Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Cream Sauce – a delicious, Italian-inspired seafood pasta recipe. If you want to make something different with shrimp, try this recipe! It’s easy and you’ll love it if you like sun-dried tomatoes.
There is lots of sauce in this seafood pasta. Be careful not to overcook the shrimp (which is easy to do). But even if you do overcook the shrimp, there is so much cream sauce, you won’t even notice if the shrimp does get rubbery. That’s the beauty of this recipe. Garlic Shrimp together with Sun-Dried Tomatoes is smothered in Spicy Creamy Sauce and served over fettuccine pasta. With everything spiced up with basil and crushed red pepper. Italian-inspired comfort food that’s super easy to make!
How to cook seafood pasta with shrimp (step-by-step photos):
Start by cooking sun-dried tomatoes with minced garlic in 2 tablespoons of olive oil, then add shrimp, half and half, and spices:
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Add cooked pasta and mix everything in:
Adjust spices by adding more of basil, crushed red pepper, and salt:
This is an Italian-inspired seafood pasta recipe with lots of flavors at play. Garlic Shrimp together with Sun-Dried Tomatoes is smothered in a lot of Spicy Creamy Sauce and served over fettuccine pasta. Everything spiced up with basil and crushed red pepper. YUM!
- 1/2 lb shrimp (Use unfrozen uncooked shrimp. If you have to, you can use unfrozen cooked shrimp - it will work here too)
- 4 oz sun-dried tomatoes in olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 4 garlic cloves minced
- 1 cup half and half or milk
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper
- 1 cup Parmesan cheese freshly shredded
- 8 oz fettuccine pasta (use gluten free brown rice fettuccine for gluten free version)
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
- Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
- Add half and half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on lowest heat setting, until cheese is melted. Remove the sauce from heat. Add more salt, basil and more crushed red pepper if desired, to taste.
- In the mean time, cook pasta according to package instructions. Drain (reserving some pasta water). Add cooked pasta to the creamy mixture, add more salt, basil and more crushed red pepper if desired, to taste.
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I love this dish.
Thank you! 🙂
YES!
I have made this many times and each time it comes out great. my whole family loves it . I’m trying to lose 5 lbs for summer coming up . aprox how much is serving for this?
So glad you’ve been enjoying this recipe! 🙂
This was very tasty! I only added some onions to the recipe. Love it! Thanks!!
I am so glad you liked it! 🙂
I made this last night and it was so yummy! I added a few ingredients such as a scallion and mushrooms. I used frozen raw shrimp because it’s all I had and it was still good! I just made sure to drain any extra liquid after the saute. I added a little extra red pepper flake and garlic. I also used Italian blend cheese in the package to make it super easy. Thanks for sharing this recipe, it’s in my dinner rotation now! 🙂
Thank you so much for stopping by and leaving such a detailed comment! Glad you liked it and thank you for the feedback!
Made this tonite! Yummy!!! Added 2 tbsps tomato paste & fresh basil instead of dried… Will definitely make this again!!!
Thank you, Elizabeth! So glad you liked this recipe! Fresh basil is always a great addition!
Love this website! Everything looks amazing.
Thank you, Hillary!
Can this be made up ahead of time and how would you serve it up for a large group of people?
I wouldn’t make this ahead of time because the creamy sauce made with cheese will solidify in the refrigerator, and when you reheat it, it might not have the same texture as when it’s first made. Also, with shrimp, I think it’s always better to serve it immediately.
My sauce was so funny I couldn’t even eat my meal with a fork. Why did that happen?
If the sauce was too runny, make sure all the cheese melted in the sauce by bringing the sauce to boil, stirring it all around the skillet with the cheese added, until the cheese melts, and you have a nice smooth sauce.
Sorry I would just like to add this recipe is amazing. We used spaghetti squash instead of pasta. I would def make it again