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- 12 oz linguine or spaghetti - 1 lb shrimp, peeled and deveined - 1 cup sun-dried tomatoes, chopped (in oil is best) - 3 cups chicken or vegetable broth - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 4 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 teaspoon red pepper flakes (adjust to taste) The ingredients for this one-pot dish are simple yet full of flavor. First, you need pasta, either linguine or spaghetti. I like linguine for its nice bite. Next, grab a pound of shrimp. Make sure they are peeled and deveined for the best taste. Sun-dried tomatoes bring a tangy kick, so use a cup of those, preferably packed in oil. For the creamy sauce, you will need three cups of chicken or vegetable broth. Using broth adds depth to the dish. Then, pour in a cup of heavy cream for richness. Don’t forget the half cup of grated Parmesan cheese. This cheese melts beautifully and adds a savory touch. Now for the seasonings! You will need four cloves of minced garlic. Garlic gives a fragrant base to our dish. Italian seasoning brings warmth and flavor. Lastly, red pepper flakes add a spicy twist. Adjust these flakes based on your spice level preference. Gather all these ingredients, and you are ready to create a delightful meal! Heat 2 tablespoons of olive oil in a large, deep skillet or pot over medium heat. Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute. This step builds a great base for our dish. Next, stir in 1 cup of chopped sun-dried tomatoes. Cook for 2-3 minutes to let their rich flavor shine. Then, add 1 pound of peeled and deveined shrimp. Cook until they turn pink and opaque, which takes about 2-3 minutes. Once done, set the shrimp aside. In the same pot, add 3 cups of chicken or vegetable broth. Bring it to a boil. Once boiling, stir in 12 ounces of linguine or spaghetti, along with 1 teaspoon of Italian seasoning. Cook according to the package instructions, usually about 8-10 minutes. Stir occasionally for even cooking. When the pasta is almost done, stir in 1 cup of heavy cream, 1 teaspoon of red pepper flakes, and ½ cup of grated Parmesan cheese. Mix well until the sauce becomes creamy and coats the pasta fully. Finally, return the cooked shrimp to the pot. Mix everything together and season with salt and pepper to taste. Cook for an additional 2-3 minutes to heat through. To get tender shrimp, do not overcook them. Two to three minutes is just right. Stir the pasta often while cooking. This helps the sauce coat every bit evenly. For a lovely presentation, serve the pasta in shallow bowls. Garnish each bowl with fresh basil leaves. A sprinkle of Parmesan cheese adds a nice touch. For extra color, you can add cherry tomatoes or microgreens. Using homemade broth can make the dish richer. If you like spice, feel free to adjust the red pepper flakes. Add more if you want heat or less if you prefer milder flavors. {{image_2}} You can easily change the protein in this dish. If you want something different, use chicken or tofu instead of shrimp. Both options work great and add nice flavor. If you love seafood, try scallops. They cook fast and add a rich taste to the pasta. Adding vegetables can boost flavor and nutrition. Try tossing in spinach or kale for a bright green touch. These greens are healthy and add color to your plate. Bell peppers and zucchini also make great choices. They give the dish extra crunch and flavor. Just chop them up and add them when you cook the shrimp. If you need a gluten-free meal, swap the pasta for gluten-free options. Many brands offer great pasta that cooks well. For a dairy-free version, replace heavy cream with coconut milk. It gives a nice creaminess while keeping it light. These swaps help you cater to your needs without losing taste. You can store your creamy shrimp pasta in an airtight container. Keep it in the fridge for up to 3 days. When you're ready to eat, reheat gently. You can use the stove or the microwave. If it looks a bit dry, add a splash of broth. This will help bring back its creamy texture. If you want to keep it longer, freeze your pasta in portions. This makes meal prep easy. Aim to eat it within 1-2 months. To thaw, place it in the fridge overnight. Before serving, reheat it well. This way, you will enjoy the same great taste. To avoid mushy pasta, undercook it slightly if you plan to store it. This is key since pasta absorbs extra liquid over time. It is better to have pasta that is firm than one that is soft and mushy. Following this tip helps keep your dish delicious. Yes, just ensure they are fully thawed before cooking to ensure even cooking. If you use frozen shrimp, it saves time. Place them in cold water for about 15 minutes to thaw. Dry them well before adding to the dish. This helps avoid extra water in your pasta. Increase the amount of red pepper flakes or add fresh chili peppers during cooking. Start with a small amount and taste. You can always add more, but it’s hard to take heat out. Fresh chili peppers, like jalapeños, can add a nice kick and fresh flavor. Yes, prepare the dish and store in the fridge; reheat before serving for best results. This pasta keeps well for up to three days. To reheat, add a splash of broth to keep it creamy. Stir gently over low heat until warmed through. This post covered a quick and tasty shrimp pasta dish. We explored the key ingredients, like shrimp, sun-dried tomatoes, and creamy broth. I shared step-by-step instructions to make cooking easy. You got tips for perfecting your dish and ideas for variations to suit your taste. Lastly, I explained proper storage and answered common questions. You can create a delicious meal with these simple steps. Enjoy your cooking!

One-Pot Creamy Sun-Dried Tomato Shrimp Pasta

Elevate your dinner game with this one-pot creamy sun-dried tomato shrimp pasta! Indulge in the rich flavors of succulent shrimp, sun-dried tomatoes, and a creamy sauce that clings to every strand of linguine. Perfect for a quick weeknight meal or a special occasion, this dish comes together in just 30 minutes. Ready to impress? Click through to explore the full recipe and enjoy a bowl of pure deliciousness!
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Ingredients
  

12 oz linguine or spaghetti

1 lb shrimp, peeled and deveined

1 cup sun-dried tomatoes, chopped (in oil is best)

3 cups chicken or vegetable broth

1 cup heavy cream

4 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon red pepper flakes (adjust to taste)

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large, deep skillet or pot, heat the olive oil over medium heat.

    Add minced garlic and sauté for about 1 minute until fragrant but not browned.

      Stir in the sun-dried tomatoes and cook for another 2-3 minutes to release their flavor.

        Add the shrimp to the skillet, cooking for 2-3 minutes until they are pink and opaque. Remove the shrimp and set them aside.

          In the same pot, add the chicken or vegetable broth and bring to a boil.

            Once boiling, add the pasta and Italian seasoning. Reduce the heat to medium and cook according to the package instructions, usually about 8-10 minutes, stirring occasionally.

              When the pasta is nearly cooked, stir in the heavy cream, red pepper flakes, and grated Parmesan cheese. Mix well until the sauce is creamy and the pasta is fully coated.

                Return the cooked shrimp to the pot and mix everything together. Season with salt and pepper to taste and cook for an additional 2-3 minutes to heat through.

                  Remove from heat, and if desired, fold in some torn fresh basil leaves for added flavor.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                      - Presentation Tips: Serve the pasta in shallow bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan on top. For a pop of color, consider adding a few cherry tomatoes or microgreens as a garnish.