Ingredients
Equipment
Method
- Drain the sun-dried tomatoes and reserve two tablespoons of olive oil; chop the tomatoes into bite-sized pieces.
- Heat the reserved oil in a large skillet over medium heat; add the minced garlic and sauté for about a minute until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and stir to combine.
- Season shrimp with salt and paprika, then add to the skillet, cooking for about 2 minutes per side until pink.
- Pour in the milk or cream, add dried basil and red pepper flakes, bring to a gentle boil, then reduce heat and stir in Parmesan cheese until thickened.
- Taste and adjust seasoning as needed.
- Cook fettuccine according to package instructions, reserving a cup of pasta water before draining.
- Toss the cooked pasta into the skillet with the sauce, adding pasta water if necessary; serve hot with extra Parmesan and fresh basil.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg
Notes
This creamy Spicy Shrimp Pasta is perfect for a quick weeknight dinner, yet elegant enough for special occasions. Feel free to customize with your favorite veggies!
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