Description
A creamy, tangy, and slightly spicy shrimp pasta in a rich sun-dried tomato cream sauce, perfect for weeknights or special occasions.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 tsp red pepper flakes
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook fettuccine according to package instructions; drain and set aside. Pat the shrimp dry and season lightly with salt and pepper. Chop the sun-dried tomatoes and mince the garlic so everything is ready to add quickly.
- Heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant, stirring to avoid browning. Add the shrimp and cook until pink, about 2–3 minutes per side. Remove shrimp briefly to avoid overcooking.
- Stir in sun-dried tomatoes, heavy cream, and Parmesan. Bring to a gentle simmer, thickening slightly. Season with red pepper flakes, salt, and pepper; simmer for 2–3 minutes to meld flavors. Return shrimp to skillet.
- Add cooked pasta to the skillet and toss to combine, coating evenly with the sauce. Adjust salt or pepper to taste. Garnish with fresh basil before serving.
Notes
Serve hot on warmed plates. Pair with a crisp green salad and lemon wedges for a refreshing balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 710
- Sugar: 4g
- Sodium: 900mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 200mg