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Creamy Sun Dried Tomato Shrimp Pasta

This delicious creamy sun dried tomato shrimp pasta comes together in about 45 minutes, is easy to make, and always gets rave reviews!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 1053 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the shrimp
  • 1 1/4 pounds Shrimp U31-40 count, cleaned and deveined
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon baking soda
  • 3 tablespoons sun dried tomato oil
  • 1/2 teaspoon crushed hot red pepper flakes
Remaining ingredients
  • 1 pound linguine
  • 1 cup oil-packed sun dried tomatoes drained, cut into strips
  • 3 tablespoons extra virgin olive oil
  • 8 cloves garlic sliced
  • 1/2 cup dry white wine sauvignon blanc, pinot grigio, chardonnay, etc
  • 3/4 cup low-sodium chicken stock
  • 3/4 cup heavy cream
  • 10 ounces baby spinach
  • 1/2 cup grated Pecorino Romano
  • 1/4 packed cup basil leaves
  • salt and pepper to taste
  • 2 cups reserved pasta water will most likley not need all of it

Instructions

Brine the shrimp
    Cup of Yum
  1. Mix all of the ingredients in a bowl and let sit for 10-15 minutes before sauteing.
For the pasta
  1. Bring a large pot of salted water (2 tablespoons salt per gallon) to boil.
  2. 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.
  3. 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.
  4. At this time cook the pasta until 1 minute less than al dente. Make sure to save 2 cups of pasta water.
  5. 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.
  6. Add the cream, spinach, and Pecorino Romano cheese and cook until the sauce begins to bubble and thicken (about 3-5 minutes).
  7. 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.
  8. Add the basil leaves and serve immediately. Enjoy!

Notes

  • Makes 4 large or 6 moderate-size servings.
  • The baking soda makes the shrimp plumper and have a better texture.  At the levels used it will impart no taste.  You can omit the baking soda/salt brine if you like.
  • Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve.
  • Parmigiano Reggiano can be subbed for the Pecorino Romano.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave or on a stovetop over medium heat.

Nutrition Information

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 (60%) Fiber 11.2g (45%) Sugar 3.4g (7%) Calcium 519mg (52%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1053

% 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.