Garlic Shrimp and Sun-Dried Tomatoes with Pasta

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 Why You’ll Love This Recipe

  • Flavorful Combination: The marriage of garlic-infused shrimp and the intense sweetness of sun-dried tomatoes creates a robust and savory profile.
  • Creamy and Spicy: The creamy sauce, spiced with crushed red pepper and aromatic basil, adds depth and a pleasant kick to the dish.
  • Simple Preparation: With straightforward steps and common ingredients, this recipe is accessible for both novice and experienced cooks.
  • Versatile: Perfect for a family dinner or a special occasion, it pairs well with a variety of side dishes and wines.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Uncooked shrimp
  • Sun-dried tomatoes in olive oil
  • Salt
  • Paprika
  • Garlic cloves, minced
  • Half-and-half or whole milk
  • Dried basil
  • Crushed red pepper
  • Freshly shredded Parmesan cheese
  • Fettuccine pasta

Directions

  1. Prepare the Sun-Dried Tomatoes: If using sun-dried tomatoes packed in oil, drain them and reserve 2 tablespoons of the oil for sautéing.
  2. Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, heat the reserved sun-dried tomato oil over medium heat. Add the minced garlic and drained sun-dried tomatoes. Sauté for about 1 minute until the garlic becomes fragrant.
  3. Cook the Shrimp: Add the uncooked shrimp to the skillet. Sprinkle with a small amount of salt and paprika. Cook on medium heat for approximately 2 minutes, or until the shrimp start to turn pink.
  4. Prepare the Sauce: Pour in the half-and-half, and add the dried basil and crushed red pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Gradually whisk in the freshly shredded Parmesan cheese until it melts smoothly into the sauce.
  5. Combine with Pasta: Meanwhile, cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and add it to the skillet with the creamy shrimp sauce. Toss to ensure the pasta is thoroughly coated with the sauce.
  6. Adjust Seasoning and Serve: Taste the dish and adjust the seasoning by adding more salt, basil, or crushed red pepper as desired. Serve immediately, garnished with additional Parmesan cheese if preferred.

Servings and Timing

  • Servings: This recipe yields approximately 4 servings.
  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Total Time: 40 minutes

Variations

  • Protein Alternatives: Substitute shrimp with scallops, chicken, or a plant-based protein for a different take.
  • Vegetable Additions: Incorporate fresh spinach, cherry tomatoes, or mushrooms to enhance the nutritional value and flavor complexity.
  • Pasta Options: Use whole wheat pasta or gluten-free alternatives to suit dietary preferences.
  • Herb Enhancements: Fresh herbs like parsley or oregano can be added for additional freshness and aroma.

Storage and Reheating

  • Storage: Allow leftovers to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to maintain the sauce’s creamy consistency. Stir occasionally until warmed through. Avoid microwaving, as it may cause the shrimp to become rubbery and the sauce to separate.

FAQs

What type of shrimp is best for this recipe?

Fresh, uncooked shrimp are ideal for this dish. If unavailable, frozen uncooked shrimp can be used after proper thawing.

Can I use milk instead of half-and-half?

Yes, whole milk can be used as a substitute for half-and-half, though the sauce may be slightly less rich.

How can I make this dish less spicy?

Reduce or omit the crushed red pepper to achieve a milder flavor profile.

Is it possible to make this dish ahead of time?

While best enjoyed fresh, you can prepare the sauce in advance and store it separately. Cook the pasta and combine with the reheated sauce just before serving.

What can I serve alongside this pasta?

A crisp green salad and crusty bread complement this dish well, balancing the richness of the sauce.

Can I freeze the leftovers?

Freezing is not recommended, as the cream-based sauce may separate upon thawing, and the shrimp can become tough.

How do I prevent the shrimp from becoming rubbery?

Avoid overcooking the shrimp by sautéing them just until they turn pink and opaque, which typically takes about 2 minutes per side.

Can I add wine to the sauce?

A splash of white wine can be added after sautéing the garlic and sun-dried tomatoes, allowing it to reduce before adding the cream, to introduce additional depth of flavor.

What other types of cheese can I use?

While Parmesan is traditional, Pecorino Romano or Grana Padano can be used for a different flavor profile.

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Garlic Shrimp and Sun-Dried Tomatoes with Pasta

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  • Author: Isabella
  • Total Time: 40 minutes
  • Yield: 4 servings
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Description

Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Creamy Sauce is an irresistible Italian-inspired dish. Succulent shrimp, tangy sun-dried tomatoes, and fettuccine are tossed in a rich, spicy garlic cream sauce for a flavorful and satisfying meal. Perfect for family dinners or special occasions, this dish pairs well with a crisp salad and crusty bread.

 

Ingredients

  • 12 oz fettuccine pasta
  • 1 lb uncooked shrimp, peeled and deveined
  • ½ cup sun-dried tomatoes (packed in oil, drained)
  • 2 tbsp reserved sun-dried tomato oil
  • 3 garlic cloves, minced
  • ½ tsp salt (or to taste)
  • ½ tsp paprika
  • 1 cup half-and-half (or whole milk)
  • 1 tsp dried basil
  • ½ tsp crushed red pepper (adjust to taste)
  • ½ cup freshly shredded Parmesan cheese

Instructions

  • Prepare the Sun-Dried Tomatoes
    • Drain the sun-dried tomatoes and reserve 2 tablespoons of the oil for cooking.
  • Sauté Garlic and Sun-Dried Tomatoes
    • In a large skillet over medium heat, warm the reserved oil.
    • Add the minced garlic and sun-dried tomatoes, sautéing for about 1 minute until fragrant.
  • Cook the Shrimp
    • Add the shrimp to the skillet. Sprinkle with salt and paprika.
    • Cook for about 2 minutes, or until shrimp start turning pink.
  • Make the Spicy Creamy Sauce
    • Pour in the half-and-half, then add the dried basil and crushed red pepper.
    • Bring the mixture to a gentle boil, then reduce heat to a simmer.
    • Gradually whisk in the Parmesan cheese until fully melted and smooth.
  • Cook the Pasta
    • Meanwhile, cook the fettuccine according to package instructions until al dente.
    • Drain the pasta and add it to the skillet with the sauce.
  • Combine and Serve
    • Toss the pasta until fully coated in the creamy shrimp sauce.
    • Taste and adjust seasoning as needed.
    • Serve immediately with extra Parmesan cheese if desired.

Notes

  • Shrimp Selection: Fresh or frozen (thawed) shrimp works well. Avoid precooked shrimp, as it can become rubbery.
  • Spice Level: Reduce or omit crushed red pepper for a milder version.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Heat on the stovetop with a splash of milk or cream to retain the sauce’s consistency.
  • Wine Pairing: A dry white wine such as Pinot Grigio or Sauvignon Blanc pairs well.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner, Pasta, Seafood
  • Method: Stovetop
  • Cuisine: Italian

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