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!
Course Main Course
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 522kcal
Author Julia
Ingredients
½lbshrimp(Use unfrozen uncooked shrimp. If you have to, you can use unfrozen cooked shrimp - it will work here too)
8ozfettuccine 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.