Description
This rich and creamy shrimp pasta features tender shrimp in a garlicky sun-dried tomato parmesan sauce. It’s an irresistible dish perfect for date nights or special occasions!
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled & deveined
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Sauce:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 cup heavy cream
- 1/2 cup chicken broth (or seafood broth)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
For the Pasta:
- 8 oz fettuccine or linguine
- Salt (for boiling water)
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
Cook the Shrimp:
- Toss shrimp with paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 1–2 minutes per side, until pink and opaque. Remove from the skillet and set aside.
Make the Sauce:
- In the same skillet, melt butter and sauté garlic until fragrant (about 30 seconds).
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute.
- Pour in heavy cream and chicken broth, stirring to combine. Let simmer for 2–3 minutes.
- Stir in Parmesan cheese until melted and smooth.
Combine Everything:
- Return the cooked shrimp to the pan, tossing to coat in the sauce.
- Add the drained pasta and toss everything together until well combined.
- Remove from heat and sprinkle with fresh basil.
Serve & Enjoy!
- Serve hot with extra Parmesan cheese and fresh basil on top. Enjoy!
Notes
Swap heavy cream for half-and-half for a lighter version.
Use chicken instead of shrimp for a different twist.
For extra flavor, deglaze the pan with ¼ cup white wine before adding the cream.