If you’re craving a restaurant-quality meal that comes together in about 30 minutes, this Creamy Sun Dried Tomato Shrimp Pasta is about to become your new weeknight hero. This dish combines plump, succulent shrimp with al dente pasta, all tossed in a lusciously creamy sauce infused with tangy sun-dried tomatoes, garlic, and a hint of Italian herbs.
What makes this recipe so irresistible is the perfect balance of flavors—the briny sweetness of the shrimp pairs beautifully with the concentrated umami punch from sun-dried tomatoes, while the cream sauce ties everything together in pure comfort food bliss. It’s elegant enough to serve for date night or when you’re hosting guests, yet simple enough for a busy Tuesday evening when you need dinner on the table fast.
This pasta dish is incredibly popular among home cooks because it delivers maximum flavor with minimal effort. The ingredients are readily available at most grocery stores, and the cooking technique is straightforward—no culinary degree required! Whether you’re feeding your family or meal-prepping for the week ahead, this creamy shrimp pasta checks all the boxes: quick, delicious, satisfying, and absolutely gorgeous on the plate.
History / Background
The marriage of seafood and pasta has deep roots in Italian coastal cuisine, where fresh catches from the Mediterranean have been paired with pasta for centuries. While this specific Creamy Sun Dried Tomato Shrimp Pasta is more of a modern Italian-American creation, it draws inspiration from traditional dishes like Pasta ai Frutti di Mare (pasta with seafood) and the Tuscan love affair with sun-dried tomatoes.
Sun-dried tomatoes themselves have an ancient history dating back to Roman times when preserving tomatoes under the hot Italian sun was a practical necessity before refrigeration. In Southern Italy, particularly in regions like Sicily and Calabria, sun-drying tomatoes concentrated their natural sugars and created an ingredient that could last through winter months while adding intense flavor to simple dishes.
The cream sauce element represents the American adaptation of Italian cuisine—authentic Italian pasta dishes often rely on olive oil, butter, or simple tomato-based sauces, while Italian-American cooking embraced richer, cream-based preparations that appealed to American palates. This fusion approach has created countless beloved dishes, and our Creamy Sun Dried Tomato Shrimp Pasta is a perfect example of this delicious cultural blending.
Shrimp pasta gained tremendous popularity in the United States during the 1980s and 1990s, when dishes like Shrimp Scampi and Shrimp Alfredo became restaurant staples. Home cooks soon discovered that these impressive-looking dishes were surprisingly easy to recreate in their own kitchens. The addition of sun-dried tomatoes brings a sophisticated twist to the classic creamy shrimp pasta formula, adding layers of tangy, slightly sweet complexity that elevates the entire dish.
Today, this recipe represents the kind of accessible gourmet cooking that modern home cooks crave—something that tastes like it came from an Italian bistro but requires just one pot, basic ingredients, and less time than ordering takeout.
Why You’ll Love This Recipe
This Creamy Sun Dried Tomato Shrimp Pasta hits that sweet spot of being both impressive and effortless. The rich, velvety sauce clings to every strand of pasta, while the shrimp adds a touch of elegance that makes any dinner feel special. The sun-dried tomatoes provide bursts of concentrated tomato flavor that brighten the creamy sauce and keep it from feeling too heavy.
Here’s why this recipe deserves a permanent spot in your dinner rotation:
- Ready in 30 minutes – From start to finish, you’ll have a complete meal on the table in half an hour, making it perfect for busy weeknights
- One-pan wonder – Minimal cleanup means more time enjoying your meal and less time scrubbing dishes
- Budget-friendly luxury – Shrimp is more affordable than many proteins, yet it makes the dish feel fancy and special
- Easily customizable – Swap the protein, adjust the spice level, or add your favorite vegetables without compromising the dish
- Crowd-pleaser – Even picky eaters tend to love this combination of familiar flavors in a comforting pasta dish
- Meal prep friendly – Leftovers reheat beautifully, making this perfect for lunch prep or make-ahead dinners
- Impressive presentation – The colorful combination of pink shrimp, ruby sun-dried tomatoes, and creamy sauce looks stunning for entertaining
- Nutritious and satisfying – Packed with protein from the shrimp and carbs from the pasta for a balanced, filling meal
- Flexible with dietary needs – Easy to adapt for gluten-free, dairy-free, or low-carb diets with simple substitutions
Ingredient Notes
Let’s talk about what makes this dish so incredibly flavorful and how you can customize it to your preferences:
Shrimp: Use large or jumbo shrimp (16-20 count per pound works perfectly). Fresh or frozen shrimp both work great—just make sure frozen shrimp is fully thawed and patted dry before cooking. Peeled and deveined saves precious time. The shrimp provides lean protein and that wonderful sweet, briny flavor that pairs so well with cream sauces.
