture.

Chicken Instead of Shrimp: Substitute 1 lb boneless, skinless chicken breast (cut into bite-sized pieces) for the shrimp. Season and sauté for 5-6 minutes until cooked through (internal temp 165°F), then proceed with recipe.

Cajun-Spiced Version: Season shrimp with 1-2 teaspoons Cajun or Creole seasoning before cooking for a Louisiana-inspired twist. The spices add smoky, complex flavor that pairs wonderfully with cream.

Lemon Lovers: Add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest to the sauce for bright, citrusy flavor that cuts through the richness beautifully.

Mediterranean Style: Add ½ cup pitted Kalamanca olives, 2 tablespoons capers, and use fresh oregano instead of Italian seasoning for authentic Greek-Italian fusion.

Dairy-Free/Vegan: Use coconut cream instead of heavy cream (full-fat canned), skip the Parmesan or use nutritional yeast, and replace butter with additional olive oil. Use vegetable broth and swap shrimp for chickpeas or cubed tofu.

Pesto Addition: Stir in 2-3 tablespoons of basil pesto along with the cream for extra herby, aromatic flavor that complements the sun-dried tomatoes beautifully.

Creamy Tomato Sauce: Add ¼ cup tomato paste along with the cream for a more tomato-forward, rosé-style sauce that’s absolutely gorgeous.

Pro Chef Tips

Want to elevate this dish from delicious to absolutely restaurant-perfect? These professional techniques make all the difference:

Salt Your Pasta Water Generously: Use the full tablespoon of salt—it should taste like the ocean. This is your only chance to season the pasta itself from the inside out. Well-seasoned pasta makes the entire dish taste better.

Reserve Pasta Water BEFORE Draining: Set out your measuring cup before you drain to avoid forgetting this crucial step. That starchy, salty water is liquid gold for adjusting sauce consistency and helping it cling to the noodles.

Don’t Rinse the Pasta: That starchy coating on freshly cooked pasta helps the sauce adhere. Rinsing washes it away, leaving you with slippery, sauce-less noodles.

Properly Sear the Shrimp: Make sure your pan is hot and shrimp are bone-dry before adding them. You want a quick sear that caramelizes the exterior while keeping the interior tender and juicy. Wet shrimp will steam instead of sear.

Use Fresh Garlic: Jarred minced garlic or garlic powder simply can’t compare to fresh for this recipe. The fresh garlic infuses the oil and cream with aromatic, complex flavor that defines the dish.

Chop Sun-Dried Tomatoes Into Bite-Sized Pieces: Large chunks can overwhelm individual bites. Smaller pieces distribute that intense flavor throughout the dish more evenly.

Don’t Skip the Wine: It adds essential acidity that balances the cream and cuts through the richness. The alcohol cooks off, leaving only complex flavor. Broth doesn’t provide the same depth.

Simmer, Don’t Boil the Cream: Rapid boiling can cause cream to separate and become grainy. Keep it at a gentle simmer for silky-smooth sauce.

Add Parmesan Off Heat or Very Low Heat: High heat can cause the cheese to clump or become stringy. Low heat allows it to melt smoothly into the sauce.

Toss Pasta with Sauce Off Heat: Once you combine pasta with sauce, remove from heat and toss for 1-2 minutes. This allows the pasta to absorb flavors without overcooking.

Serve Immediately in Warmed Bowls: Cream sauces thicken as they cool. Warm your serving bowls with hot water while cooking, then dry them before plating. The pasta will stay creamy and saucy longer.

Finish with Fresh Herbs: Add most herbs at the end to preserve their bright flavor and vibrant color. Dried herbs go in during cooking; fresh herbs go in at the finish.

Common Mistakes to Avoid

Even this straightforward recipe can go wrong without proper technique. Here’s how to sidestep the most common pitfalls:

Mistake #1: Overcooking the Shrimp – Shrimp go from perfectly tender to rubbery in seconds. Cook them just until pink and opaque (2 minutes per side for large shrimp), then remove from heat immediately. They’ll finish cooking when you add them back to the hot sauce, so slightly undercooking initially prevents that chewy texture. If shrimp curl into tight “O” shapes, they’re overcooked—you want a loose “C” curve.

Mistake #2: Using Pre-Grated Parmesan – Those convenient shaker containers contain cellulose (anti-caking agents) that prevents proper melting, leaving you with a grainy, separated sauce instead of smooth and creamy. Always use freshly grated Parmesan from a block. It takes two extra minutes and makes a world of difference in texture and flavor.

Mistake #3: Not Reserving Pasta Water – This is one of the most common mistakes home cooks make! That starchy, salty water is essential for adjusting sauce consistency. If your sauce is too thick, pasta water loosens it perfectly while helping it cling to the noodles. Plain water doesn’t have the same magic properties.

Mistake #4: Crowding the Pan When Cooking Shrimp – If shrimp overlap or touch too much, they’ll steam instead of sear, resulting in pale, rubbery shrimp without that lovely caramelized exterior. Cook in batches if necessary, ensuring each shrimp has space. The few extra minutes are worth it for proper texture and flavor.

Mistake #5: Adding Garlic to Hot Oil – Garlic burns easily and turns bitter when added to very hot oil. Reduce heat to medium after searing shrimp, add the oil and butter, let it heat gently, then add garlic. Cook just until fragrant (60-90 seconds), stirring constantly. Burnt garlic ruins the entire dish.

Mistake #6: Boiling the Cream Sauce Vigorously – High heat causes cream to separate, curdle, or develop an unpleasant grainy texture. Always keep cream sauces at a gentle simmer. If you see large, rolling bubbles, reduce heat immediately.

Mistake #7: Underseasoning – Cream sauces need proper seasoning or they taste flat and bland. Taste the sauce before adding the pasta and adjust with salt and pepper. Remember, pasta and shrimp both need seasoning too—season each component as you cook for layered, well-developed flavor.

Storage & Meal Prep

This creamy pasta stores reasonably well, though it’s always best enjoyed fresh! Here’s how to handle leftovers:

Refrigerator Storage: Transfer cooled pasta to an airtight container and refrigerate within 2 hours of cooking. Properly stored, it will keep for 3-4 days. Note that cream sauces thicken considerably when cold, and pasta continues absorbing sauce over time.

Reheating Instructions:

Stovetop Method (Best): Place pasta in a skillet over medium-low heat. Add 2-4 tablespoons of chicken broth, cream, or milk to loosen the sauce. Stir gently and heat for 5-7 minutes until warmed through. The added liquid refreshes the sauce beautifully.
Microwave: Place in a microwave-safe bowl and add 2 tablespoons of liquid (broth or milk). Cover with a damp paper towel and heat in 60-second intervals, stirring between, until hot. Microwave reheating can make shrimp slightly tougher.
Oven: Place in an oven-safe dish, add a few tablespoons of liquid, cover with foil, and reheat at 350°F for 15-20 minutes until heated through.

Reviving Leftovers: If the sauce has separated or looks broken after refrigeration, don’t worry! Add a splash of cream or milk while reheating and whisk vigorously. The sauce will come back together beautifully.

Food Safety Notes:

Never leave cooked pasta with cream sauce at room temperature for more than 2 hours (1 hour if room temperature exceeds 90°F).
Shrimp should be consumed within 3 days for best quality and food safety.
Always reheat to 165°F internal temperature for food safety.
If the pasta smells off or sour, discard it—better safe than sorry with cream-based dishes.

Lunch Box Tip: This pasta makes an excellent next-day lunch! Pack in an airtight container with a small container of extra sauce on the side to add before reheating for maximum creaminess.

Make-Ahead & Freezer Notes

Planning ahead? Here’s what works best for this recipe:

Make-Ahead Options:

Prep Ingredients: Chop garlic, sun-dried tomatoes, and fresh herbs up to 1 day ahead. Store each separately in airtight containers in the refrigerator. Clean and devein shrimp, pat dry, and store covered up to 24 hours ahead.
Cook Pasta Ahead: Cook linguine until just barely al dente (1-2 minutes less than package directions), drain, toss with a little olive oil to prevent sticking, and refrigerate in an airtight container for up to 2 days. When ready to serve, drop into boiling water for 1 minute to reheat, then proceed with recipe.
Partial Sauce Prep: Make the cream sauce (steps 4-7) up to 1 day ahead without adding shrimp or pasta. Cool completely, store in an airtight container, and refrigerate. When ready to serve, gently reheat sauce while cooking fresh pasta and shrimp, then combine everything.

Freezing Guidelines:

Freezing Not Recommended: Cream-based pasta sauces don’t freeze well. The cream separates when thawed, resulting in a grainy, broken sauce that’s difficult to restore. The pasta also becomes mushy after freezing.
Freeze Components Separately: If you must freeze, cook the shrimp separately, freeze without sauce for up to 2 months, and make fresh sauce when ready to serve. Thaw shrimp overnight in the refrigerator.
Emergency Freezing: If you absolutely need to freeze leftovers, expect significant texture changes. Freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator. Reheat very gently with added cream or milk, whisking constantly to try bringing the sauce back together.

