Description
Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce is a delightful Italian-inspired dish that brings a burst of flavor to your dining table. Succulent shrimp are sautéed with garlic and sun-dried tomatoes, enveloped in a creamy, spicy sauce that clings perfectly to fettuccine pasta. This recipe is quick to prepare, making it an ideal choice for busy weeknights or special date nights. With vibrant colors and rich flavors, this dish is sure to impress family and friends alike.
Ingredients
Scale
- 8 oz fettuccine pasta (or gluten-free alternative)
- 1 lb shrimp (unfrozen uncooked)
- 4 oz sun-dried tomatoes in olive oil
- 1 cup heavy cream
- 1/2 cup half-and-half (or whole milk)
- 4 cloves garlic (minced)
- 1 cup freshly shredded Parmesan cheese
- Salt
- Paprika
- Dried basil
- Crushed red pepper
Instructions
- Cook fettuccine in boiling salted water until al dente. Drain, reserving some pasta water.
- In a large skillet, heat reserved oil from sun-dried tomatoes over medium heat. Add garlic and sauté until fragrant.
- Add shrimp, salt, and paprika; cook until shrimp turn pink.
- Pour in heavy cream, half-and-half, basil, and crushed red pepper. Bring to a simmer and whisk in half of the Parmesan until melted.
- Toss cooked pasta into the sauce; use reserved pasta water for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 610
- Sugar: 3g
- Sodium: 720mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 190mg