Pasta: Linguine, fettuccine, or penne all work beautifully here. Long pasta like linguine is traditional and allows the sauce to coat every strand. For a gluten-free option, use your favorite gluten-free pasta—just cook it according to package directions. Reserve some pasta cooking water; it’s liquid gold for adjusting sauce consistency.
Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and texture. The oil they’re packed in is infused with tomato flavor and can be used for cooking the shrimp. Drain them well and chop them into bite-sized pieces. They add an intense, concentrated tomato flavor with a slight sweetness and tang that’s irreplaceable.
Heavy Cream: This creates the luxurious, silky sauce. For a lighter version, you can use half-and-half, though the sauce will be slightly thinner. Greek yogurt or cream cheese can also work for tang, but add them off the heat to prevent curdling.
Garlic: Fresh garlic is essential here—it provides aromatic depth and complements both the shrimp and sun-dried tomatoes perfectly. Don’t skimp on it! Aim for 4-5 cloves, minced.
Parmesan Cheese: Freshly grated Parmesan adds nutty, salty richness and helps thicken the sauce. Pre-grated doesn’t melt as smoothly, so grate it yourself if possible. Pecorino Romano is a great alternative for a sharper flavor.
Chicken or Vegetable Broth: This adds depth and helps create the perfect sauce consistency. Low-sodium varieties let you control the salt level. White wine can replace half the broth for extra sophistication.
Seasonings: Italian seasoning, red pepper flakes, salt, and black pepper round out the flavor profile. Fresh basil or parsley for garnish adds a pop of color and freshness.
Butter and Olive Oil: Used for cooking the shrimp and building the sauce. The combination provides both flavor and the right cooking temperature.
Equipment Needed
You won’t need any fancy equipment for this recipe—just a few basic kitchen tools:
- Large skillet or sauté pan (12-inch works best) – Provides enough room to cook the shrimp without crowding and to toss the pasta with sauce
- Large pot – For boiling the pasta
- Colander – For draining the pasta
- Sharp knife – For chopping garlic and sun-dried tomatoes
- Cutting board – For prep work
- Wooden spoon or silicone spatula – For stirring and tossing
- Measuring cups and spoons – For accurate ingredient measurements
- Grater – For freshly grated Parmesan cheese
- Tongs – Helpful for tossing the pasta with sauce and serving
- Ladle or measuring cup – For reserving pasta cooking water
Creamy Sun Dried Tomato Shrimp Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Succulent shrimp and al dente pasta are tossed in a rich, creamy sauce bursting with tangy sun-dried tomatoes, garlic, and Parmesan. This restaurant-quality dish comes together in just 30 minutes for an easy weeknight dinner or impressive date night meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces linguine or fettuccine pasta
- 1 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ½ cup freshly grated Parmesan cheese
- 4-5 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil (or oil from sun-dried tomatoes)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- Lemon wedges for serving (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare the shrimp: While pasta cooks, pat shrimp completely dry with paper towels. Season both sides with salt, black pepper, and half the Italian seasoning.
- Cook the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot and shimmering, add shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque. Don’t overcook! Remove shrimp to a plate and set aside.
- Build the sauce: In the same skillet, reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add minced garlic and cook for 30-60 seconds until fragrant but not browned.
- Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and remaining Italian seasoning. Cook for 1-2 minutes to release their flavors.
- Create the creamy base: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- Add cream and cheese: Reduce heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and red pepper flakes. Stir constantly until the cheese melts and the sauce is smooth and slightly thickened, about 3-4 minutes.
- Combine everything: Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency. The sauce should be creamy and cling to the pasta without being soupy.
- Add shrimp back: Return the cooked shrimp to the skillet and toss gently to combine and heat through, about 1-2 minutes.
- Season and serve: Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. Remove from heat, garnish with fresh basil or parsley, and serve immediately with lemon wedges if desired.
Notes
- Pasta water is key: The starchy pasta cooking water helps create a silky sauce that clings to the pasta. Don’t skip reserving it!
- Don’t overcook the shrimp: Shrimp cooks very quickly and becomes rubbery when overdone. Look for a pink, C-shaped curl—that’s perfectly cooked.
- Sauce consistency: The sauce will thicken as it sits. If reheating leftovers, add a splash of broth or cream to loosen it up.
- Wine substitution: Replace half the broth with dry white wine for extra depth of flavor.
- Vegetable additions: Spinach, cherry tomatoes, or asparagus can be added for extra nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 645
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 235mg
Nutrition information is approximate and will vary based on exact ingredients used.
Tips & Variations
Make it spicy: Double the red pepper flakes or add a pinch of cayenne pepper for extra heat. A drizzle of spicy chili oil before serving also works beautifully.
Vegetarian version: Skip the shrimp and add sautéed mushrooms, artichoke hearts, or chickpeas for protein. Use vegetable broth instead of chicken broth.
Lighter option: Substitute half-and-half or evaporated milk for heavy cream. You can also use whole wheat pasta for added fiber.
Add vegetables: Toss in fresh baby spinach during the last minute of cooking—it wilts perfectly into the sauce. Halved cherry tomatoes, blanched broccoli florets, or sautéed zucchini are also excellent additions.
Protein swaps: Chicken breast (sliced thin), scallops, or even salmon work wonderfully in place of shrimp. Adjust cooking times accordingly.
Herb variations: Try fresh basil, oregano, or thyme instead of Italian seasoning for a different flavor profile. Fresh herbs should be added at the end.
Dairy-free adaptation: Use coconut cream and nutritional yeast in place of heavy cream and Parmesan. The flavor will be different but still delicious.
Extra garlicky: If you’re a garlic lover, increase to 6-7 cloves or add a splash of roasted garlic-infused oil for even more depth.
Pro Chef Tips
Brine your shrimp: For extra juicy, flavorful shrimp, brine them for 15 minutes before cooking in a solution of 4 cups cold water mixed with ¼ cup salt and 2 tablespoons sugar. Rinse and pat completely dry before seasoning.
Room temperature cream: Take your heavy cream out of the refrigerator 30 minutes before cooking. Cold cream can cause the sauce to break or take longer to come together smoothly.
Toast the pasta: After draining, return pasta to the hot pot with a drizzle of olive oil and toss for 30 seconds. This creates a protective coating that helps the sauce adhere better and prevents clumping.
Bloom your spices: When adding Italian seasoning and red pepper flakes to the garlic, let them cook for 30 seconds before adding liquid. This “blooms” the spices and releases their essential oils for maximum flavor.
Use the oil from sun-dried tomatoes: That oil is packed with concentrated tomato flavor. Use it in place of regular olive oil when cooking the garlic for an extra flavor boost.
Finish with fresh herbs: Adding a handful of torn fresh basil or chopped parsley right before serving brightens the entire dish and cuts through the richness of the cream.
The pasta water trick: Add pasta water gradually while tossing the pasta in the sauce. The starch helps emulsify the sauce and creates a glossy, restaurant-quality finish.
Deglaze properly: After cooking the shrimp, there will be flavorful browned bits stuck to the pan. When you add the broth, use a wooden spoon to scrape these up—they’re pure flavor gold.
Common Mistakes to Avoid
Overcrowding the pan when cooking shrimp: This causes steaming instead of searing, leaving you with rubbery, gray shrimp instead of beautifully browned, tender ones. Cook in batches if necessary, leaving space between each piece.
