I enjoy making this creamy sun-dried tomato pasta whenever I crave a quick, flavorful meal. It only takes about 30 minutes to prepare, and the combination of sweet and tangy sun-dried tomatoes with creamy sauce creates a rich, velvety topping for the pasta. It’s the perfect dish when you want something delicious in a short amount of time.
Table of Contents
Here’s a list of the ingredients you’ll need for Sun Dried Tomato Pasta
I prefer bowtie pasta for this creamy sun-dried tomato pasta because it holds the sauce well and looks great! For a rich, silky texture, the sauce is made with butter, heavy cream, and Parmesan cheese. For some heat, I keep it simple for seasonings with salt, pepper, Italian seasoning, paprika, and a dash of red chilli flakes.
For depth and brightness, I enhance the dish with garlic, shallots, and fresh basil. Shrimp is my go-to protein since it cooks quickly, but you can adjust the quantity as desired. Sun-dried tomatoes jarred in oil work best for this recipe because they’re already soft and flavorful, plus you can use the oil for extra richness. Lastly, I like to toss in spinach for some added greens—though the recipe calls for 1 cup, feel free to add more!
Here’s how to make delicious creamy sun dried tomato pasta
I start by boiling water and cooking the pasta until al dente, making sure to save some pasta water to add to the sauce later. This helps loosen the sauce and allows it to cling better to the pasta while emulsifying the cheese and fat. While the pasta cooks, I sauté the shrimp with oil from the jarred sun-dried tomatoes for added flavour.
Why you’ll love Sun Dried Tomato Pasta
This recipe is quick and easy, coming together in just 20 minutes! It’s a perfect way to use that jar of sun-dried tomatoes lingering in your fridge. Made with simple, everyday ingredients, many of which you likely already have in your pantry, it’s convenient and delicious. The creamy sun-dried tomato sauce is irresistibly rich; the whole family will love it!
Best Tips for Sun Dried Tomato Pasta
Brine the shrimp: For the juiciest shrimp, brine them for 10-15 minutes in a mixture of baking soda, salt, red pepper flakes, and oil from sun-dried tomatoes. The baking soda helps the shrimp stay plump and tender during cooking.
Reserve pasta water: Always save some pasta water, especially when making cream-based sauces. It helps thin out the sauce if it becomes too thick or dry, ensuring a silky consistency.
Serve immediately: Creamy sun dried tomato shrimp pasta is best enjoyed immediately. Serving it promptly preserves its rich, creamy texture and vibrant flavours.
Remove the shrimp from the pan and prepare the sauce—Sauté the aromatics and sundried tomatoes, tomato paste, and chilli flakes to build flavour. Deglaze the pan with white wine, stir in the heavy cream, and add the spinach.
Once the sauce has thickened, return the shrimp to the pan and toss in the cooked pasta, combining everything for a creamy, flavorful dish.
Take the pan off the heat and stir in the Parmesan cheese, then garnish with fresh basil. Serve immediately. I like to pair it with steamed baby broccoli on the side for a balanced meal.
Ingredients
- 8 oz pasta
- 1 lb shrimp, cleaned and shells removed
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp Italian seasoning
- ½ tsp paprika
- 2 tbsp unsalted butter
- Two cloves garlic, minced
- ½ tsp red pepper flakes
- One medium shallot, minced
- 4 oz sun dried tomatoes (drained from oil and chopped, about half a jar)
- 1 tbsp tomato paste
- ½ cup white wine (Pinot Grigio or Sauvignon Blanc)
- 1 cup heavy cream
- 1 cup baby spinach
- ½ cup Parmesan cheese, freshly grated
- 3 tbsp fresh basil, chopped for garnish
Directions
- Cook pasta according to package directions, reserving ¼ cup of water for later use.
- While cooking pasta, season shrimp with salt, pepper, Italian seasoning, and paprika. Heat a skillet over medium-high, add 1 tbsp oil from sun-dried tomatoes, and cook shrimp for 2-3 minutes on each side. Remove shrimp and set aside.
- In the same skillet, reduce heat to medium, melt butter, and sauté garlic, red pepper flakes, sun-dried tomatoes, and shallots for 1 minute, stirring constantly.
- Stir in tomato paste and cook for 30 seconds.
- Add white wine, deglazing the pan by scraping up any browned bits, and simmer until the liquid is reduced by half.
- Pour in heavy cream and stir, then add spinach, letting it wilt.
- Lower heat and simmer the sauce until it reduces by half, stirring occasionally.
- Increase heat, add the reserved pasta water, and simmer for 2 minutes. Add shrimp and pasta, tossing until well-coated in the sauce.
- Remove from heat, stir in Parmesan, and garnish with chopped basil before serving.
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 1053 kcal |
| Carbohydrates | 105.1 g |
| Protein | 56.9 g |
| Fat | 46.9 g |
| Saturated Fat | 16.1 g |
| Cholesterol | 339 mg |
| Sodium | 1129 mg |
| Potassium | 2105 mg |
| Fiber | 11.2 g |
| Sugar | 3.4 g |
| Calcium | 519 mg |
| Iron | 8 mg |
Please note that this nutrition information is automatically generated and should only be used as an estimate.
In conclusion, Creamy Sun Dried Tomato Pasta offers a perfect blend of flavours and textures, making it an ideal meal for special occasions and weeknight dinners. The sweetness of the sun dried tomatoes balances beautifully with the richness of the heavy cream, creating a luxurious, silky sauce. Adding shrimp and spinach enhances the flavour and adds protein and greens, making the dish wholesome. The reserved pasta water combines it, allowing the sauce to cling perfectly to the bowtie pasta. Topped with Parmesan and fresh basil, it’s a dish that feels both indulgent and satisfying.
This recipe is quick and easy to prepare in about 30 minutes, making it ideal for those seeking a delicious meal without spending hours in the kitchen. Whether cooking for yourself or serving guests, this pasta will surely impress with its rich, creamy texture and balanced flavours.
1 thought on “Creamy Sun Dried Tomato Pasta”