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Easy Creamy Tuscan Shrimp & Sun-dried Tomato Pasta

A vibrant, creamy pasta dish featuring succulent shrimp and tangy sun-dried tomatoes, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Shrimp
  • 8 oz pasta (fettuccine or linguine recommended)
  • 1 lb shrimp (peeled and deveined) Use fresh for best flavor; frozen is acceptable.
Creamy Sauce Ingredients
  • 3 cloves garlic (minced)
  • 1/2 cup sun-dried tomatoes (chopped)
  • 1 cup heavy cream Adjust with chicken broth for lighter sauce if desired.
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • to taste Salt and pepper
Garnish
  • Fresh basil For garnish.

Method
 

Cooking the Pasta
  1. In a large pot of salted boiling water, cook your pasta until al dente according to package instructions. Drain and set aside.
Sautéing the Shrimp
  1. In a skillet, heat the olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side or until they turn pink and opaque. Remove shrimp from the skillet and set aside.
Making the Creamy Sauce
  1. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Stir in the sun-dried tomatoes. Then add the heavy cream and simmer for about 5 minutes until slightly thickened.
Combining Ingredients
  1. Stir in the Parmesan cheese and Italian seasoning until well-combined. Taste and adjust seasoning if necessary.
  2. Add the cooked pasta and shrimp back into the skillet. Toss everything together until the pasta is coated with the creamy sauce.
Serving
  1. Garnish with fresh basil and enjoy your delicious Easy Creamy Tuscan Shrimp & Sun-dried Tomato Pasta!

Notes

For the best flavor, use fresh shrimp. Avoid freezing leftovers as dairy can change texture. Reheat with a splash of milk or cream.