Creamy Tuscan Shrimp Pasta
A comforting bowl of pasta with sautéed shrimp in a rich, creamy sauce infused with sun-dried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten-Free Option Available
Ingredients
Scale
- 8 ounces pasta (fettuccine or linguine)
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- Sauté the shrimp in a large skillet with olive oil over medium heat until pink, about 2-3 minutes on each side. Remove and set aside.
- Add garlic and sun-dried tomatoes to the same skillet, cooking briefly until fragrant.
- Pour in heavy cream, stirring to combine, and bring to a simmer. Mix in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Return the shrimp to the skillet along with the cooked pasta. Toss to combine and heat through.
- Garnish with fresh basil or parsley before serving.
Notes
Serve alongside a crisp green salad and a glass of chilled white wine for a complete meal. Leftovers can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 200mg