Description
A creamy pasta dish with shrimp and sun-dried tomatoes for a rich, flavorful meal.
Ingredients
Scale
- 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