Description

A creamy, romantic shrimp pasta dish made with sun-dried tomatoes, garlic, Parmesan, and a rich, flavorful sauce — perfect for both busy weeknights and special dinners.

Ingredients

8 oz fettuccine or pasta of choice

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

1 tbsp butter

4 cloves garlic, minced

1/2 tsp red pepper flakes

Salt and black pepper to taste

1/2 cup chopped sun-dried tomatoes (in oil, drained)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup chicken broth

1 tsp Italian seasoning

Fresh basil or parsley, for garnish

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Instructions

Cook the pasta according to package instructions. Reserve ½ cup of pasta water and drain the rest.
In a large skillet, heat olive oil and butter over medium heat. Add shrimp in a single layer, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, sauté minced garlic and red pepper flakes for about 30 seconds until fragrant.
Add the sun-dried tomatoes and pour in the chicken broth. Let simmer for around 2 minutes.
Lower the heat and stir in the heavy cream, Parmesan, and Italian seasoning. Cook until the sauce is smooth and slightly thickened.
Return the shrimp and pasta to the skillet. Toss everything to coat in the sauce. Add reserved pasta water a little at a time if the sauce is too thick.
Garnish with chopped fresh basil or parsley and serve hot.

Notes

Swap shrimp with scallops or grilled chicken for variation.

Use half-and-half for a lighter sauce.

Add spinach or baby kale at the end for extra greens.

Increase red pepper flakes or add hot sauce for more heat.

Stir in extra Parmesan or mozzarella for a cheesier flavor.

Store leftovers in the fridge for up to 2 days and reheat gently on the stove with a splash of broth or cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 720mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 28g
Cholesterol: 200mg