Description
A delicious creamy pasta dish featuring shrimp, sun-dried tomatoes, and a hint of spice.
Ingredients
Scale
- 1 lb LARGE SHRIMP, peeled and deveined
- 10 oz LINGUINE OR FETTUCCINE PASTA
- 2 tbsp OLIVE OIL
- 3 CLOVES GARLIC, minced
- 1/2 tsp RED PEPPER FLAKES
- 1/2 CUP SUN-DRIED TOMATOES, chopped
- 1 CUP HEAVY CREAM
- 1/2 CUP GRATED PARMESAN CHEESE
- 1/2 CUP CHICKEN BROTH OR WHITE WINE
- 2 tbsp BUTTER
- 1 tbsp FRESH BASIL, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Toss in the LINGUINE OR FETTUCCINE PASTA and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
- Heat OLIVE OIL in a large skillet over medium heat. Add the LARGE SHRIMP, GARLIC, and RED PEPPER FLAKES. Sear until shrimp are pink, about 2-3 minutes per side. Remove from the pan.
- Add BUTTER in the same skillet. Add SUN-DRIED TOMATOES and CHICKEN BROTH OR WHITE WINE. Stir to scrape up bits from the bottom.
- Stir in HEAVY CREAM and add PARMESAN CHEESE. Stir to combine and simmer until slightly thickened, about 3-5 minutes.
- Add the shrimp back to the skillet and stir to coat with sauce, adding reserved pasta water if too thick.
- Add the cooked pasta to the skillet, tossing everything together. Sprinkle with FRESH BASIL before serving.
Notes
- This dish can be served with a side salad for a complete meal.
- Adjust the red pepper flakes to taste for spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg