This creamy pasta dish is a delicious mix of shrimp, sun-dried tomatoes, and a kick of garlic that makes every bite a flavor party! It’s both comforting and a little spicy, perfect for dinner.
I always love how the bright sun-dried tomatoes add a nice touch to the creamy sauce. Plus, making this meal is fun and quick—dinner is ready before you know it!
Key Ingredients & Substitutions
Pasta: I recommend using fettuccine for its flat shape that holds sauces well. Linguine also works great! If you need a gluten-free option, you can try gluten-free pasta, which is widely available.
Shrimp: Fresh large shrimp really elevate the dish, but frozen shrimp can be just as good. Just make sure to thaw them properly. You can substitute shrimp with chicken or even veggies like zucchini for a lighter version.
Sun-Dried Tomatoes: I prefer using oil-packed sun-dried tomatoes for extra flavor. If you can’t find them, feel free to use fresh tomatoes; just sauté them a bit longer to soften.
Heavy Cream: For a lighter dish, you can substitute half-and-half or coconut milk. Just keep in mind, the texture will change, but it can still be delicious!
Parmesan Cheese: Freshly grated Parmesan gives the best taste. If you want a dairy-free option, try nutritional yeast to add a cheesy aroma.
How Do I Get Perfectly Cooked Shrimp?
Cooking shrimp perfectly is key to this dish. Overcooked shrimp can turn rubbery, so watch the cooking time closely!
- Heat your olive oil over medium-high heat before adding shrimp.
- Cook shrimp for about 2 minutes on each side until they turn pink and opaque.
- Remove them from the pan just as they finish cooking; they’ll continue to cook in the residual heat later on.
Trust me, perfectly cooked shrimp make all the difference in your pasta dish!
Creamy Spicy Garlic Shrimp Pasta with Sun-Dried Tomatoes
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine or linguine pasta
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry white wine (optional)
- 2 tbsp unsalted butter
- Juice of half a lemon
For Garnish:
- Fresh parsley, chopped
Time Needed:
This delicious pasta dish will take about 25 minutes to prepare. You’ll spend around 10 minutes cooking the pasta and shrimp, plus another 15 minutes to make the creamy sauce and combine everything. In no time, you’ll have a fantastic meal to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a large pot of salted water to a boil. Add your fettuccine or linguine and cook according to the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside, but don’t forget to reserve about 1/2 cup of the pasta water for later!
2. Sauté the Shrimp:
Next, heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the shrimp, season with salt and pepper, and sauté until they turn pink and are cooked through—this will take about 2 minutes on each side. Once done, remove the shrimp from the skillet and set them aside for now.
3. Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned (you don’t want it to burn!).
4. Add Ingredients:
Stir in the chopped sun-dried tomatoes, letting them warm through for another minute. If you’re using white wine, pour it in now and scrape up any tasty browned bits from the skillet. Allow the wine to reduce for about 2 minutes.
5. Combine the Cream:
Now, lower the heat to medium and stir in the heavy cream. Let the sauce simmer gently for about 3-4 minutes until it thickens slightly. Then stir in the grated Parmesan cheese and mix until it’s melted and the sauce is smooth. Adjust the seasoning with salt and pepper as needed.
6. Bring It All Together:
Add the cooked shrimp back into the skillet, along with the drained pasta. Toss everything together so the pasta is nicely coated in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
7. Final Touches:
Lastly, squeeze the fresh lemon juice over the dish for a tangy brightness and give it another gentle toss. Garnish with chopped parsley before serving.
Enjoy your creamy, spicy garlic shrimp pasta with the lovely tangy sun-dried tomatoes to impress your family or friends—it’s a meal to savor!
Frequently Asked Questions
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. A quick way to do this is by placing them in a sealed bag and submerging them in cold water for about 20-30 minutes. Pat them dry before sautéing to ensure they sear nicely!
Can I Make This Pasta Ahead of Time?
Yes, you can! Cook the pasta and make the sauce in advance, then combine them when you’re ready to serve. Store everything in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream or reserved pasta water to loosen the sauce if needed.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute half-and-half or use coconut milk for a dairy-free version. Just remember that using alternatives can slightly change the flavor and texture, but it will still be delicious!
How Should I Store Leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally. Add a little cream or broth to help revive the sauce if it has thickened too much.
