Creamy Sun Dried Tomato Shrimp Pasta used to feel like a dish only for special occasions, but I’ve turned it into a weeknight staple. It comes together in under 30 minutes, requiring just a few simple ingredients and nearly no fuss. I think you’ll love how the tender shrimp and sun-dried tomatoes bring a burst of flavor that transforms this pasta into something fabulous, without the fuss. Trust me, once you see just how easy and quick this recipe is, you’ll want to make it every week!
Recipe Card – Creamy Sun Dried Tomato Shrimp Pasta
Creamy Sun Dried Tomato Shrimp Pasta
Equipment
- Large Pot
- Skillet
- Cooking spoon
Ingredients
Ingredients
- 300 g Pasta of your choice, uncooked
- 500 g Shrimp peeled and deveined
- 15 ml Olive oil for cooking
- 2 cloves Garlic minced
- 200 g Sun-dried tomatoes oil-packed, chopped
- 250 ml Cream heavy cream
- 50 g Parmesan cheese grated
- 1 ml Lemon juice freshly squeezed
- Salt to taste
- Pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until it’s al dente. Reserve a little of the starchy cooking water before draining it, then keep it warm.
- Pat the shrimp dry and sear them in a hot skillet with olive oil until they’re pink and opaque; then set them aside.
- In the same pan, sauté minced garlic until it’s fragrant, then add sun-dried tomatoes and cream; let it simmer gently to reduce.
- Toss the shrimp back in and mix to coat, using a little reserved pasta water to reach your desired consistency.
- Toss the drained pasta with the shrimp and sauce until it’s well coated. Season to taste, plate with a sprinkle of grated Parmesan and chopped parsley, and serve with lemon wedges.
Notes
More Favorites from My Kitchen:
Garlic Parmesan Chicken Pasta recipe
Braised Short Ribs with Garlic Mash recipe
Or go to my Pinterest.
Why You’ll Love This Creamy Sun Dried Tomato Shrimp Pasta
Quick Weeknight Dinner
Creamy Sun Dried Tomato Shrimp Pasta comes together in under 30 minutes, making it a trusty weeknight dish. The mix of tender shrimp, flavorful sun-dried tomatoes, and a smooth sauce turns everyday ingredients into something special. I’ve burned a batch or two trying to rush a sauce, so I’ll share a little secret: keep the heat steady and let the sauce simmer gently; you’ll taste the difference.
This dish is a satisfying, pantry-friendly option that packs a punch in the flavor department. Leftovers reheat nicely, and a splash of pasta water helps bring back that glossy look. Trust me, a quick squeeze of lemon right before serving brightens the dish and gives it that fresh touch.
Restaurant Quality at Home
Searing the shrimp until they’re just pink and then building the sauce in the same pan gives it that fancy restaurant taste. The sun-dried tomatoes add concentrated sweetness and brightness that transforms the cream into something silky and rich. A final sprinkle of Parmesan creates a beautiful coat that clings perfectly to the pasta.
Serve it up with confidence, then finish with a light squeeze of lemon and a sprinkle of fresh herbs for that chef’s touch. This method gives you a dish that tastes like it came from a five-star restaurant, but you can easily whip it up in your own kitchen. You’ll feel proud to serve it to family or friends without needing any fancy tools.
Ingredients You’ll Need
For the Shrimp
Choose shrimp that are pink and firm, peeled and deveined if that’s your preference, and pat them dry for a nice sear. Lightly season with salt and pepper, and if you want a bit of heat, add a pinch of chili flakes. Keep the shrimp in a single layer while cooking to avoid steaming and to achieve a lovely crust.
For the Creamy Sauce
The sauce comes together with cream, sun-dried tomatoes (oil-packed), garlic, and Parmesan. If you want to step it up a notch, add a splash of chicken broth or white wine and let it reduce to a glossy finish. Season it with salt, pepper, and a little lemon juice if you want some brightness to balance the richness.
Step-by-Step Recipe Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until it’s al dente. Reserve a little of the starchy cooking water before you drain it, then drain the pasta. Keep it warm while you finish the sauce so everything comes together nicely.
Sauté Shrimp and Make Sauce
Pat the shrimp dry and sear them in a hot skillet with a bit of oil until they’re pink and opaque; then set them aside. In the same pan, sauté minced garlic until it’s fragrant, then add sun-dried tomatoes and cream; let it simmer gently to reduce. Toss the shrimp back in and mix to coat, using a little reserved pasta water to reach your desired consistency.
Combine and Serve
Toss the drained pasta with the shrimp and sauce until it’s well coated. Season to taste and plate it with a sprinkle of grated Parmesan and chopped parsley; serve with lemon wedges. This dish pairs beautifully with a simple green salad or some warm, crusty bread.
Expert Tips for Best Results
Achieving Perfect Creaminess
Keep the heat steady and avoid a hard boil of the sauce; a gentle simmer helps it come together and keeps a smooth texture. Add pasta water gradually to loosen and create that glossy coat that clings to every strand of pasta. Finish with Parmesan off the heat to prevent curdling and to make it even richer.
Common Mistakes to Avoid
Overcooking shrimp makes them tough and rubbery, so take them off the heat as soon as they turn pink. Skipping the pat-dry step and overcrowding the pan can ruin the sear, leaving you with soggy shrimp. Not saving a bit of pasta water means you miss out on a simple trick to thicken up the sauce.
Nutrition Facts and Health Benefits
Per-Serving Breakdown
Shrimp is a great source of high-quality protein, while sun-dried tomatoes provide antioxidants and loads of flavor. The cream adds calcium and richness, while pasta gives you those energy-boosting carbs. If you’re mindful of portions, this dish can balance protein, fats, and carbs in a satisfying way.
Customization for Diets
Gluten-free option: use gluten-free pasta. Dairy-free option: swap in coconut cream or cashew cream and skip the Parmesan. If you’re looking for a vegetarian option, replace shrimp with mushrooms or roasted vegetables for a hearty, meat-free dish, and add extra sun-dried tomatoes to keep up the flavor.
Video: How I Make An Easy Weeknight Creamy Shrimp Pasta
FAQ – Creamy Sun Dried Tomato Shrimp Pasta
How Long to Make?
Plan for about 25–40 minutes total, depending on your pasta choice and how quickly you work through the steps. The key is to pace the sauce so it laments to a silky finish while the pasta cooks.
Can I Use Half-and-Half?
Yes, you can, but the sauce will be thinner and lighter. If you go that route, you may want to simmer a bit longer to reduce and thicken, or whisk in a touch of cream cheese to help emulsify.
Is This Recipe Gluten-Free?
The dish can be gluten-free if you use gluten-free pasta. The rest of the components are naturally gluten-free, but be mindful of any broths or flavor enhancers that may contain gluten.
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to bring the sauce back to silky consistency.
Best Pasta Shape?
Long, flat shapes like fettuccine or linguine hold the creamy sauce beautifully; penne, rigatoni, or other hollow shapes also work well because they catch bits of sun-dried tomato and coating sauce with every bite.
Conclusion
Your Creamy Sun Dried Tomato Shrimp Pasta should come out looking stunning, with vibrant colors and that irresistible creamy sheen coating the pasta. The aroma of garlic and sun-dried tomatoes will have your mouth watering, and the textures will be perfectly balanced between tender shrimp and pasta. You can do this — it’s simpler than it sounds! So roll up those sleeves and give it a try; I can’t wait to hear how much you enjoy this cozy, delicious recipe.