Adding cream to high heat: If your heat is too high when you add the cream, it can break and curdle. Keep the heat at medium-low once you add the cream, and bring it to just a gentle simmer.
Not seasoning the pasta water: The pasta water should taste like the ocean—generously salted. This is your only opportunity to season the pasta itself from the inside out. Underseasoned pasta water leads to bland pasta, even with a flavorful sauce.
Draining pasta too early: Al dente doesn’t mean crunchy. Pasta should be tender but still have a slight firmness when bitten. It will continue to cook slightly when tossed with the hot sauce.
Forgetting to reserve pasta water: Once you dump that pasta water down the drain, it’s gone forever. Get in the habit of always ladling out at least a cup before draining—you may not always need it, but when you do, there’s no substitute.
Using pre-grated Parmesan: The anti-caking agents in pre-grated cheese prevent it from melting smoothly into the sauce. Spend the extra minute grating fresh Parmesan for a silky, lump-free result.
Rinsing the cooked pasta: Never rinse pasta that’s going into a sauce. The starch clinging to the pasta helps the sauce adhere. Only rinse pasta for cold pasta salads.
Storage & Meal Prep
Refrigerator storage: Store leftover Creamy Sun Dried Tomato Shrimp Pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills, which is completely normal.
Reheating instructions: For best results, reheat gently on the stovetop over medium-low heat. Add a splash of cream, milk, or broth to loosen the sauce and restore its creamy consistency. Stir frequently to prevent sticking. You can also reheat individual portions in the microwave in 30-second intervals, stirring between each, though the stovetop method yields better texture.
Texture note: Shrimp can become slightly tougher when reheated, so warm just until heated through—don’t overdo it. The pasta will absorb sauce as it sits, so always plan to add a little extra liquid when reheating.
Meal prep tips: This dish is excellent for meal prepping Sunday dinner for the week ahead. Portion into individual containers and add a tablespoon of cream or broth to each before sealing to help maintain moisture.
Packing for lunch: If taking this to work, pack the pasta in one container and a small container of cream or broth separately. Add the liquid when reheating for the best results.
Make-Ahead & Freezer Notes
Make-ahead strategy: You can prepare components ahead to speed up weeknight cooking. Cook and peel the shrimp up to 24 hours in advance and store refrigerated. Chop the sun-dried tomatoes and mince the garlic and store in separate containers. However, the pasta and sauce are best when freshly made and combined.
Partial freezing: The sauce base (without shrimp and pasta) can be frozen for up to 2 months. Make the sauce through step 7, let it cool completely, and freeze in a labeled, freezer-safe container. Thaw overnight in the refrigerator, then reheat gently and add freshly cooked pasta and shrimp.
Complete dish freezing: While you can technically freeze the complete dish, be aware that the pasta texture and shrimp quality will degrade somewhat. Cream sauces can separate when frozen and thawed. If you must freeze it, undercook the pasta by 2 minutes, cool everything completely, and freeze in airtight containers for up to 1 month.
Thawing and reheating from frozen: Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring frequently and adding broth or cream as needed to restore consistency. The texture won’t be quite as perfect as freshly made, but it’s still delicious.
Best practice: For optimal quality, I recommend making this dish fresh or refrigerating for short-term storage rather than freezing. The quick 30-minute cook time makes it practical to prepare fresh whenever you’re craving it.
Serving Suggestions
This Creamy Sun Dried Tomato Shrimp Pasta is a complete meal on its own, but these accompaniments take it to the next level:
Breads: Serve with warm, crusty garlic bread, garlic knots, or a baguette for soaking up every drop of that incredible sauce. Parmesan-crusted breadsticks are also fantastic.
Salads: Balance the richness of the pasta with a crisp side salad. A simple arugula salad with lemon vinaigrette, classic Caesar salad, or a mixed green salad with balsamic dressing all pair beautifully.
