Creamy Sun-Dried Tomato Shrimp Fettuccine

• 8 oz fettuccine
• 12 oz large shrimp, peeled and deveined
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt, to taste
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp fresh basil, chopped
• Juice of 1/2 lemon

Steps

1. 1 Cook fettuccine according to package instructions; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add garlic to skillet and sauté for 1 minute until fragrant.
4. 4 Add shrimp to skillet and cook for 2-3 minutes per side until pink.
5. 5 Stir in sun-dried tomatoes and cook for another minute.
6. 6 Pour in heavy cream and bring to a gentle simmer.
7. 7 Add Parmesan, salt, black pepper, and red pepper flakes if using, stirring until sauce thickens.
8. 8 Toss cooked pasta and shrimp in sauce, adding pasta water as needed.
9. 9 Finish with lemon juice and fresh basil.
10. 10 Serve immediately.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Substitute shrimp with chicken for a different protein.
• Add spinach for extra greens.

Substitutions

• Use linguine if fettuccine isn't available.
• Substitute sun-dried tomatoes with roasted red peppers for a milder flavor.

Pairings

• Garlic bread
• A fresh green salad

Nutrition

Tips

• For extra flavor, sauté shrimp with a pinch of paprika.
• Reserve pasta water adds body to the sauce; use it sparingly.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator and reheat gently on the stovetop, adding a splash of cream or milk to restore creaminess.

Serving Suggestions

• Pair with a crisp Pinot Grigio.
• Garnish with extra Parmesan and cracked black pepper.

FAQ