Description
A romantic, creamy pasta dish featuring tender shrimp, garlic, sun-dried tomatoes, and parmesan — all tossed in a velvety sauce that feels like something straight out of a restaurant. It’s easy enough for a weeknight dinner yet special enough to impress anyone at the table. Each bite delivers that perfect balance of savory, creamy, and tangy flavors that will make you fall in love with pasta all over again.
Ingredients
Scale
- 12 oz shrimp, peeled and deveined
- 8 oz fettuccine or linguine
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil), chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup freshly grated parmesan cheese
- ¼ tsp crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
- Heat olive oil and butter in a large skillet. Sear shrimp for 1–2 minutes per side until pink; remove and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes until fragrant.
- Stir in chicken broth and heavy cream, scraping up any browned bits. Simmer for 5 minutes.
- Add parmesan cheese and red pepper flakes. Stir until melted and creamy.
- Return shrimp to the skillet and toss in the pasta. Add pasta water as needed for desired sauce consistency.
- Garnish with fresh basil and extra parmesan before serving.
Notes
- For the best flavor, use fresh parmesan and shrimp. If the sauce becomes too thick, loosen it with a splash of pasta water or milk. Add a squeeze of lemon juice before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 3g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 210mg