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Sun-Dried Tomato and Shrimp Pasta

This vibrant pasta dish features tender shrimp and al dente noodles coated in a smoky, tangy sauce made from concentrated sun-dried tomatoes. The rich, chewy tomatoes infuse the dish with a deep umami flavor, balanced by fresh herbs and a splash of lemon, resulting in a visually appealing, flavorful meal with a glossy finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g large, deveined shrimp preferably pink and firm
  • 1/4 cup sun-dried tomatoes oil-packed, chopped
  • 3 cloves garlic minced
  • 400 g spaghetti or linguine cooked al dente
  • 2 tablespoons good-quality olive oil preferably extra virgin
  • 1 tablespoon fresh lemon juice about 1 lemon
  • a handful fresh basil or parsley chopped, for garnish
  • to taste salt and freshly ground black pepper

Equipment

  • Large Skillet
  • Large pot
  • Tongs
  • Sharp knife

Method
 

  1. Bring a large pot of salted water to a boil, then add your pasta and cook until just al dente, about 8 minutes. Drain, reserving a cup of pasta water, and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it releases a nutty aroma and turns slightly golden.
  3. Add the shrimp to the skillet and cook for about 2-3 minutes per side, until they turn pink, firm, and opaque. Remove the shrimp from the skillet and set aside.
  4. Toss the chopped sun-dried tomatoes into the skillet and stir for 1-2 minutes, allowing their smoky, concentrated aroma to develop and their chewy texture to soften slightly.
  5. Deglaze the pan with a splash of reserved pasta water, scraping up any browned bits from the bottom. Let it bubble for a few seconds until glossy.
  6. Add the cooked pasta to the skillet, along with the cooked shrimp, and squeeze in the fresh lemon juice. Toss everything together over medium heat until well combined and heated through, about 2 minutes.
  7. If the sauce feels too thick, add a little more reserved pasta water, one tablespoon at a time, until it’s silky and coats the noodles evenly.
  8. Season with salt and freshly ground black pepper to taste. Toss in chopped fresh herbs like basil or parsley for a burst of herbal freshness.
  9. Remove from heat, plate the pasta, and garnish with extra herbs and a drizzle of olive oil if desired. Serve immediately to enjoy the smoky, tangy flavors at their best.

Notes

For an extra smoky flavor, use oil-packed sun-dried tomatoes and reserve a bit of their oil for sautéing. Be careful not to overcook the shrimp—they cook quickly and should remain tender. Fresh herbs really brighten the dish, but dried can be used if necessary.