Best Practice: This dish is so quick (30 minutes!), I strongly recommend making it fresh rather than relying on freezing or extensive advance prep. The minimal time investment ensures optimal taste and texture that simply can’t be matched with frozen and reheated versions.

Serving Suggestions

This creamy sun-dried tomato shrimp linguine is incredibly versatile! Here are winning combinations:

Classic Accompaniments:

Garlic Bread: Crusty, buttery garlic bread is essential for soaking up every drop of that incredible cream sauce
Caesar Salad: Classic romaine with creamy dressing, Parmesan, and croutons provides fresh crunch alongside the rich pasta
Simple Green Salad: Mixed greens with lemon vinaigrette offers a light, refreshing contrast
Caprese Salad: Fresh mozzarella, tomatoes, and basil echo the Italian flavors beautifully

Vegetable Sides:

Roasted Asparagus: Elegant, seasonal, and the perfect texture contrast to creamy pasta
Sautéed Broccolini: Slightly bitter greens balance the rich, sweet cream sauce
Grilled Zucchini: Simple, light, and keeps the meal focused on the star pasta dish
Roasted Brussels Sprouts: Caramelized and crispy, these add a sophisticated touch
Steamed Green Beans: Classic, simple, and doesn’t compete with the bold pasta flavors

Wine & Beverage Pairings:

White Wine: The same Pinot Grigio or Sauvignon Blanc you used in cooking makes a perfect pairing
Chardonnay: A buttery, oaked Chardonnay complements the cream sauce beautifully
Prosecco: Sparkling wine cuts through richness and feels celebratory
Italian Soda: For non-alcoholic, try sparkling water with a splash of fruit juice
Iced Tea: Unsweetened or lightly sweetened provides refreshing balance

Complete Meal Ideas:

Date Night: Pasta + Caesar salad + garlic bread + Pinot Grigio + tiramisu for dessert
Family Dinner: Pasta + simple green salad + breadsticks + lemon sorbet for dessert
Dinner Party: Serve with antipasto platter appetizer + roasted vegetables + Italian wine + panna cotta
Casual Gathering: Make it the centerpiece with crusty bread and a big mixed salad

Portion Guidance: This recipe serves 4-6 depending on appetite. For 4 generous main-course servings, pair with just bread and salad. For 6 lighter servings, add more substantial sides and perhaps a soup starter.

FAQs Section

Q: Can I make this recipe without wine?
A: Absolutely! Replace the white wine with an equal amount (½ cup) of chicken broth or vegetable broth plus 1 tablespoon of fresh lemon juice. The lemon juice provides the acidity that wine would contribute, helping balance the rich cream sauce. While wine adds complexity, this substitution works very well and keeps the recipe alcohol-free.

Q: What can I substitute for heavy cream to make it lighter?
A: For a lighter version, you have several options: use half-and-half (though the sauce will be thinner and less rich), use ¾ cup half-and-half plus ¼ cup Greek yogurt (stir yogurt in at the end off heat to prevent curdling), or use ½ cup heavy cream plus ½ cup chicken broth. Keep in mind that lighter dairy products won’t create the same luxurious, thick coating, but they’re still delicious.

Q: Can I use a different type of pasta?
A: Yes! While linguine is traditional and works beautifully, this sauce pairs well with many pasta shapes. Try fettuccine (similar flat noodle), penne or rigatoni (the sauce gets inside the tubes), angel hair (cooks faster, reduce cooking time), or even gluten-free pasta. Just cook according to package directions and reserve that pasta water regardless of shape!

**Q: My sun-dried tom

atoes came in a dry pack, not oil. What should I do?**
A: No problem! Place the dry sun-dried tomatoes in a small bowl and cover with boiling water. Let them soak for 10-15 minutes until softened and pliable, then drain well and pat dry before chopping. They’ll work perfectly in the recipe. You might want to add an extra tablespoon of olive oil to compensate for the flavorful oil you’d normally get from oil-packed tomatoes.

Q: How do I prevent the cream sauce from curdling or breaking?
A: The key is temperature control. Never let the cream sauce come to a rapid boil—keep it at a gentle simmer. When adding Parmesan cheese, reduce heat to low or even turn off the heat entirely, then stir the cheese in gradually. If you’re adding any acidic ingredients like lemon juice, add them slowly while stirring. Also, let your heavy cream come to room temperature before adding it to the hot pan, as extreme temperature differences can cause separation.

