Shrimp Pasta with Sun-Dried Tomatoes

Name: Shrimp Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving
Ingredients: 12 ounces long fusilli; 4 tablespoons butter; 1 tablespoon extra virgin olive oil; 1 pound Shrimp; ½ teaspoon kosher salt; freshly ground black pepper; 2 tablespoons shallot; 2 large cloves garlic; ¼ teaspoon red pepper flakes; ¼ cup tomato paste; ½ cup sun dried tomatoes in oil; 1 cup mascarpone; 1 cup reserved pasta water; ½ cup fresh tarragon

User Reviews

5.0

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6
Calories
576 kcal
Course
Main Course
Cuisine
Italian

Shrimp Pasta with Sun-Dried Tomatoes

Iris Warren

Report

This creamy shrimp pasta in a sun-dried tomato and mascarpone sauce is rich and saucy, with big flavor that comes together fast and easy.

Share:

I Made This!

49 people made this

Print

14 people printed this

Save this

39 people saved this

Ingredients

Servings

12 ounces long fusilli , or other long noodle of choice
4 tablespoons butter , divided
1 tablespoon extra virgin olive oil
1 pound Shrimp , peeled, cleaned, and deveined (leave the tails on if you like)
½ teaspoon kosher salt , plus more for salting the pasta water
freshly ground black pepper
2 tablespoons shallot , minced
2 large cloves garlic , minced or pressed
¼ teaspoon red pepper flakes
¼ cup tomato paste
½ cup sun dried tomatoes in oil , drained and chopped (a 6-ounce jar)
1 cup mascarpone , (an 8-ounce container)
1 cup reserved pasta water
½ cup fresh tarragon , roughly chopped, plus more for serving (you could also use fresh basil if you prefer)

Add to Shopping List

Instructions

Fill a large pot with water for your pasta. Once the water is boiling, generously season with kosher salt and add the pasta. While the pasta cooks, heat a large skillet over medium and add 2 tablespoons of butter and the olive oil. Season the shrimp with the salt and freshly ground black pepper. Once the butter has melted into the oil, add the shrimp and cook for 2 minutes on each side or until they turn pink and start to become opaque. Transfer the shrimp to a plate.
To the same skillet, add the remaining 2 tablespoons of butter over medium. Add the shallot, garlic, and red pepper flakes, and cook for 1-2 minutes or until fragrant, stirring so the garlic doesn't burn. Add the tomato paste and sun dried tomatoes and continue to stir for 3-4 minutes. Check the pasta which should now be al dente. Use a coffee mug to reserve 1 cup of pasta water then drain the pasta but do not rinse. Add half of the reserved pasta water to the tomato mixture, stirring and scraping up all of the browned bits on the skillet. Stir in the rest of the pasta water until saucy. Add the mascarpone and stir until it has melted into the sauce, then add the cooked shrimp, and tarragon and cook for another or minute or two. Add the pasta to the skillet, toss everything together, and taste for seasoning, adding more salt if desired. To serve, top with more tarragon and a kiss.

Nutrition Information

Show Details

Calories 576kcal (29%) Carbohydrates 50g (17%) Protein 27g (54%) Fat 30g (46%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 179mg (60%) Sodium 490mg (20%) Potassium 728mg (21%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1246IU (25%) Vitamin C 14mg (16%) Calcium 175mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 576 kcal

% Daily Value*

Calories	576kcal	29%
Carbohydrates	50g	17%
Protein	27g	54%
Fat	30g	46%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	179mg	60%
Sodium	490mg	20%
Potassium	728mg	15%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	1246IU	25%
Vitamin C	14mg	16%
Calcium	175mg	18%
Iron	3mg	17%