This delightful recipe brings together succulent shrimp, rich sun-dried tomatoes, and a creamy sauce, creating a dish that feels indulgent yet is surprisingly easy to prepare.
Ingredients
Scale:
8 ounces of spaghetti or your favorite pasta (linguine or fettuccine also work well)
1 pound of large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil, for garnish
Instructions
Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. This usually takes about 8-10 minutes. Drain the pasta and reserve about 1 cup of pasta water for later use.
Prepare the Shrimp: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant.
Add the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce: In the same skillet, add the heavy cream and bring it to a simmer. Stir in the chopped sun-dried tomatoes and Parmesan cheese. Cook for about 3-4 minutes until the cheese is melted and the sauce thickens slightly.
Combine Everything: Return the cooked shrimp to the skillet and add the drained pasta. Toss everything together, adding reserved pasta water as needed to reach your desired sauce consistency. Season with salt and pepper to taste.
Garnish and Serve: Remove from heat, garnish with fresh basil, and serve immediately.
