Creamy Shrimp Pasta Delight

Indulge in the ultimate creamy comfort food that’s also an incredibly quick and easy weeknight win! This “Creamy Shrimp Pasta Delight” is a luxurious yet approachable dish featuring plump, succulent shrimp perfectly seared and then tossed with al dente pasta in a rich, velvety sauce. Infused with the savory depth of sun-dried tomatoes, fragrant garlic, and a hint of spice, all bound together with heavy cream and Parmesan cheese, this pasta dish is a seafood lover’s dream. It’s an impressive meal that comes together in just 30 minutes, promising to satisfy your cravings for something hearty, flavorful, and utterly delicious without hours in the kitchen.

Ingredients:

For the Pasta & Shrimp:

• ½ pound (225g) large shrimp, peeled and deveined
• ½ pound (225g) rigatoni pasta (or your favorite pasta shape like fettuccine, linguine, or penne)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

For the Creamy Sauce:

• 2 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped (oil-packed preferred, drained)
• 1 cup heavy cream
• ½ cup chicken or seafood broth
• ¼ teaspoon crushed red pepper flakes (or more, to taste)
• 1 teaspoon Italian seasoning
• ½ cup grated Parmesan cheese (plus more for serving)

For Garnish:

• 1 tablespoon fresh parsley, chopped

Step-by-Step Instructions:

1. Cook the Pasta:
   • Bring a large pot of generously salted water to a rolling boil.
   • Add the rigatoni pasta (or your chosen pasta shape) and cook according to package directions until perfectly al dente. This typically takes 8-12 minutes.
   • Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
2. Sauté the Shrimp:
   • While the pasta cooks, prepare the shrimp. In a large skillet (or a Dutch oven for easier tossing later), heat the 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and shimmering.
   • Add the peeled and deveined shrimp to the skillet. Season lightly with salt and pepper.
   • Sear the shrimp for 1-2 minutes per side, until they turn pink, opaque, and are just cooked through. Be careful not to overcook, as this can make them rubbery.
   • Remove the cooked shrimp from the skillet and set them aside on a plate.
3. Make the Creamy Base with Aromatics:
   • Using the same skillet (no need to clean it, the shrimp drippings add flavor!), reduce the heat to medium.
   • Add the remaining 1 tablespoon of butter to the pan. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
   • Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes, allowing their rich, bold flavor to release.
4. Build the Velvety Sauce:
   • Pour in the heavy cream and chicken (or seafood) broth.
   • Add the crushed red pepper flakes and Italian seasoning. Stir to combine.
   • Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 3-5 minutes, stirring occasionally, until it has slightly thickened.
   • Remove the pan from the heat. Stir in the ½ cup of grated Parmesan cheese until it melts smoothly into the sauce, creating that irresistible melt-in-your-mouth finish.
   • Taste the sauce and adjust seasoning with salt and black pepper as needed. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
5. Toss and Serve:
   • Add the cooked pasta and the seared shrimp back into the skillet with the creamy sauce.
   • Toss everything gently until the pasta and shrimp are fully coated in the luxurious sauce.
   • Serve immediately in shallow bowls. Garnish with a sprinkle of fresh chopped parsley and an extra dusting of Parmesan cheese for the ultimate cozy meal that’s sure to impress.

Tips, Variations, and Storage:

• Pasta Choice: While rigatoni is great for holding the sauce, feel free to use your favorite pasta shape. Fettuccine or linguine would make for a classic “Alfredo-style” dish.
• Seafood Broth: Using seafood broth instead of chicken broth will enhance the overall seafood flavor of the dish.
• Spice Level: Adjust the crushed red pepper flakes to your preference. For more heat, add an extra pinch; for less, omit entirely.
• Vegetable Boost: Sauté some fresh spinach or chopped bell peppers with the garlic for added nutrients and color. Add them at the same time as the sun-dried tomatoes.
• Lemon Brightness: A squeeze of fresh lemon juice (about 1 teaspoon) stirred into the sauce at the very end can brighten all the flavors.
• Make Ahead (Partially): The sauce can be made a few hours in advance and gently reheated. Cook the pasta and shrimp fresh just before serving.
• Storage: This pasta dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.

Pairings:

• Bread: Crusty garlic bread or a warm baguette is essential for soaking up every drop of that delicious creamy sauce.
• Salad: A simple, crisp green salad with a light vinaigrette would provide a refreshing contrast to the richness of the pasta.
• Wine: A dry white wine such as a Pinot Grigio, Sauvignon Blanc, or a light Chardonnay would beautifully complement the shrimp and creamy sauce.
• Vegetable Side: Steamed asparagus or lightly sautéed green beans would make a great fresh accompaniment.

Quick Info:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2 generous servings
• Approximate Calories: ~680 per serving
• Approximate Protein: ~38g per serving
• Cuisine: Italian-American
• Effort Level: Easy