Description
A creamy shrimp pasta dish featuring succulent shrimp and vibrant sun-dried tomatoes, perfect for romantic evenings or family gatherings.
Ingredients
- 8 ounces of pasta (fettuccine, linguine, or spaghetti)
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 pound of shrimp, peeled and deveined
- 1 teaspoon of paprika
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of red pepper flakes (optional)
- 3 cloves of garlic, minced
- ½ cup of sun-dried tomatoes, chopped
- 1 cup of heavy cream
- ½ cup of chicken broth (or vegetable broth)
- ¾ cup of Parmesan cheese, grated
- 1 teaspoon of Italian seasoning
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the butter and olive oil over medium heat.
- Season the shrimp with paprika, salt, black pepper, and optional red pepper flakes.
- Add the shrimp to the skillet and cook for 2 to 3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add more butter if needed, and sauté the garlic for 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and cook for 1 minute.
- Pour in the chicken broth and let it simmer for 2 minutes.
- Add the heavy cream, Parmesan cheese, and Italian seasoning, stirring until the sauce is smooth.
- Let the sauce simmer for 3 to 4 minutes until slightly thickened.
- Return the shrimp to the skillet and toss to coat in the sauce.
- Add the cooked pasta, stirring until everything is well combined.
- Taste and adjust the seasoning if needed.
- Top with fresh basil and an extra sprinkle of Parmesan cheese.
- Serve immediately.
Notes
For extra richness, consider adding a splash of lemon juice. Adjust the red pepper flakes to suit your taste.