Description
A creamy, dreamy Italian-inspired shrimp pasta featuring a luscious sun-dried tomato parmesan sauce, perfect for date nights or special occasions but easy enough for a weeknight dinner. Plump shrimp and tender pasta are tossed in a rich, garlicky sauce that will win hearts at any table.
Ingredients
Scale
- 1 lb (450g) large or extra-large shrimp, peeled and deveined
- 12 oz (340g) pasta (fettuccine, linguine, spaghetti, or penne)
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, adjust to taste)
- 1/2 cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)
- 3/4 cup (180ml) chicken broth (or vegetable broth)
- 3/4 cup (180ml) heavy cream
- 1 cup (90g) parmesan cheese, freshly grated
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh basil, for garnish (optional)
- 1 tbsp lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
- While pasta cooks, pat shrimp dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear shrimp in a single layer for 1-2 minutes per side until just pink and barely opaque. Remove shrimp to a plate.
- In the same skillet, add remaining 1 tbsp olive oil. Lower heat to medium. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant.
- Stir in chopped sun-dried tomatoes and cook for another minute.
- Pour in chicken broth, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
- Lower heat and stir in heavy cream. Let sauce come to a gentle simmer. Add Italian seasoning and simmer 2-3 minutes until slightly thickened.
- Add parmesan cheese, stirring until melted and smooth. Season with salt and black pepper. If sauce is too thick, add a splash of reserved pasta water.
- Return shrimp (and any juices) to the pan. Add drained pasta and toss to coat in the sauce. Add more pasta water if needed for a silky consistency.
- Squeeze in lemon juice and toss in fresh basil. Taste and adjust seasoning.
- Serve immediately, garnished with extra parmesan, basil, and red pepper flakes if desired.
Notes
For best results, use freshly grated parmesan and avoid overcooking the shrimp. If the sauce is too thick, add a splash of pasta water or broth. Serve immediately for the creamiest texture. This recipe can be adapted for gluten-free, dairy-free, or vegetarian diets with simple substitutions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of the recipe (approximately 2 cups)
- Calories: 550
- Sugar: 5
- Sodium: 900
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 3
- Protein: 32
Keywords: shrimp pasta, creamy pasta, Italian dinner, sun-dried tomato pasta, date night recipe, seafood pasta, easy pasta recipe, marry me shrimp, parmesan cream sauce