5 from 66 votes
Shrimp Pasta with Sun-Dried Tomatoes
Shrimp Pasta with Sun-Dried Tomatoes features fusilli tossed in a creamy mascarpone sauce enriched with tomato paste, sun-dried tomatoes, and shallots. The shrimp is seared in butter and olive oil with garlic and red pepper flakes for a flavorful base. Freshly chopped tarragon adds a herbal brightness to the creamy, savory sauce, making the pasta dish both rich and balanced in flavor.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
Calories:
576 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 576
% 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.