Ever have one of those nights when you need dinner to be quick, but you refuse to sacrifice flavor? That’s exactly why I make this Shrimp and Sun-Dried Tomato Cream Pasta on repeat. It’s my go-to when I want something indulgent without spending hours in the kitchen, creamy, garlicky, with just the right punch of sweetness from those sun-dried tomatoes. My husband swears it’s restaurant-worthy, and honestly? I don’t argue. The best part? It comes together in under 30 minutes, leaving you with a dish that tastes like you put way more effort into it than you actually did.
Why You’ll Love This Shrimp and Sun-Dried Tomato Cream Pasta
This recipe is my weeknight hero for so many reasons:
- It’s ready in under 30 minutes, perfect for those nights when takeout is tempting, but homemade feels better.
- The creamy sauce is luxuriously rich without being heavy, thanks to the bright pop of sun-dried tomatoes.
- Shrimp cook in a flash, and their sweetness balances the garlic and Parmesan beautifully.
- Leftovers (if you have any!) reheat like a dream for lunch the next day.
Ingredients for Shrimp and Sun-Dried Tomato Cream Pasta
Gather these simple ingredients, each one plays a starring role in building those deep, layered flavors:
- 8 oz pasta: I prefer fettuccine, but any long noodle works (just cook it al dente!)
- 1 lb shrimp: peeled and deveined, because nobody wants to fuss with shells mid-dinner
- 1/2 cup sun-dried tomatoes: packed in oil, chopped into little flavor bombs
- 2 cloves of garlic: minced finely so it melts into the sauce
- 1 cup heavy cream: the lush base of our sauce
- 1/4 cup parmesan cheese: freshly grated, because the pre-shredded stuff just won’t melt right
- 2 tbsp olive oil: for sautéing the shrimp (use the oil from the sun-dried tomatoes if you’re feeling fancy)
- 1 tsp salt: to balance the sweetness
- 1/2 tsp black pepper: freshly cracked, if you can
- 1 tbsp fresh parsley: chopped, for that final pop of color and freshness
How to Make Shrimp and Sun-Dried Tomato Cream Pasta
This dish comes together so fast, you’ll want to have everything prepped and ready before you start cooking. Trust me, it’s the difference between a relaxed dinner and frantic pan-shuffling. Here’s how to nail it:
Cooking the Pasta
Bring a large pot of salted water to a rolling boil; this is your only chance to season the pasta itself! Add your noodles and cook just until al dente (usually 1 minute less than the package says). Drain, but don’t rinse; that starch helps the sauce cling later.
Preparing the Shrimp
Heat olive oil in a large skillet over medium-high heat. Pat shrimp dry (this gives them that perfect sear), then cook for 2-3 minutes per side until they curl into plump, pink C-shapes. Don’t crowd the pan; work in batches if needed. Transfer to a plate immediately to prevent overcooking.
Making the Cream Sauce
In that same glorious pan (those browned bits = flavor!), sauté garlic and sun-dried tomatoes for just 30 seconds until fragrant. Pour in heavy cream and let it bubble gently, not boil, for 2 minutes to thicken slightly. Reduce the heat to low, then stir in Parmesan until melted into a velvety sauce. Too thick? A splash of pasta water loosens it perfectly.
Combining Everything
Toss the drained pasta and shrimp into the sauce, stirring gently to coat every strand. Let it all cozy together for 1 minute off the heat; this marries the flavors. Finish with a shower of parsley (and extra Parmesan, because rules were made to be broken).
Tips for Perfect Shrimp and Sun-Dried Tomato Cream Pasta
Want to take this dish from great to unforgettable? Here are my battle-tested tricks:
- Fresh shrimp is non-negotiable; they should smell like the ocean, not fishy. Frozen works in a pinch, but thaw them overnight in the fridge for the best texture.
- Love extra sauce? Add a splash of pasta water when combining everything; it helps the cream cling to every bite.
- Sun-dried tomatoes packed in oil are my go-to for richness, but blot them lightly so they don’t overwhelm the dish.
- Leftovers? Store in an airtight container for up to 2 days. Reheat gently with a splash of cream to revive the sauce’s silkiness.
- For a spicy kick, add red pepper flakes when sautéing the garlic; just a pinch wakes up all the flavors!
Variations for Shrimp and Sun-Dried Tomato Cream Pasta
This recipe is wonderfully flexible; I tweak it all the time based on what’s in my fridge! Swap shrimp for chicken (sauté bite-sized pieces first) or add a handful of spinach at the end for extra greens. Mushrooms or artichoke hearts also make delicious additions. The creamy sauce hugs whatever you throw at it!
Serving Suggestions for Shrimp and Sun-Dried Tomato Cream Pasta
Oh, let me tell you, this pasta deserves the perfect partners! I always serve it with warm, crusty garlic bread for soaking up every last drop of that creamy sauce. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. For a cozy night in? Pair it with a crisp white wine, pure heaven!
Storing and Reheating Shrimp and Sun-Dried Tomato Cream Pasta
Okay, confession time, I rarely have leftovers because this dish disappears fast! But if you do, store it in an airtight container in the fridge for up to 2 days. When reheating, go low and slow. A splash of cream or milk stirred in over medium-low heat keeps the sauce silky instead of separating. Trust me, it tastes just as dreamy the next day!
Nutritional Information for Shrimp and Sun-Dried Tomato Cream Pasta
One serving of this decadent (yet secretly balanced!) pasta clocks in at around 450 calories, with 25g of protein from the shrimp and 25g of healthy fats from the olive oil and cream. The sun-dried tomatoes pack a vitamin C punch, and the whole dish has just 35g of carbs, making it surprisingly guilt-free. Of course, these numbers might wiggle a bit depending on your exact ingredients, but hey, that’s the beauty of home cooking! If you are looking for more recipe ideas, check out Family Tastes for inspiration.
Frequently Asked Questions
Got burning questions about this Shrimp and Sun-Dried Tomato Cream Pasta? I’ve answered the ones I get most often, straight from my kitchen to yours!
Can I use milk instead of heavy cream?
Technically yes, but the sauce won’t be as luxuriously thick. If you must, mix 3/4 cup whole milk with 1/4 cup melted butter; it’ll mimic the richness. For a lighter option, half-and-half works better than straight milk.
What if I can’t find sun-dried tomatoes?
No panic! Roasted red peppers make a great stand-in, though the flavor shifts slightly. If you’re really stuck, a tablespoon of tomato paste + 1 tsp sugar approximates that sweet-tart depth.
How do I know when the shrimp are done?
They’ll turn from gray to pink and curl into loose C-shapes in about 3 minutes. Overcooked shrimp become rubbery. When in doubt, pull them early. They’ll keep cooking in the hot sauce.
Can I make this ahead?
The sauce alone holds well for 2 days refrigerated. Wait to add cooked pasta and shrimp until reheating to avoid mushiness. Leftover assembled pasta? Revive it with a splash of cream while warming.
Is frozen shrimp okay?
Absolutely! Just thaw overnight in the fridge (never at room temp). Pat them extra dry before cooking; frozen shrimp release more water, which can make sautéing tricky.
Did you make this Shrimp and Sun-Dried Tomato Cream Pasta? I’d love to hear how it turned out! Drop a comment below or snap a photo. Nothing makes me happier than seeing your kitchen creations. Happy cooking!
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30-Minute Shrimp and Sun-Dried Tomato Cream Pasta You’ll Crave
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy pasta dish with shrimp and sun-dried tomatoes for a rich, flavorful meal.
Ingredients
- 8 oz pasta: cooked al dente
- 1 lb shrimp: peeled and deveined
- 1/2 cup sun-dried tomatoes: chopped
- 2 cloves garlic: minced
- 1 cup heavy cream
- 1/4 cup parmesan cheese: grated
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley: chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add shrimp and cook until pink, about 3 minutes per side. Remove shrimp and set aside.
- In the same pan, add garlic and sun-dried tomatoes. Sauté for 1 minute.
- Pour in heavy cream and bring to a simmer. Stir in parmesan cheese, salt, and pepper.
- Add cooked pasta and shrimp back to the pan. Toss to coat evenly.
- Garnish with fresh parsley before serving.
Notes
- Use fresh shrimp for the best flavor.
- Adjust creaminess by adding more or less heavy cream.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg