Description
An incredibly rich and decadent shrimp pasta dish featuring a luscious, creamy parmesan sauce with savory garlic and sweet sun-dried tomatoes. This restaurant-quality meal is surprisingly simple to make in under 30 minutes, making it a perfect go-to for date nights, celebrations, or any time you want a meal that feels like a warm hug.
Ingredients
12 oz (340g) Pasta (Linguine, fettuccine, or pappardelle recommended)
1 lb (450g) Large Shrimp, peeled and deveined
2 tbsp Olive Oil
4–5 cloves Garlic, minced
1/2 cup Sun-Dried Tomatoes, packed in oil, drained and chopped
1/2 cup Chicken Broth, low-sodium preferred
1 1/2 cups Heavy Cream
3/4 cup Grated Parmesan Cheese, freshly grated
1 tsp Dried Oregano
1/2 tsp Red Pepper Flakes, adjust to preference
1/4 cup Fresh Basil, chopped, for garnish
Salt and Black Pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside
- Sear the Shrimp: While the pasta is cooking, pat shrimp completely dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove from the skillet and set aside
- Start the Sauce Base: Reduce the heat to medium. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and red pepper flakes, and sauté for another minute
- Build the Creamy Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Simmer for about 2 minutes. Reduce the heat to low, pour in the heavy cream and dried oregano. Let the sauce gently simmer for 5-7 minutes, until it begins to thicke
- Add the Cheese: Remove the skillet from the heat to prevent clumping. Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water
- Combine and Serve: Return the cooked shrimp and drained pasta to the skillet with the sauce. Toss gently to coat everything completely. Stir in the fresh basil, adjust seasoning with salt and pepper if needed, and serve immediately
Notes
Don’t Overcook the Shrimp: Shrimp cook very quickly. Searing them for just a minute or two per side is sufficient as they will finish cooking in the warm sauce.
Use Freshly Grated Parmesan: For the creamiest sauce, buy a block of Parmesan and grate it yourself. Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
The Magic of Pasta Water: The starchy water from cooking pasta helps emulsify the sauce, making it cling perfectly to the pasta. Always save more than you think you will need.
Control the Heat: To prevent a cream sauce from breaking, keep the heat low when adding the cream and remove the pan from the heat entirely before stirring in the cheese.
Variations: Sliced chicken breast or seared scallops can be substituted for shrimp. Add a few handfuls of fresh spinach at the end for extra greens.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 280mg