Tuscan Shrimp Pasta Recipe
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.97 out of 5 stars
(33)
Ingredients
6 servings
- 8-12 oz linguine or your favorite pasta, even gluten free!
- 1 lb large shrimp, 21-25 ct, peeled and deveined
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 1/4 cup parmesan cheese, finely shredded
- Handful of fresh basil leaves, thinly sliced or torn into pieces
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Preparation
Chef’s notes
This recipe moves fast, so chop and prep all of your ingredients. Peel and devein your shrimp before you start cooking. Start the pasta water first, then make your shrimp sauce while your pasta cooks and everything should be done at the same time.
Use a non-reactive pan such as stainless steel or non-stick when cooking sauces with sun-dried tomatoes. Reactive pans such as copper, aluminum, or uncoated cast iron pans will react to acidic ingredients, make your sauce taste tinny, and break your sauce’s consistency.
Once your pasta is ready according to the package directions, reserve a half cup of the pasta water before draining to thin the sauce in step 6. Pasta water is the secret ingredient that lightens up the sauce to perfectly coat the noodles without losing any flavor.