Creamy Shrimp Pasta
A delightful dining experience with perfectly cooked pasta enveloped in a rich, creamy sauce filled with succulent shrimp and sun-dried tomatoes.
Ingredients
Main ingredients
- 8 oz pasta (spaghetti or fettuccine) Feel free to swap with penne or gluten-free pasta.
- 1 lb shrimp, peeled and deveined Use fresh for best flavor, frozen can work if fully thawed.
- 1 cup heavy cream Can substitute with half-and-half or coconut milk for a lighter version.
- 1/2 cup sun-dried tomatoes, chopped Rehydrate in hot water for a bolder flavor if preferred.
- 2 cloves garlic, minced Add extra cloves for a more robust flavor.
- 1/2 cup grated Parmesan cheese Reserve some for garnish.
- 2 tbsp olive oil Use a non-stick skillet for easier cleanup.
- Salt and pepper to taste Adjust seasoning to taste before serving.
- Chopped parsley for garnish Optional garnish for freshness.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp and cook until pink, about 2-3 minutes.
- Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
- Pour in the heavy cream and bring to a simmer.
- Add grated Parmesan cheese, salt, and pepper, stirring until the cheese melts and the sauce thickens.
- Toss the cooked pasta in the sauce and mix well.
- Garnish with chopped parsley before serving.
Notes
Serve with a chilled Chardonnay or Prosecco, garlic bread, and a light salad for a complete meal. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 4g
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