Shrimp Pasta with Sun-Dried Tomatoes: A Delicious and Easy Recipe

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Savor the bright flavors of shrimp and sun-dried tomatoes in this simple pasta dish. This recipe is perfect for a weeknight dinner. You can easily adapt it to your liking. This post will guide you through the steps, offer expert tips, and explore variations.

Ingredients

This recipe uses these ingredients:

For the Shrimp:

• 1 1/4 pounds shrimp (U31-40 count), cleaned and deveined
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon baking soda
• 3 tablespoons sun-dried tomato oil
• 1/2 teaspoon crushed red pepper flakes

For the Pasta:

• 1 pound linguine or other long pasta
• 1 cup oil-packed sun-dried tomatoes, drained and cut into strips
• 3 tablespoons extra virgin olive oil
• 8 cloves garlic, sliced
• 1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)
• 3/4 cup low-sodium chicken stock
• 3/4 cup heavy cream
• 10 ounces baby spinach
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup packed fresh basil leaves
• Salt and pepper to taste
• 2 cups reserved pasta water

Notes:

• Brining the shrimp with baking soda helps them stay plump during cooking. You can omit the brine if you prefer.
• You can use Parmigiano Reggiano instead of Pecorino Romano.

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Step-by-Step Instructions

Prepare the Shrimp:

1. Mix all shrimp ingredients in a bowl.
2. Let the shrimp sit for 10-15 minutes.

Cook the Pasta:

1. Boil a large pot of salted water (2 tablespoons salt per gallon).
2. Cook the pasta al dente according to package instructions. Save 2 cups of pasta water before draining.

Create the Sauce:

1. Heat olive oil in a large pan over medium heat.
2. Add shrimp and cook for 60-90 seconds per side or until pink.
3. Remove shrimp and set aside.
4. Reduce heat to medium-low. Add garlic and cook until fragrant (1-2 minutes).
5. Add sun-dried tomatoes and cook for 30-60 seconds.
6. Pour in white wine and increase heat to high. Scrape the bottom of the pan to loosen any browned bits.
7. Once the wine reduces (1-2 minutes), add chicken stock and simmer. Reduce heat to medium and cook for 3 minutes.
8. Add heavy cream, spinach, and cheese. Cook until the sauce thickens and bubbles (3-5 minutes).

Combine and Serve:

1. Add pasta and shrimp to the pan.
2. Cook until pasta is al dente. Add reserved pasta water if needed.
3. Season with salt and pepper.
4. Add basil leaves.
5. Serve right away.

Tips and Variations

Expert Tips:

• Brine the shrimp for the best texture.
• Save pasta water to adjust the sauce consistency.
• Use white wine to add extra flavor.
• Serve the pasta immediately for optimal taste.

Dietary Modifications:

• For a vegetarian option, use tofu or mushrooms instead of shrimp.
• Use gluten-free pasta if needed.
• Use plant-based cream and omit the cheese for a dairy-free version.

Reader Suggestions:

• Add cherry tomatoes or asparagus for more vegetables.
• Use spinach for added flavor and nutrients.

What wine goes well with shrimp pasta and sun-dried tomatoes?

Light white wines like Sauvignon Blanc or Pinot Grigio pair well with this dish. They complement the shrimp and sun-dried tomatoes. A dry rosé is another good choice.

Enjoy!

This shrimp pasta with sun-dried tomatoes is a delicious and easy meal. Try it and let me know what you think!