Q: Can I use frozen shrimp for this recipe?
A: Absolutely! In fact, most “fresh” shrimp at the grocery store were previously frozen anyway. Just make sure to thaw them completely first—ideally overnight in the refrigerator, or use the quick-thaw method (place sealed shrimp in a bowl of cold water for 15-20 minutes, changing water halfway through). Once thawed, pat them extremely dry with paper towels—this is crucial for proper searing. Never cook frozen shrimp directly in this recipe as they’ll release too much water and won’t brown properly.

Q: The sauce is too thick/too thin. How do I fix it?
A: Too thick? Add reserved pasta cooking water, a few tablespoons at a time, stirring well until you reach desired consistency. The starchy water helps thin the sauce while maintaining that silky texture and helping it cling to pasta. You can also add a splash of chicken broth or cream. Too thin? Let it simmer for a few more minutes to reduce and thicken, or add an extra tablespoon or two of Parmesan cheese which will help thicken it naturally.

Q: Can I make this dish vegetarian?
A: Yes! Simply omit the shrimp and load up on vegetables instead. Try adding 2 cups of mushrooms (sliced and sautéed), 2 cups of cherry tomatoes (halved), 2 cups of fresh baby spinach, roasted red peppers, or artichoke hearts. You could also add chickpeas for protein. Use vegetable broth instead of chicken broth. The creamy sun-dried tomato sauce is so flavorful that it’s delicious even without any protein.

Q: How can I tell when the shrimp are perfectly cooked?
A: Perfectly cooked shrimp are pink and opaque throughout (no gray translucent areas), slightly firm to the touch but not hard, and curled into a loose “C” shape. If they’re tightly curled into an “O” or feel very firm and rubbery, they’re overcooked. For large shrimp (16-20 count), 2 minutes per side is usually perfect. Remember, they’ll continue cooking slightly when added back to the hot sauce, so it’s better to slightly undercook than overcook initially.

Conclusion

And there you have it—your complete guide to making the most incredible Creamy Sun-Dried Tomato Shrimp Linguine that tastes like it came straight from an Italian restaurant’s kitchen! This recipe is proof that you don’t need hours of cooking or complicated techniques to create something truly spectacular. With just 30 minutes, one pot, and a handful of quality ingredients, you can serve a restaurant-quality dinner that’ll have everyone at your table completely amazed.

The magic of this dish is in its perfect balance—the sweet, tender shrimp, the intensely flavorful sun-dried tomatoes, the luxurious cream sauce, and the perfectly cooked pasta all come together in harmonious deliciousness. Each bite delivers layers of flavor, from the aromatic garlic and herbs to the tangy tomatoes and nutty Parmesan. It’s comfort food at its finest, elevated to something special that feels indulgent and impressive.

What I love most about this recipe is how adaptable it is to your needs and preferences. Want it lighter? Make the substitutions. Need it vegetarian? Skip the shrimp and add veggies. Craving extra heat? Double those red pepper flakes. This recipe works with your lifestyle, your dietary preferences, and your schedule. Whether you’re cooking for a busy Tuesday night or hosting a special dinner party, this creamy shrimp linguine has got you covered.

Remember, the key to success is good technique—don’t rush the sauce, reserve that pasta water, and avoid overcooking the shrimp. Follow these simple guidelines, and you’ll be rewarded with a dish that looks and tastes absolutely incredible every single time. Trust me, after you make this once, it’ll become one of those recipes you return to again and again because it’s just that good.

Now it’s your turn to experience this amazing pasta! Head to your kitchen, gather your ingredients, and treat yourself to something delicious tonight. I can’t wait to hear how it turns out for you! Please leave a comment below sharing your experience—did you add any fun variations? What did you serve alongside it? How did your family react to this restaurant-quality meal?

And if you love this recipe as much as I do, please pin it to your favorite Pinterest board so you can find it easily whenever that pasta craving hits. Share it with friends who love good food, and help spread the joy of home-cooked Italian-inspired meals that taste extraordinary! Your support means the world to me and helps other home cooks discover recipes they’ll love.

Happy cooking, friends! May your pasta always be perfectly al dente, your cream sauce silky and smooth, and your shrimp tender and delicious!

Creamy Sun Dried Tomato Shrimp Linguine Recipe – Restaurant-Quality Pasta in 30 Minutes!

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed