Shrimp and Sun-Dried Tomato Pasta
This Shrimp and Sun-Dried Tomato Pasta is bursting with flavor and incredibly easy to make! Juicy shrimp, tangy tomatoes, and fresh basil come together in a luscious olive oil sauce.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Knife and cutting board
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
Ingredients
- 8 oz pasta your choice, e.g., linguine, fettuccine, or penne
- 1 lb shrimp peeled and deveined, fresh or thawed frozen
- 1/2 cup sun-dried tomatoes chopped, oil-packed recommended
- 3 cloves garlic minced
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 1/4 cup fresh basil chopped
- Parmesan cheese for serving, freshly grated
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of your preferred pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining, then drain the rest and set the pasta aside.
- In a large skillet, heat 1/4 cup olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it. Toss in the chopped sun-dried tomatoes and red pepper flakes, stirring for another 2 minutes to meld the flavors.
- Add the peeled and deveined shrimp to the skillet. Season with salt and pepper to taste. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Shrimp cook fast, so keep an eye on them to avoid overcooking.
- Add the cooked pasta to the skillet. Toss everything together, adding a splash of the reserved pasta water if the mixture seems too dry. The pasta water helps create a silky sauce that lightly coats the noodles.
- Remove the skillet from heat and stir in the chopped fresh basil. Sprinkle generously with freshly grated Parmesan cheese and give it one final toss. Serve immediately for the best flavor and texture.
Notes
- Do not overcook shrimp to keep them tender and juicy.
- Reserve pasta water to help create a smooth, cohesive sauce.
- Use oil-packed sun-dried tomatoes for richer flavor; rehydrate dry ones if needed.
- Store leftovers in the fridge up to 2 days; reheat with a splash of olive oil or water.
- Try vegan swaps like tofu or mushrooms and nutritional yeast for a plant-based version.