Ingredients
- 12 oz pasta (linguine, fettuccine, or spaghetti)
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh basil, chopped (optional, for garnish)
Instructions
- Cook pasta in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, add remaining olive oil if needed. Sauté garlic and sun-dried tomatoes for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Add Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 3–4 minutes.
- Stir in Parmesan cheese until melted and sauce thickens slightly.
- Return shrimp to skillet along with cooked pasta. Toss to coat, adding reserved pasta water if needed to loosen sauce.
- Garnish with fresh basil before serving.
Notes
- Swap shrimp for scallops or chicken for variation.
- Add spinach or roasted red peppers for extra vegetables.
- Use half-and-half for a lighter sauce.
- Increase red pepper flakes or add hot sauce for extra heat.
- For dairy-free, use coconut cream and dairy-free Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 540
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 220mg
