Shrimp Pasta with Delicious Creamy Sun-Dried Tomato Sauce

creamy shrimp pasta


  • 8oz penne pasta (gluten-free)


  • 2tablespoons olive oil (drained from sun-dried tomatoes jar)
  • 1pound shrimp (without shells, and deveined)
  • 3garlic cloves minced
  • 1/4teaspoon salt


  • 4oz sun-dried tomatoes (without oil)
  • 4garlic cloves, minced
  • 1cup half and half
  • 1cup mozzarella cheese, chopped (never frozen)
  • 1tablespoon dried basil (if using fresh basil you'll add more)
  • 1/4teaspoon red pepper flakes, crushed, add more to taste
  • 1/8teaspoon paprika
  • 1/2cup reserved cooked pasta water (or more)
  • 1/4teaspoon salt


"Don’t have a menu for the day? No worries! this can be only one of those meals that's a no-brainer! Instead of ordering out you'll get this super tasty meal on the table and satisfy the whole family when you are press for time. An easy pasta dish that’s simple, flavorsome and improbably hearty. And all you need is 30 min to whip this up!"

Cooking time: 30 minutes                           Serves:


Step 1: Bring a large pot of salted water to a boil and cook the pasta till hard, according to package directions. Reserve 1/4 cup of pasta water, drain remaining water. Set aside.

Step 2: Heat 2 tablespoons vegetable oil in an exceedingly massive pan over medium-high heat. Add shrimp, minced garlic and cook the shrimp on one side for regarding one minute, till shrimp turns pink or golden brown per side. whereas it cooks, sprinkle the top of shrimp with salt to cover every single shrimp.

Step 3: after one minute, flip the shrimp over to the opposite side and cook for regarding 30 seconds or one minute additional. The shrimp ought to be golden color or pink on both sides and not overcooked. take away the shrimp to a plate, being careful to go away all the oil in the pan.

Step 4: Heat 2tablespoons oil within the same pan over medium heat. Add drained tomatoes and garlic and cook, stirring, for 1 minute till the garlic is odorous. The pan ought to be hot. Add half and half to the recent pan with preserved tomatoes and bring to boil. Add chopped cheese to the pan, and stir in whereas boiling.

Step 5: right away reduce to simmer and cook, perpetually stirring, till all the cheese melts and therefore the creamy sauce forms. If the sauce is just too thick, add a little quantity of half and a half or reserved steamed pasta water. Add basil, crushed red pepper flakes, bay leaves, paprika. Stir.

Step 6: Add the pasta to the pan and heat gently over medium heat. Add the cooked shrimp and stir it in. season with salt and pepper to taste. If the pasta is just too dry, add a small quantity of the reserved pasta water or a little amount of half and a half. Let everything simmer on low heat for a few of minutes for flavors to combine.

Step 7: Serve generous sprinkle of finely shredded parsley, a lot of Parmesan cheese and a few freshly cracked black pepper.



NOTES: If using sun-dried tomatoes in oil (in a jar), ensure to empty sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for frying the shrimp as delineated below ensure to not crowd the shrimp within the pan, otherwise we can form and shrimp will not sear right ensure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes to form 1 cup of half and half do this: mix 1/2 cup milk and 1/2 cup heavy or whipping cream

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