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
