Sun-Dried Tomato Shrimp with Garlic Fettuccine
Juicy Sun-Dried Tomato Shrimp Tossed with Creamy Garlic Fettuccine
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
8 oz fettuccine
3 tablespoons butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup Parmesan cheese, freshly grated
1/4 cup pasta water (reserved)
Fresh parsley, chopped (for garnish)
Lemon wedges (optional)
Directions:
Cook the fettuccine according to package instructions. Reserve 1/4 cup pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Toss shrimp with paprika, garlic powder, salt, and pepper, and cook in the skillet for about 2 minutes per side or until pink and opaque. Remove and set aside.
In the same skillet, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sun-dried tomatoes and cook for another minute.
Pour in the heavy cream and reserved pasta water, bringing it to a simmer.
Stir in the Parmesan cheese until melted and creamy.
Toss the cooked fettuccine into the sauce, coating it thoroughly.
Add the shrimp back into the skillet and toss to combine.
Garnish with chopped parsley and serve with lemon wedges if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings