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    Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce

    Published: May 23, 2015 / 201 Comments

    960.7K shares
    • Facebook4.4K
    Recipe Print

    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.

    Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Cream Sauce in a stainless steel skillet

    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!

    fork lifting pasta and shrimp from the stainless steel skillet filled with spicy shrimp pasta

    How to make garlic shrimp pasta:

    Start by cooking sun-dried tomatoes with minced garlic in 2 tablespoons of olive oil, then add shrimp, half and half, and spices:

    cooking shrimp in garlic and olive oil, with sun-dried tomatoes in a stainless steel skillet

    Add cooked pasta and mix everything in:

    adding cooked pasta to the sauce in the stainless steel skillet

    Adjust spices by adding more of basil, crushed red pepper, and salt:

    Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Cream Sauce in a stainless steel skillet

    4.87 from 111 votes

    Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce

    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!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Italian
    Servings 4 servings
    Calories per serving 522 kcal
    Author: Julia

    Ingredients

    • ½ 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
    • ¼ teaspoon salt
    • ¼ teaspoon paprika
    • 4 garlic cloves minced
    • 1 cup half-and-half or whole 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)

    Instructions 

    • 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 the 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 meantime, 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.  If the sauce is too thick, use the reserved pasta water to thin it out.

    Notes

    Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

    Nutrition

    Nutrition Information
    Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce
    Amount per Serving
    Calories
    522
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    8
    g
    50
    %
    Cholesterol
     
    182
    mg
    61
    %
    Sodium
     
    1087
    mg
    47
    %
    Potassium
     
    1257
    mg
    36
    %
    Carbohydrates
     
    62
    g
    21
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    33
    g
    66
    %
    Vitamin A
     
    755
    IU
    15
    %
    Vitamin C
     
    14.9
    mg
    18
    %
    Calcium
     
    496
    mg
    50
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Please share your comment and Star Rating in the comments section below.

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    Reader Interactions

    Comments

    1. Jen B.

      September 23, 2020 at 8:24 pm

      Made this for dinner tonight. Delicious!! Better than Olive Garden. Hubs liked it too. Will make this again. Thank you!!!

      Reply
    2. Remi Harrison

      March 29, 2020 at 6:19 pm

      Love this recipe! Made it and I added 1/2 coconut milk and 1/2 regular milk. It turned out Really good!
      Thank you for sharing!

      Reply
    3. Linda zaworski

      February 11, 2020 at 5:39 pm

      Made this tonight and it is so delicious!!! Thank you.

      Reply
      • Julia

        February 19, 2020 at 5:32 pm

        You are welcome! Glad you enjoyed it!

        Reply
    4. Nzuzo

      February 03, 2020 at 6:05 am

      this recipe is boss, thank you so much!

      Reply
      • Julia

        February 19, 2020 at 8:05 pm

        So happy to hear that!

        Reply
    5. Linda Bourque

      January 20, 2020 at 8:35 am

      this was the best shrimp pasta with sun-dried tomatoes that i have ever found!! love love

      Reply
      • Julia

        February 19, 2020 at 9:25 pm

        So happy to hear that! Thank you for the comment.

        Reply
      • Juana

        May 24, 2020 at 10:51 am

        I totally agree. We live this recipe!

        Reply
    6. Cristy

      November 20, 2019 at 7:34 pm

      We make it low carb by substituting cauliflower for the noodles. Tastes amazing!

      Reply
      • Julia

        February 21, 2020 at 12:44 am

        What a great idea to use cauliflower instead of noodles!

        Reply
    7. Natalie

      November 08, 2019 at 4:59 pm

      I made this tonight. It was simple, yet very flavorful. My husband loved the sauce. Will be making this again soon!

      Reply
      • Julia

        November 12, 2019 at 7:58 pm

        So glad to hear that! Thank you for taking the time to leave the comment!

        Reply
    8. Jessica A

      October 23, 2019 at 6:46 am

      Will this dish come out well without cheese and milk/ half and half. Trying to stay clear from dairy

      Reply
      • Julia

        October 30, 2019 at 9:23 pm

        If you don't want to use cheese, milk or half-and-half and can eat coconut milk, then coconut milk would be a great substitution!

        Reply
    9. Cindi

      October 07, 2019 at 5:25 am

      I made this tonight but the sauce came out watery and not creamy. I am not sure why? Also, Step 5, "In the mean time, cook pasta according to package instructions. Drain (reserving some pasta water)." It doesn't say what to do with the reserved pasta water? Any tips on how to make this pasta more creamy?

      Reply
      • Jennifer

        October 08, 2019 at 7:24 pm

        I made it this evening and I added just a little more shredded cheese, I used parmesan and Romano shredded cheese. Also let it sit for a few minutes to thicken up. I did not use any of the pasta water at all! I will be making this again! Hope this helps!

        Reply
        • Julia

          November 01, 2019 at 6:06 pm

          I am glad you liked this recipe! Thank you for sharing your comment!

          Reply
      • Julia

        November 01, 2019 at 6:15 pm

        To make the sauce more creamy, make sure the half-and-half or whole milk boils on low (simmers) while you add the cheese, constantly stirring.

        Another option would be to use heavy cream instead of half-and-half.

        Use reserved pasta water to thin out the sauce, if needed.

        Reply
      • lorrie

        November 22, 2019 at 5:36 pm

        See Step 7

        Reply
    10. Katie

      June 03, 2019 at 10:21 pm

      We ate this tonight! I have a large family, so we doubled the recipe and I had to substitute a jar of roasted red pepper for the sun-dried tomatoes. It was delicious! It will be a repeat and next time I will use the sun-dried tomatoes. Thank you for sharing!

      Reply
      • Julia

        June 04, 2019 at 7:52 pm

        Thank you, Katie! I am so glad you enjoyed this recipe! 🙂

        Reply
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