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. 1 Gather all ingredients. Cook pasta in salted water according to package directions; drain and set aside.
2. 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. 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. 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. 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. 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. 7 Remove from heat; garnish with basil and serve immediately.

Nutrition per serving