Creamy Sun-Dried Tomato Pasta with Shrimp
Creamy Sun-Dried Tomato Pasta with Shrimp
Ingredients
- 1/4 cup butter
- 12 ounces spaghetti
- 2 garlic, minced
- 1/2 teaspoon black pepper
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 16 ounces cream cheese, cut into cubes
- 1 cup heavy cream
- 1 teaspoon dried Italian herbs
- 1 cup Parmesan cheese, grated
- 1 pound shrimp, cooked, peeled, and deveined
Instructions
- 1
Place a large, deep pan or Dutch oven on the stovetop over medium heat.
⏱️ 1 min
- 2
Add the butter to the pan. Allow it to melt completely, spreading it around the bottom of the pan with a wooden spatula.
⏱️ 2 min
- 3
Add the spaghetti directly into the melted butter in the pan. Break the spaghetti in half if it doesn't fit comfortably in your pan.
⏱️ 1 min
- 4
Add the minced garlic, black pepper, and chopped sun-dried tomatoes over and around the spaghetti in the pan.
⏱️ 2 min
- 5
Pour the chicken broth over the ingredients in the pan.
⏱️ 1 min
- 6
Add the cubed cream cheese into the pan, distributing the pieces evenly.
⏱️ 1 min
- 7
Pour the heavy cream over all the ingredients in the pan.
⏱️ 1 min
- 8
Sprinkle the dried Italian herbs over the ingredients.
⏱️ 1 min
- 9
Bring the mixture to a simmer, then reduce heat to medium-low, cover the pan, and cook for 10-12 minutes, or until the spaghetti is al dente, stirring occasionally to prevent sticking and to help the cream cheese melt and combine.
⏱️ 12 min
- 10
Once the spaghetti is cooked, remove the lid and add the grated Parmesan cheese to the pan.
⏱️ 1 min
- 11
Stir all the ingredients together vigorously to fully combine the cheese and create a thick, creamy sauce that coats the spaghetti.
⏱️ 2 min
- 12
Add the cooked shrimp to the pan. Stir gently to incorporate the shrimp into the pasta and sauce, heating through for about 1-2 minutes.
⏱️ 2 min
- 13
Serve the creamy sun-dried tomato pasta with shrimp immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sun-Dried Tomato Pasta with Shrimp
- 1/4 cup butter
- 12 ounces spaghetti
- 2 garlic, minced
- 1/2 teaspoon black pepper
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 16 ounces cream cheese, cut into cubes
- 1 cup heavy cream
- 1 teaspoon dried Italian herbs
- 1 cup Parmesan cheese, grated
- 1 pound shrimp, cooked, peeled, and deveined
Instructions
- 1
Place a large, deep pan or Dutch oven on the stovetop over medium heat.
⏱️ 1 min - 2
Add the butter to the pan. Allow it to melt completely, spreading it around the bottom of the pan with a wooden spatula.
⏱️ 2 min - 3
Add the spaghetti directly into the melted butter in the pan. Break the spaghetti in half if it doesn't fit comfortably in your pan.
⏱️ 1 min - 4
Add the minced garlic, black pepper, and chopped sun-dried tomatoes over and around the spaghetti in the pan.
⏱️ 2 min - 5
Pour the chicken broth over the ingredients in the pan.
⏱️ 1 min - 6
Add the cubed cream cheese into the pan, distributing the pieces evenly.
⏱️ 1 min - 7
Pour the heavy cream over all the ingredients in the pan.
⏱️ 1 min - 8
Sprinkle the dried Italian herbs over the ingredients.
⏱️ 1 min - 9
Bring the mixture to a simmer, then reduce heat to medium-low, cover the pan, and cook for 10-12 minutes, or until the spaghetti is al dente, stirring occasionally to prevent sticking and to help the cream cheese melt and combine.
⏱️ 12 min - 10
Once the spaghetti is cooked, remove the lid and add the grated Parmesan cheese to the pan.
⏱️ 1 min - 11
Stir all the ingredients together vigorously to fully combine the cheese and create a thick, creamy sauce that coats the spaghetti.
⏱️ 2 min - 12
Add the cooked shrimp to the pan. Stir gently to incorporate the shrimp into the pasta and sauce, heating through for about 1-2 minutes.
⏱️ 2 min - 13
Serve the creamy sun-dried tomato pasta with shrimp immediately and enjoy!
⏱️ 1 min