Sun Dried Tomato Shrimp Fettuccine

5 from 1 vote

This Sun-Dried Tomato Shrimp Fettuccine features sautéed shrimp, garlic, shallots, bursting tomatoes, spinach, and a light buttery broth sauce for an easy, flavorful pasta dinner.

Prep Time5

Cook Time18

Total Time23

Course: Dinner

Cuisine: American

Keyword: fettuccine pasta, shrimp fettuccine, shrimp pasta, sun dried tomato pasta, sun dried tomato shrimp fettuccine

Servings: servings

Author: Silvia Dunnirvine

Ingredients

12 oz fettuccine pasta
2 tbsp olive oil
1 lb shrimp peeled, deveined
4 tbsp butter
1 shallot diced
4 cloves garlic minced
1/2 cup sun dried tomato (whole) chopped
3 tbsp sun dried tomato (preserves)
1 cup cherry tomato halved
1/2 cup chicken or vegetable broth
2 cups fresh spinach
1 pinch sea salt and pepper
1/2 tsp red pepper flakes
1/2 cup parmesan cheese
fresh parsley

Instructions

Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper and cook until the shrimp turn pink and opaque, about 3–4 minutes. Then transfer the shrimp to a plate
To the same skillet melt the butter. Add in shallots and garlic, sauté until golden and fragrant.
Stir in the sun-dried tomatoes chopped, preserved sun dried tomato, diced tomatoes and some fresh chopped parsley. Reduce heat to low and let the sauce simmer for about 5 minutes so the flavors blend.
Add the shrimp back to the skillet, the spinach, broth and about half of the reserved pasta water, stirring until the spinach wilts and the sauce loosens slightly.
Add the drained pasta directly to the skillet and toss until everything is evenly coated. Add more pasta water as needed to reach your preferred sauce consistency.
Finish with red pepper flakes, fresh parsley, and parmesan.

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