Description
A fast, one-pan weeknight dinner featuring seared shrimp, sun-dried tomatoes, and a rich parmesan cream sauce tossed with pasta. It’s a crowd-pleaser that feels fancy but takes minimal effort.
Ingredients
Scale
- 12 ounces penne or rigatoni pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4–5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed and drained
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil, torn
- Salt and black pepper to taste
- Reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve one cup of pasta water before draining.
- Pat shrimp dry with paper towels and season lightly with salt and pepper.
- Heat a large skillet over medium-high heat with olive oil. Sear shrimp for 1-2 minutes per side until pink. Remove to a plate.
- In the same skillet, melt butter. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add sun-dried tomatoes and warm for 1 minute.
- Pour in chicken broth, scraping up brown bits from the pan. Simmer for 1 minute, then add heavy cream and stir.
- Simmer sauce gently for 3 minutes until it thickens slightly. Stir in parmesan cheese until melted and smooth. Add pasta water if too thick.
- Return pasta and shrimp to the skillet. Toss to coat in sauce, adding more pasta water if needed for consistency.
- Remove from heat, stir in fresh basil, and serve immediately.
Notes
Do not overcook the shrimp or they will become rubbery. Use freshly grated parmesan as pre-grated cheese contains anti-caking agents that prevent smooth melting. Reserve pasta water to help emulsify the sauce. For a dairy-free version, swap butter for olive oil, heavy cream for coconut cream, and parmesan for nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate per serving
- Calories: 650
- Sugar: 6
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
Keywords: shrimp pasta, creamy pasta, one pan dinner, weeknight meals, marry me shrimp, sun-dried tomato pasta, quick dinner