A creamy and flavorful pasta dish featuring succulent shrimp and sun-dried tomatoes, perfect for a delightful meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces fettuccine or spaghetti
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped (packed in oil, drained)
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Instructions
Cook the fettuccine or spaghetti according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the chopped sun-dried tomatoes and cook for 2 minutes.
Pour in the heavy cream and stir to combine. Bring to a gentle simmer.
Stir in the grated Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss everything together until well combined.
Serve immediately, garnished with fresh basil leaves if desired.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
You can also add spinach or kale to the sauce for extra nutrients and color.
For a spicy kick, add red pepper flakes when sautéing the garlic.