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- Linguine or spaghetti (12 oz) - Shrimp (1 lb, peeled and deveined) - Sun-dried tomatoes (1 cup, chopped) - Chicken or vegetable broth (3 cups) - Heavy cream (1 cup) - Garlic (4 cloves, minced) - Italian seasoning (1 teaspoon) - Red pepper flakes (1 teaspoon) - Grated Parmesan cheese (1/2 cup) - Olive oil (2 tablespoons) - Salt and pepper, to taste - Fresh basil leaves, for garnish To make this dish, you need a mix of fresh and pantry staples. The pasta is the base, and shrimp brings protein. Sun-dried tomatoes add a burst of flavor. You will also need broth and cream to create a rich sauce. Garlic gives the dish a nice kick. For seasoning, Italian herbs and red pepper flakes balance the creaminess with some heat. Finally, Parmesan cheese adds a savory touch, and fresh basil brightens the dish. Gather these ingredients to start your cooking adventure! - Heat 2 tablespoons of olive oil in a large skillet or pot. - Sauté 4 cloves of minced garlic for 1 minute until fragrant. - Add 1 cup of chopped sun-dried tomatoes and cook for 2-3 minutes. In this step, the olive oil forms the base of your dish. The garlic adds a warm aroma, while the sun-dried tomatoes enhance the flavor with their rich, tangy sweetness. Stirring occasionally helps to combine these flavors well. - Incorporate 1 pound of peeled and deveined shrimp into the pot. - Cook the shrimp for 2-3 minutes until they turn pink and opaque. - Remove the shrimp from the pot and set them aside. Cooking the shrimp quickly is key. Overcooking can make them tough. This quick cook allows the shrimp to absorb some flavors while keeping them tender. - Bring 3 cups of chicken or vegetable broth to a rolling boil in the same pot. - Add 12 ounces of linguine or spaghetti and 1 teaspoon of Italian seasoning. - Cook according to package instructions for 8-10 minutes, stirring occasionally to prevent sticking. Using broth instead of water adds flavor to the pasta. Stirring helps keep the pasta from clumping together, ensuring even cooking. - Add 1 cup of heavy cream, 1 teaspoon of red pepper flakes, and 1/2 cup of grated Parmesan cheese to the nearly al dente pasta. - Stir until the sauce becomes creamy and evenly coats the pasta. This step transforms your dish into a rich, creamy delight. The red pepper flakes add a hint of heat, balancing the richness of the cream and cheese. - Fold the cooked shrimp back into the pot with the pasta. - Season with salt and pepper to taste. - Heat everything together for another 2-3 minutes. Bringing the shrimp back into the mix allows the flavors to meld. Adjusting the seasoning at this stage ensures every bite is flavorful. - Off the heat, add torn fresh basil leaves for a burst of flavor. The fresh basil adds a bright, herbal note that contrasts beautifully with the creamy sauce. For a lovely presentation, serve the pasta in shallow bowls, garnished with extra basil and Parmesan. You can swap shrimp for chicken or tofu if needed. Chicken gives a hearty flavor, while tofu is a great vegan choice. For the cream, try coconut cream for a dairy-free option. Greek yogurt can also work if you want a tangy taste. Always avoid overcooking shrimp. Cook them just until they turn pink and opaque. This keeps them tender. While cooking pasta, stir it frequently. This helps prevent it from sticking together. It also ensures even cooking. For a nice touch, serve your pasta with extra Parmesan and fresh basil on top. This adds flavor and color. You can also add halved cherry tomatoes or microgreens. They make the dish look bright and fresh, enhancing the meal’s appeal. {{image_4}} You can make this dish even better with some fun add-ins. Try adding fresh spinach for a pop of green. You can also use bell peppers for sweetness and crunch. Both add color and nutrition. If you want a different protein, consider scallops or lobster. Chicken also works well. Just cook them until they’re done and add them in. Spice is key in this dish. You can adjust the heat by changing the red pepper flakes. If you want more heat, add a bit more. If you want it milder, use less. Another great idea is to add lemon zest. It gives a bright, fresh taste that balances the creaminess. Herbs can take your pasta to the next level. Fresh parsley or dill adds great flavor. You can also use flavored broths instead of plain chicken or vegetable broth. This little change can make a big difference in taste. It adds depth and richness to your meal. To store leftovers, place the pasta in an airtight container. Make sure it cools down first. This helps keep it fresh. Store it in the fridge for up to three days. When you want to reheat it, use a skillet. Add a splash of broth or cream to bring back the creaminess. Heat on low, stirring gently until warmed through. If you want to freeze the dish, let it cool completely. Then, transfer it to a freezer-safe container. It will last for about two months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. For reheating, place it in a pot with a little broth and heat on low. This keeps the pasta moist and tasty. In the fridge, this pasta dish stays best for three days. After that, it may lose flavor. Signs that it has gone bad include an off smell or mold. If you see either, it’s best to throw it away. Always trust your senses when it comes to food safety. Yes, you can make this dish gluten-free. Choose gluten-free pasta made from rice or chickpeas. These options work well with the creamy sauce and shrimp. You can find these at most grocery stores. They cook similar to regular pasta, so just follow the package instructions. This way, you can enjoy a tasty meal without gluten. To make this dish dairy-free, swap the heavy cream for coconut cream or a non-dairy milk. You can also use nutritional yeast instead of Parmesan cheese for flavor. These substitutes still give you a creamy texture. Just keep an eye on the cooking times, as non-dairy options may vary. Many sides go well with this dish. Here are some tasty options: - Garlic bread for a crunchy side. - A fresh green salad for a light touch. - Roasted vegetables like broccoli or asparagus for added color. - A simple Caprese salad with tomatoes and mozzarella for a refreshing bite. These sides balance the richness of the pasta and enhance your meal. Yes, you can prepare this recipe in advance. Here are some tips: - Cook the pasta and shrimp, then cool them. - Store them separately in the fridge. - When ready to serve, reheat them in a pan with the sauce. - You can also freeze the pasta and sauce but not the shrimp. - For best results, eat the dish within three days of cooking. This way, you can enjoy a quick, flavorful meal any day of the week. This blog post covered a delicious recipe for One-Pot Creamy Sun-Dried Tomato Shrimp Pasta. We explored essential ingredients like shrimp, sun-dried tomatoes, and cream. I shared easy steps from cooking the shrimp to making a creamy sauce. You can customize this dish with various proteins or spices. Remember to store leftovers properly and enjoy them later. With this guide, you can make a satisfying meal quickly. Now, it’s time to gather your ingredients and get cooking. Enjoy your tasty creation!

