Pasta with Spicy Shrimp and Sun Dried Tomatoes
Elevate your weeknight dinner game with this irresistible Pasta with Spicy Shrimp and Sun-Dried Tomatoes! This vibrant dish combines tender linguine or spaghetti with plump, juicy shrimp that's been perfectly seasoned and sautéed. Sun-dried tomatoes add a rich burst of umami, while garlic, red pepper flakes, and fresh lemon juice bring a bold, zesty kick to the mix. Tossed in a silky sauce made with chicken or vegetable broth and finished with Parmesan cheese and fresh parsley, this recipe is the perfect balance of spicy, savory, and bright flavors. Ready in just 35 minutes, this restaurant-quality pasta is ideal for a quick yet impressive meal that’s sure to delight your taste buds. Perfect for lovers of easy shrimp pasta recipes or anyone looking to spice up their dinner routine!
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Recipe Information
Ingredients
- 12 oz Pasta (linguine or spaghetti)
- 1 lb Shrimp (peeled and deveined)
- 1 cup Sun-dried tomatoes (packed in oil, drained and chopped)
- 4 cloves Garlic cloves (minced)
- 0.5 tsp Red pepper flakes
- 3 tbsp Olive oil
- 0.5 cup Chicken or vegetable broth
- 0.5 cup Parmesan cheese (grated)
- 1 whole Lemon (zested and juiced)
- 2 tbsp Fresh parsley (chopped)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, season the shrimp with a pinch of salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, stirring frequently for about 30 seconds, or until fragrant.
Add the chopped sun-dried tomatoes to the skillet and sauté for 1-2 minutes.
Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld together.
Lower the heat and add the cooked pasta to the skillet. Toss to coat in the sauce, adding a splash of the reserved pasta water if needed to loosen the mixture.
Return the cooked shrimp to the skillet and stir gently to combine. Cook for an additional 1-2 minutes to warm the shrimp.
Remove the skillet from heat and stir in the lemon zest, lemon juice, and grated Parmesan cheese.
Garnish with freshly chopped parsley, and serve immediately. Adjust seasoning with additional salt and black pepper if needed.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 7183 mg | 312% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 38.6 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1751 mg | 135% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5133 mg | 109% | |
*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.
