Go Back
When it comes to pasta dishes that effortlessly combine rich flavors with a satisfying texture, Creamy Sun-Dried Tomato Shrimp Pasta stands out as a true culinary gem. This dish weaves together the succulent taste of shrimp with the tangy sweetness of sun-dried tomatoes, all enveloped in a luscious cream sauce. Whether you're preparing a weeknight dinner for the family or looking to impress guests at a dinner party, this pasta recipe is versatile enough to shine on any occasion.

Creamy Sun-Dried Tomato Shrimp Pasta

Indulge in a creamy delight with this Creamy Sun-Dried Tomato Shrimp Pasta recipe. Perfect for any occasion, it combines succulent shrimp, tangy sun-dried tomatoes, and a rich cream sauce that envelops each strand of pasta. This dish is not only visually appealing but also nutritious, featuring fresh ingredients and essential proteins. Easy to prepare, it's a fantastic choice for weeknight dinners or impressive gatherings, promising a satisfying culinary experience. Enjoy the delicious blend of flavors and textures!
Print Recipe Pin Recipe

Ingredients
  

8 oz fettuccine or linguine pasta

1 lb large shrimp, peeled and deveined

1 cup sun-dried tomatoes in oil, drained and chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken or vegetable broth

1 teaspoon red pepper flakes (adjust to taste)

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil, chopped (for garnish)

Optional: 1 cup spinach or arugula for extra greens

Instructions
 

Cook the Pasta:

    Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. Set aside.

      Sauté the Shrimp:

        In a large skillet over medium heat, add the olive oil. Once hot, add the shrimp and sprinkle with salt, pepper, and red pepper flakes. Sauté for 2-3 minutes, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

          Prepare the Sauce:

            In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 1-2 minutes until fragrant. Pour in the chicken or vegetable broth and bring to a simmer.

              Stir in the Cream:

                Lower the heat and add the heavy cream to the skillet. Stir well and let it simmer for 3-4 minutes until the sauce thickens slightly. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency.

                  Combine Everything:

                    Add the cooked pasta and sautéed shrimp back into the skillet. Toss everything together until the pasta is well coated with the creamy sauce. If using spinach or arugula, add it now and toss until wilted.

                      Finish and Serve:

                        Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with additional salt and pepper, if needed. Plate the pasta and garnish with chopped fresh basil.

                          Enjoy Your Dish!

                            Serve with additional Parmesan on the side and a sprinkle of red pepper flakes for an added kick.

                              Prep Time: 10 min | Total Time: 30 min | Servings: 4