One-Pot Creamy Sun-Dried Tomato Shrimp Pasta

Indulge in a delicious One-Pot Creamy Sun-Dried Tomato Shrimp Pasta that makes weeknight dinners effortless and tasty! With tender shrimp, sun-dried tomatoes, and a rich creamy sauce, this recipe is sure to delight your taste buds. It's simple to prepare and perfect for busy nights, taking just 30 minutes from start to finish. Click through to discover the full recipe and treat yourself to a delightful meal tonight!
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Ingredients
  

12 oz linguine or spaghetti

1 lb shrimp, peeled and deveined

1 cup sun-dried tomatoes, chopped (preferably in oil for added flavor)

3 cups chicken or vegetable broth

1 cup heavy cream

4 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon red pepper flakes (adjust based on your heat preference)

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Begin by heating the olive oil in a large, deep skillet or pot over medium heat. This will create a nice base for your flavors.

    Add the minced garlic to the skillet, cooking for about 1 minute. You want it to become fragrant, but be careful not to let it brown.

      Incorporate the chopped sun-dried tomatoes into the skillet, allowing them to cook for an additional 2-3 minutes to enhance their flavors. Stir occasionally.

        Next, add the shrimp to the mix and cook for 2-3 minutes until they are pink and opaque. Once cooked, remove the shrimp from the pot and set them aside.

          In the same pot, pour in the chicken or vegetable broth and bring it to a rolling boil, which will infuse the pasta with flavor.

            Once boiling, add the pasta and Italian seasoning. Reduce the heat to medium, cooking according to package instructions (typically about 8-10 minutes), stirring occasionally to prevent sticking.

              When the pasta is nearly al dente, slowly stir in the heavy cream, red pepper flakes, and grated Parmesan cheese. Mix thoroughly until the sauce becomes creamy and evenly coats the pasta.

                Return the cooked shrimp to the pot, gently folding everything together. Season with salt and pepper to taste, and allow it to cook for another 2-3 minutes to ensure everything is heated through and combined.

                  Off the heat, you can fold in some torn fresh basil leaves for a burst of flavor and freshness.

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

                      - Presentation Tips: To serve, ladle the pasta into shallow bowls, garnishing with fresh basil leaves and an extra sprinkle of Parmesan on top. For a vibrant touch, consider adding a few halved cherry tomatoes or a scattering of microgreens as an additional garnish to elevate the dish visually and flavor-wise.