Description
A creamy and indulgent shrimp pasta dish that combines large shrimp, sun-dried tomatoes, and rich flavors, perfect for special occasions.
Ingredients
- 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 (adjust to taste)
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup grated Parmesan cheese, freshly grated
- 1/2 cup chicken broth
- 2 tbsp butter
- 1 tbsp fresh basil, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine or fettuccine pasta until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sear shrimp in the skillet until they turn pink, about 3-4 minutes. Remove shrimp and set aside.
- In the same skillet, melt butter over medium heat. Add chopped sun-dried tomatoes and chicken broth. Stir for a minute until combined.
- Pour in heavy cream and add grated Parmesan cheese. Simmer the sauce until it thickens, stirring occasionally.
- Return the cooked shrimp to the skillet and toss them in the creamy sauce. If needed, adjust the consistency with the reserved pasta water.
- Toss the shrimp mixture with the cooked pasta until thoroughly combined.
- Garnish with freshly chopped basil before serving.
Notes
Use fresh or high-quality ingredients for the best flavor. Adjust the red pepper flakes based on your heat preference. Experiment with other fresh herbs for added flavor.
