Indulge in Creamy Sun-Dried Tomato & Shrimp Pasta Delight

The aroma of creamy sun-dried tomato and shrimp pasta wafts through the kitchen, inviting everyone to gather around the table. Imagine the rich, velvety sauce hugging each strand of pasta while succulent shrimp dance in harmony with bursts of tangy sun-dried tomatoes.

This dish isn’t just a meal; it’s an experience that transforms any ordinary weeknight into a gourmet affair. Whether you’re celebrating a special occasion or simply craving comfort food, creamy sun-dried tomato and shrimp pasta will not disappoint.

I remember serving this dish at a family gathering when my uncle proclaimed it was “better than his favorite restaurant.” The smiles and satisfied nods around the table were all the feedback I needed.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fettuccine Pasta: Opt for fresh or dried fettuccine; it clings beautifully to the sauce.

• Shrimp: Use large, peeled shrimp for a juicy bite; fresh is best, but frozen works too.

• Sun-Dried Tomatoes: Go for oil-packed varieties; they add vibrant flavor and richness.

• Garlic: Fresh garlic cloves are essential; they bring aromatic depth to every bite.

• Heavy Cream: This creates a dreamy sauce; don’t skimp on creaminess!

• Parmesan Cheese: Grated freshly for best results; it adds savory notes to the sauce.

• Spinach: Fresh spinach wilts down beautifully, adding color and nutrients.

• Olive Oil: Use good quality olive oil to sauté garlic and shrimp.

• Salt and Pepper: Essential for bringing out all those wonderful flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Sun-Dried Tomato & Shrimp Pasta

Cook the Pasta: In a large pot, bring salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve some pasta water before draining.

Sauté Garlic and Shrimp: In a large skillet over medium heat, warm olive oil. Add minced garlic and sauté for about one minute until fragrant. Toss in shrimp and cook until pink and opaque.

Add Sun-Dried Tomatoes and Spinach: Stir in chopped sun-dried tomatoes along with fresh spinach. Cook until spinach wilts down beautifully, creating an enticing aroma.

Create the Creamy Sauce: Pour in heavy cream while stirring gently. Allow it to simmer for about five minutes until it thickens slightly. Add grated Parmesan cheese, mixing until melted.

Toss Everything Together: Combine cooked fettuccine with the creamy sauce in the skillet. If needed, add reserved pasta water until you reach your desired consistency. Season with salt and pepper to taste.

This creamy sun-dried tomato and shrimp pasta will tantalize your taste buds with its rich flavors and comforting textures. Serve hot, garnished with extra Parmesan if desired!

Perfecting the Cooking Process

Start by cooking the pasta first, then sauté shrimp and prepare the sauce simultaneously for a smooth flow.

Add Your Touch

Feel free to swap shrimp for chicken or add veggies like spinach or bell peppers for a healthier twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently over low heat.

Sharing my first attempt at this recipe brings back fun memories of friends raving about it during a spontaneous dinner party.

FAQ

Can I use frozen shrimp for creamy sun-dried tomato & shrimp pasta?

Yes, just ensure they’re thawed and patted dry before cooking.

What can I substitute for sun-dried tomatoes?

You can use roasted red peppers or even fresh tomatoes if needed.

How do I prevent the pasta from sticking together?

Always stir it gently while cooking and toss with olive oil after draining.

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Creamy Sun-Dried Tomato and Shrimp Pasta

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Creamy sun-dried tomato and shrimp pasta is a delightful dish that transforms any weeknight into a gourmet experience. The rich, velvety sauce envelops al dente fettuccine, while succulent shrimp and tangy sun-dried tomatoes create a burst of flavor in every bite. Perfect for date nights or family dinners, this recipe is both impressive and easy to prepare, making it a must-try for any pasta lover.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 1 cup sun-dried tomatoes, chopped (oil-packed)
• 4 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the pasta: Cook fettuccine in salted boiling water until al dente; reserve some pasta water before draining.
2. Sauté garlic and shrimp: In a skillet over medium heat, warm olive oil, add minced garlic, and sauté for about one minute. Add shrimp and cook until pink.
3. Add sun-dried tomatoes and spinach: Stir in chopped tomatoes and spinach until the spinach wilts.
4. Create the creamy sauce: Pour in heavy cream and simmer for about five minutes. Add grated Parmesan until melted.
5. Combine everything: Toss cooked fettuccine with the sauce in the skillet, adding reserved pasta water as needed. Season with salt and pepper.

Nutrition

• Serving Size: 1 plate (about 300g)
• Calories: 620
• Sugar: 3g
• Sodium: 800mg
• Fat: 29g
• Saturated Fat: 16g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 220mg

Keywords: For added flavor, use homemade pasta if possible. Feel free to substitute shrimp with chicken or add veggies like bell peppers for variation.