Shrimp Pasta with Sun-Dried Tomatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
576 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Pasta with Sun-Dried Tomatoes
Description
This Shrimp Pasta with Sun-Dried Tomatoes recipe combines sautéed shrimp seasoned simply with salt and pepper and cooked in butter and olive oil to achieve a tender, lightly browned texture. The sauce begins with butter, shallots, garlic, and red pepper flakes, carefully cooked to release their aromas without burning. Tomato paste and chopped sun-dried tomatoes are added next to build a concentrated, tangy base. The addition of mascarpone cheese and reserved pasta water creates a creamy, smooth sauce that clings to the fusilli pasta without becoming heavy.
The restrained seasoning and focused ingredients let the sweetness of the shrimp and the richness of the mascarpone complement the acidity and texture of the sun-dried tomatoes. Freshly chopped tarragon stirred in before serving introduces a delicate herbal note that balances the richness. This pasta works well as a main course combining both seafood and a creamy tomato flavor with an aromatic finish.
Ingredients
- 12 ounces fusilli pasta or other long noodle of choice, long
- 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
- black pepper freshly ground
- 2 tablespoons shallot , minced
- 2 garlic minced or pressed, large cloves
- ¼ teaspoon red pepper flakes
- ¼ cup tomato paste
- ½ cup sun-dried tomatoes drained and chopped (a 6-ounce jar, in oil
- 1 cup mascarpone , (an 8-ounce container)
- 1 cup water reserved pasta water
- ½ cup tarragon roughly chopped, plus more for serving (you could also use fresh basil if you prefer, fresh
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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