Description
A delicious creamy pasta dish featuring shrimp, sun-dried tomatoes, and Parmesan cheese.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces fettuccine or linguine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 cup sun-dried tomatoes, oil-packed
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Boil pasta until al dente, reserving 1 cup of starchy water. Dry shrimp thoroughly.
- Sear shrimp in hot oil/butter for 1-2 minutes per side until pink; remove and set aside.
- Sauté garlic and red pepper flakes in butter/oil for 30-60 seconds until fragrant.
- Simmer heavy cream, then stir in sun-dried tomatoes and Parmesan until smooth.
- Add pasta and shrimp to sauce, tossing with pasta water as needed to coat. Finish with lemon juice and parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 200
Keywords: Store leftovers in the fridge for up to 2 days. Reheat gently with a splash of water or milk to restore sauce consistency. Do not freeze.