Linguine with Shrimp and Sun Dried Tomatoes
Savor the vibrant flavors of the Mediterranean with this Linguine with Shrimp and Sun-Dried Tomatoes recipe—a simple yet elegant dish that's perfect for weeknight dinners or special occasions. Tender, juicy shrimp are sautéed to perfection and paired with the sweet, tangy depth of sun-dried tomatoes, all tossed with al dente linguine in a luscious garlic and white wine sauce. A hint of crushed red pepper flakes adds a subtle kick, while fresh parsley brightens the dish with a pop of color and freshness. Finished with optional Parmesan for a touch of creamy richness, this pasta is a delightful balance of bold and comforting flavors. Ready in just 35 minutes, this recipe is a go-to for anyone seeking an easy, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 12 oz linguine
- 1 lb shrimp (peeled and deveined)
- 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 3 tbsp olive oil
- 4 cloves garlic (minced)
- 0.5 tsp crushed red pepper flakes
- 0.5 cup dry white wine
- 0.5 cup chicken or vegetable broth
- 2 tbsp fresh parsley (chopped)
- 0.25 cup grated Parmesan cheese (optional, for serving)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add another 1 tablespoon of olive oil. Stir in the minced garlic and crushed red pepper flakes, cooking for 30 seconds until fragrant.
Add the chopped sun-dried tomatoes to the skillet and cook for 1 minute, stirring occasionally.
Pour in the white wine and bring to a simmer, allowing it to reduce by half, about 2 minutes.
Stir in the chicken or vegetable broth and reserved pasta cooking water, bringing the mixture to a simmer.
Return the cooked shrimp to the skillet along with the drained linguine. Toss everything together until the pasta is well coated in the sauce and the shrimp are warmed through.
Sprinkle in the chopped parsley and toss again. Adjust the seasoning with additional salt and black pepper, if necessary.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 6277 mg | 273% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 37.9 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1075 mg | 83% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5060 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
