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Shrimp and Sun Dried Tomato Pasta

This dish features tender shrimp tossed with al dente pasta and smoky, concentrated sun dried tomatoes. The key cooking methods include searing the shrimp, sautéing garlic and tomatoes, and tossing everything together to create a glossy, flavorful sauce with a balance of smoky sweetness and bright citrus notes. The final presentation is a vibrant, slightly chewy pasta dish with a rich, umami-packed sauce and colorful garnishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces pasta (penne, spaghetti, or your choice) preferably al dente
  • 1 cup sun dried tomatoes chopped
  • 1 pound pounds shrimp peeled and deveined
  • 3 cloves garlic minced
  • 3 tablespoons olive oil preferably extra virgin
  • 1 lemon lemon zest and juice
  • salt to taste salt
  • pepper to taste freshly cracked black pepper
  • fresh basil or parsley for garnish herbs chopped

Equipment

  • Large Skillet
  • Large pot
  • Tongs
  • Sharp knife
  • Measuring Cup

Method
 

  1. Bring a large pot of salted water to a rolling boil, then add the pasta and cook until just al dente, about 8 minutes. Drain and set aside, reserving about a cup of pasta water.
  2. While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
  3. Add the shrimp to the hot skillet in a single layer and sear for 2-3 minutes per side until they turn pink and develop a slight char. Remove the shrimp from the skillet and set aside.
  4. Lower the heat to medium, add another tablespoon of olive oil if needed, then toss in the minced garlic. Sauté for about 30 seconds until fragrant, making sure it doesn’t burn.
  5. Add the chopped sun dried tomatoes to the skillet, stirring to combine with the garlic. Cook for 1 minute until fragrant and slightly softened, releasing smoky aroma.
  6. Deglaze the skillet with a splash of the reserved pasta water, scraping up any browned bits from the bottom. Let it simmer for 1 minute to concentrate the flavors.
  7. Return the cooked shrimp to the skillet, tossing to coat in the tomato and garlic mixture. Add the cooked pasta, tossing gently to combine everything evenly.
  8. Squeeze in the lemon juice, add lemon zest, then season with salt and freshly cracked pepper to taste. Toss again to evenly distribute the bright, smoky flavors.
  9. Cook for another 30 seconds, allowing the flavors to meld and the sauce to coat the pasta beautifully with a glossy finish. Adjust consistency with more pasta water if needed.
  10. Garnish with chopped fresh herbs like basil or parsley, then serve immediately while hot and fragrant. Enjoy the smoky, bright, and tender bites of this flavorful pasta.

Notes

For an extra layer of flavor, sprinkle with grated Parmesan or a drizzle of good-quality olive oil just before serving.