Creamy Sun Dried Tomato Shrimp Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
1053 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Sun Dried Tomato Shrimp Pasta
Description
This dish starts by briefly brining shrimp in kosher salt and baking soda to enhance texture without affecting flavor. The shrimp cook quickly in tomato-infused oil with a touch of red pepper flakes, developing a mild smoky spice. The sauce incorporates sliced garlic sautéed with sun-dried tomatoes, deglazed with white wine, and simmered with chicken stock. Heavy cream smooths and enriches the sauce, creating a luscious consistency.
Linguine is cooked nearly to al dente, then combined with the sauce along with baby spinach and Pecorino Romano cheese, which adds a salty tang and depth. Fresh basil and black pepper adjust seasoning. The reserved pasta water helps maintain a cohesive sauce texture, preventing dryness.
Serving this pasta warm highlights the contrasting textures of tender shrimp, soft pasta, and silky sauce infused with herbaceous, creamy, and subtly spicy notes. Leftover portions keep well refrigerated for up to three days and reheat effectively on the stovetop or microwave.
Ingredients
For the shrimp
- 1 1/4 pounds Shrimp U31-40 count, cleaned and deveined
- 1 teaspoon kosher salt Diamond Crystal brand
- 1/2 teaspoon baking soda
- 3 tablespoons tomato oil sun dried
- 1/2 teaspoon red pepper flakes crushed, hot
Remaining ingredients
- 1 pound linguine
- 1 cup sun-dried tomatoes drained, cut into strips, oil-packed
- 3 tablespoons extra virgin olive oil
- 8 cloves garlic sliced
- 1/2 cup white wine sauvignon blanc, pinot grigio, chardonnay, etc, dry
- 3/4 cup chicken stock low-sodium
- 3/4 cup heavy cream
- 10 ounces baby spinach
- 1/2 cup Pecorino Romano cheese grated
- 1/4 packed cup basil leaves
- salt to taste
- black pepper to taste
- 2 cups water will most likley not need all of it, reserved pasta water
Instructions
Brine the shrimp
- Mix all of the ingredients in a bowl and let sit for 10-15 minutes before sauteing.
For the pasta
- Bring a large pot of salted water (2 tablespoons salt per gallon) to boil.
- Heat a large pan to medium heat then add the extra virgin olive oil. Once hot, add the shrimp and cook for 60-90 seconds per side or until cooked through. Place the cooked shrimp onto a plate and tent with foil to keep warm.
- Turn the heat to medium-low and add the garlic to the pan. Cook until fragrant and golden (about 1-2 minutes). Next, add the sun dried tomatoes, cook for 30-60 seconds more, then add the wine and turn heat to high. Using a wooden spoon, scrape the bottom of the pan to dislodge any brown bits.
- At this time cook the pasta until 1 minute less than al dente. Make sure to save 2 cups of pasta water.
- After 1-2 minutes and once the wine has reduced, add the chicken stock and bring to a simmer. Reduce the heat to medium and cook for 3 minutes.
- Add the cream, spinach, and Pecorino Romano cheese and cook until the sauce begins to bubble and thicken (about 3-5 minutes).
- Add the pasta and shrimp to the pan. Cook until the pasta reaches al dente then turn off the heat. Taste test and adjust salt and pepper. If the pasta is dry, loosen it up with the reserved pasta water, a bit at a time, until the consistency is creamy again.
- Add the basil leaves and serve immediately. Enjoy!
Notes
- Brining shrimp with baking soda and salt improves texture by making them plumper without altering flavor.
- Reserve extra pasta water to adjust sauce consistency and prevent dryness when serving.
- Parmigiano Reggiano cheese can be substituted for Pecorino Romano if preferred.
- Leftovers can be stored up to 3 days; reheat gently in microwave or stovetop to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1053 kcal
% Daily Value*
| Calories | 1053kcal | 53% |
| Carbohydrates | 105.1g | 35% |
| Protein | 56.9g | 114% |
| Fat | 46.9g | 72% |
| Saturated Fat | 16.1g | 81% |
| Cholesterol | 339mg | 113% |
| Sodium | 1129mg | 47% |
| Potassium | 2105mg | 45% |
| Fiber | 11.2g | 45% |
| Sugar | 3.4g | 7% |
| Calcium | 519mg | 52% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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