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
Scale
- 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