Description
Tender shrimp and al dente linguine tossed in a rich, creamy sauce made with sun-dried tomatoes, garlic, white wine, and Parmesan cheese. This restaurant-quality pasta dinner comes together in just 30 minutes and delivers incredible flavor that’ll have everyone asking for seconds. The tangy sun-dried tomatoes perfectly balance the velvety cream sauce for an unforgettable meal.
Ingredients
Scale
For the Pasta:
- 12 oz linguine pasta
- 1 tablespoon salt (for pasta water)
For the Shrimp and Sauce:
- 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)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain pasta and set aside. Don’t rinse—you want that starchy coating!
- Prepare the Shrimp: While pasta cooks, pat shrimp completely dry with paper towels. Season with salt and black pepper on both sides. This ensures they sear properly and don’t steam.
- Sear the Shrimp: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Once shimmering and hot, add shrimp in a single layer (don’t crowd—work in batches if needed). Cook for 2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Don’t overcook—they’ll finish cooking later in the sauce.
- Sauté Aromatics: In the same skillet, reduce heat to medium and add remaining tablespoon of olive oil and butter. Once butter melts, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes, stirring constantly, until garlic is fragrant but not browned.
- Deglaze with Wine: Pour in white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon (this adds amazing flavor!). Let wine simmer for 2-3 minutes until reduced by half.
- Create the Cream Sauce: Add heavy cream, chicken broth, Italian seasoning, and red pepper flakes (if using). Stir well to combine. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Don’t let it boil rapidly or the cream may separate.
- Add Cheese: Reduce heat to low. Gradually add Parmesan cheese, stirring constantly until melted and smooth. The sauce should be creamy and coat the back of a spoon. If too thick, add a splash of reserved pasta water to thin it out.
- Combine Everything: Return the cooked shrimp to the skillet along with the drained linguine. Add fresh basil and parsley. Toss everything together using tongs, ensuring the pasta is well-coated with sauce. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency. The starchy pasta water helps the sauce cling to the noodles beautifully.
- Season and Serve: Taste and adjust seasoning with salt and black pepper as needed. Serve immediately in warmed bowls or on a large platter. Garnish with additional fresh basil, a sprinkle of Parmesan, and lemon wedges on the side for squeezing over individual portions.
Notes
- Pasta Cooking Water: Don’t skip reserving this! The starchy water is essential for adjusting sauce consistency and helps it cling to the pasta.
- Wine Selection: Use a wine you’d actually drink. Avoid “cooking wines” which contain added salt and taste inferior.
- Shrimp Size: Larger shrimp (16-20 count) are less likely to overcook. If using smaller shrimp, reduce cooking time to 1 minute per side.
- Cream Temperature: Let heavy cream come to room temperature before adding to prevent curdling.
- Sun-Dried Tomato Oil: Don’t toss it! Use it in place of some olive oil for extra flavor.
- Make it Lighter: Substitute half the heavy cream with half-and-half or additional chicken broth, though it won’t be as rich.
- Gluten-Free: Use your favorite gluten-free pasta. May need slightly more sauce as GF pasta absorbs more liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1½ cups pasta with shrimp and sauce (based on 4 servings)
- Calories: 625
- Sugar: 4g
- Sodium: 785mg
- Fat: 32g
- Saturated Fat: 17
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 215mg