This creamy shrimp dish will make any pasta lover swoon.
Ingredients
- 12 ounces uncooked calamarata or rigatoni pasta
- 2 tablespoons oil from sun-dried tomato jar
- 1 pound jumbo peeled and deveined tail-on raw shrimp
- 0.33 cups coarsely chopped sun-dried tomatoes in oil
- 1.5 tablespoons sun-dried tomato spread
- 5 large garlic cloves , grated
- 1.5 tablespoons all-purpose flour
- 0.75 cups dry white wine
- 1.5 cups chicken broth
- 0.75 cups heavy cream
- 0.75 cups freshly grated Parmesan cheese
- 1.5 teaspoons dried Italian seasoning
- 0.75 teaspoons smoked paprika
- chopped fresh basil , Optional
Instructions
-
1
Gather all ingredients. Cook pasta in salted water according to package directions; drain and set aside.
-
2
Meanwhile, heat 2 tablespoons sun-dried tomato oil in a large skillet over medium-high heat. Add shrimp and cook until pink on both sides and just cooked through, turning once, about 2 minutes per side; transfer to a separate bowl and set aside.
-
3
Add sun-dried tomatoes, tomato spread, and garlic to the same skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in flour and continue cooking, stirring constantly, 1 minute.
-
4
Whisk in wine, scraping up any browned bits from bottom of pan. Bring to a simmer and cook, undisturbed, until slightly reduced, about 2 minutes.
-
5
Add broth, heavy cream, parmesan cheese, Italian seasoning, and smoked paprika; whisk until fully combined. Reduce heat to medium and continue cooking, whisking occasionally, until slightly thickened and just coats the back of a spoon, 5 to 7 minutes.
-
6
Reduce heat to low; add cooked pasta and shrimp to skillet. Cook, stirring often, until evenly coated and heated through, about 3 minutes.
-
7
Remove from heat; garnish with basil and serve immediately.
Nutrition Facts
Per serving
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