Vegetables: Roasted asparagus, sautéed green beans, or roasted Brussels sprouts add color and nutrition to the plate. Grilled or roasted zucchini is another excellent choice.
Wine pairings: A crisp white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay complements the creamy sauce and seafood perfectly. For red wine lovers, a light Pinot Noir works surprisingly well.
Presentation ideas: Serve family-style in a large, shallow bowl garnished generously with fresh basil and extra Parmesan. For individual servings, twirl the pasta into nests on plates, arrange shrimp on top, and finish with a drizzle of the sun-dried tomato oil and fresh herbs.
Complete Italian dinner: Start with bruschetta or caprese skewers as an appetizer, serve this pasta as the main course, and finish with a light lemon panna cotta or tiramisu for dessert.
FAQs Section
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works perfectly. Just make sure to thaw them completely—I recommend placing them in a colander and running cold water over them for a few minutes. Pat them thoroughly dry with paper towels before seasoning and cooking. This ensures they’ll sear properly instead of steaming.
What can I substitute for heavy cream?
Half-and-half is the closest substitute, though the sauce will be slightly thinner. You can also use evaporated milk for a lighter option. For a dairy-free version, full-fat coconut cream works well—just know the flavor will be slightly different. Avoid using regular milk, as it’s too thin and may curdle.
Can I make this dish gluten-free?
Yes! Simply use your favorite gluten-free pasta variety. Many brands offer excellent linguine and fettuccine options made from rice, corn, or chickpea flour. Cook according to package directions and reserve pasta water just as you would with regular pasta. The rest of the recipe is naturally gluten-free.
How do I know when shrimp is perfectly cooked?
Properly cooked shrimp will be pink and opaque throughout, with a slight C-shape curl. They should feel firm but not rubbery. Raw shrimp is gray and translucent. Overcooked shrimp becomes very tightly curled (almost into an O-shape) and develops a tough, rubbery texture. For large shrimp, 2-3 minutes per side is usually perfect.
Can I use chicken instead of shrimp?
Definitely! Slice 1-1.5 pounds of boneless, skinless chicken breast into thin cutlets or bite-sized pieces. Season and cook until golden and cooked through (internal temperature of 165°F), about 5-7 minutes depending on thickness. Remove from the pan and proceed with the recipe, returning chicken at the end just like you would with shrimp.
Why is my sauce too thick or too thin?
Sauce thickness comes down to the ratio of liquid to pasta and how long it simmers. If too thick, add reserved pasta water or additional broth a tablespoon at a time until you reach the desired consistency. If too thin, let it simmer a bit longer to reduce, or add a little more grated Parmesan, which helps thicken it naturally.
How can I make this recipe healthier?
Use whole wheat or chickpea pasta for extra fiber and protein. Replace heavy cream with half-and-half or light coconut milk. Add extra vegetables like spinach, cherry tomatoes, or zucchini. You can also reduce the amount of butter and use cooking spray instead. These modifications will lighten the dish while maintaining great flavor.
Conclusion
There you have it—a restaurant-worthy Creamy Sun Dried Tomato Shrimp Pasta that’s guaranteed to become a regular in your dinner rotation! This recipe proves that you don’t need hours in the kitchen or complicated techniques to create something truly spectacular. With just 30 minutes and a handful of quality ingredients, you’ll have a dish that looks and tastes like it came from an upscale Italian bistro.
The beauty of this recipe lies in its versatility. Make it exactly as written for a classic preparation, or customize it with your favorite proteins, vegetables, and spice levels. Whether you’re cooking for a busy weeknight dinner, meal prepping for the week, or impressing guests at a dinner party, this creamy shrimp pasta delivers every single time.
I’d love to hear how your Creamy Sun Dried Tomato Shrimp Pasta turns out! Did you add any creative twists? Swap in different proteins? Please leave a comment below sharing your experience. If you loved this recipe, don’t forget to rate it and share it on Pinterest so other home cooks can discover it too. Your support helps me continue creating delicious, approachable recipes for busy families and passionate home cooks like you.
Happy cooking, and enjoy every creamy, flavorful bite! 🍤🍝
