Ingredients
- 12 oz shrimp, peeled and deveined
- 8 oz pasta (fettuccine, linguine, or penne)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1/2 cup chicken or vegetable broth
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper and cook for 1–2 minutes per side until pink. Remove and set aside.
- Reduce heat to medium. Add garlic and red pepper flakes to the same skillet and sauté for 30–60 seconds until fragrant.
- Stir in sun-dried tomatoes and cook for 1 minute.
- Add broth and simmer for 2–3 minutes, scraping the bottom of the pan to deglaze.
- Stir in heavy cream, parmesan, Italian seasoning, salt, and pepper. Simmer until sauce is smooth and slightly thickened, about 3–4 minutes.
- Return shrimp to the skillet, add cooked pasta, and toss to combine. Simmer for 1 more minute.
- Garnish with fresh basil or parsley and serve hot.
Notes
- Use half-and-half for a lighter version of the sauce.
- Swap shrimp with scallops or chicken for variation.
- Stir in spinach or mushrooms for added veggies.
- Add a splash of white wine or lemon juice for extra brightness.
- Reheat gently with cream or broth to avoid overcooking shrimp.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 5g
- Sodium: 590mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 180mg