Description
A creamy and flavorful pasta dish featuring succulent shrimp, sun-dried tomatoes, and a rich sauce that captures the essence of love and connection.
Ingredients
- 8 ounces pasta (fettuccine, linguine, or spaghetti)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth)
- ¾ cup parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Fresh basil for garnish
Instructions
- Begin by bringing 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 butter and olive oil over medium heat.
- Season shrimp with paprika, salt, black pepper, and red pepper flakes.
- Add 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 minced garlic for 30 seconds until fragrant.
- Stir in sun-dried tomatoes and cook for 1 minute.
- Pour in the chicken broth and allow it to simmer for 2 minutes.
- Add 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 shrimp to the skillet and toss to coat in the sauce.
- Add cooked pasta, stirring until everything is well combined.
- Taste and adjust seasoning if needed.
- Top with fresh basil and an extra sprinkle of parmesan cheese.
- Serve immediately.
Notes
Utilize fresh ingredients for the best flavor. Adjust red pepper flakes based on spice preference. Leftovers can be stored in an airtight container for up to three days.