Creamy Sun Dried Tomato Shrimp Pasta
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.
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
Tip: Keep the heat steady and let the sauce simmer gently; this helps maintain a smooth texture.