Sun dried tomatoes might seem like a small addition, but they pack a punch of concentrated smoky sweetness that transforms a simple pasta into something memorable. I love how their chewy, intense flavor cuts through the briny shrimp and brightens up the whole dish. It’s honestly a bit of a magic trick I keep coming back to, especially when I want comfort and complexity in one bowl.
This recipe feels like a quick secret weapon for weeknights. You get that rich, sun-warmed flavor with minimal fuss, and it’s all about balancing the salty, tender shrimp with the sweet, smoky sun dried tomatoes. It’s rustic, honest, and somehow elevates everyday ingredients into a dish I crave even after a long day.
Focusing on how sun dried tomatoes add a concentrated, smoky sweetness that balances the briny shrimp in a quick, rustic pasta dish.
The sweet smokiness of sun dried tomatoes
- Cooking this dish always reminds me of summer evenings on my grandmother’s porch, where sun dried tomatoes were a staple in her pantry.
- I find a strange comfort in the chewy, smoky bites of sun dried tomato, especially when paired with tender shrimp and al dente pasta.
- There’s a nostalgic rush when I see the bright red chunks of sun dried tomato glisten in the sauce, bringing back childhood memories of family gatherings.
- I feel proud every time I make this because it’s such a simple, honest dish that captures bold flavors without fuss.
The story behind this recipe
- This dish is born from a moment of pantry rummaging. I had a handful of sun dried tomatoes and frozen shrimp, and a craving for something bold but simple. The smoky sweetness of the tomatoes paired with the briny shrimp just clicked, like a flash of inspiration in the middle of a busy weeknight. It’s not fancy, but it’s honest and honest is what I crave sometimes.
- Whenever I make this, I remember my early days experimenting in the kitchen, trying to balance intense flavors without overcomplicating. It’s a recipe that feels like a little secret, a quick fix that always tastes like I put more effort in than I actually did. That satisfaction of creating something flavorful with minimal fuss keeps me coming back.
- heading: The story behind this recipe
Trivia and history of sun dried tomatoes
- Sun dried tomatoes have been a pantry staple in Mediterranean cooking for centuries, originating from Italy where drying preserves the tomato’s intense flavor.
- Early Italian farmers discovered that sun drying their tomatoes concentrated the sweetness and smoky notes, making them perfect for winter dishes.
- Modern sun dried tomatoes are often processed with oil or salt, but traditional methods relied solely on the sun, giving them a deep, concentrated flavor.
Key ingredients and tips
- Sun dried tomatoes: I love how their chewy, intensely smoky flavor infuses the sauce. If you want more brightness, add a splash of lemon juice.
- Shrimp: Fresh, briny shrimp cook quickly and turn tender with a slight curl. If using frozen, ensure they’re thoroughly thawed and patted dry to avoid excess water.
- Garlic: I crush and finely chop it to release maximum aroma, but if you prefer milder flavor, sauté a little longer to mellow it out.
- Pasta: I prefer al dente, so I start checking around 8 minutes. If overcooked, it gets mushy—so taste early and often.
- Olive oil: Use good-quality extra virgin for richness, but if you’re out, a neutral oil works—just don’t skip the sauté step to build flavor.
- Seasonings: A pinch of chili flakes adds a smoky heat, but if you’re sensitive, skip it or reduce. Always taste before serving.
- Lemon: Brightens everything with a quick squeeze. If you want more zing, add extra at the end for a fresh punch.
Spotlight on key ingredients
Sun dried tomatoes:
- I love how their chewy, intensely smoky flavor infuses the sauce. If you want more brightness, add a splash of lemon juice.
- Shrimp: Fresh, briny shrimp cook quickly and turn tender with a slight curl. If using frozen, ensure they’re thoroughly thawed and patted dry to avoid excess water.
Shrimp:
- Sun dried tomatoes: Their concentrated, smoky sweetness is what makes this dish special. Handle them gently to avoid breaking their chewy texture.
- Their briny aroma and tender bite are essential. Overcooked shrimp turn rubbery, so keep an eye on their quick cook time.
Notes for ingredient swaps
- Dairy-Free: Swap butter or cream for coconut milk or olive oil. The dish loses some richness but keeps a smooth texture.
- Gluten-Free: Use gluten-free pasta or spiralized zucchini. The texture will be a bit different but still satisfying.
- Seafood Swap: Replace shrimp with scallops or firm white fish chunks. They’ll cook faster and have a different briny note.
- Sun Dried Tomatoes: Oil-packed ones add richness, dry ones need rehydration in hot water for softer texture.
- Herbs: Fresh basil or parsley brighten flavors; dried herbs work but are less vibrant. Add at the end for maximum freshness.
- Oil: Extra virgin olive oil provides depth, but avocado oil is a neutral alternative with a mild nutty flavor.
- Lemon: Use lime or vinegar for acidity if lemon isn’t available—just add gradually and taste for brightness.
Equipment & Tools
- Large skillet: To cook shrimp and sauce evenly
- Slotted spoon: To remove shrimp without excess oil
- Pasta pot: To boil pasta efficiently
- Chef’s knife: To chop sun dried tomatoes and garlic
Step-by-step guide to shrimp pasta
- Gather your equipment: a large skillet (about 25 cm / 10 inches), a slotted spoon, a pasta pot, and a sharp knife. Fill your pasta pot with water, add a generous pinch of salt, and bring to a rolling boil (about 100°C / 212°F).
- While waiting, peel and devein the shrimp if needed. Pat dry with paper towels; they should be as dry as possible to sear properly.
- Add pasta to boiling water. Cook until just al dente, about 8 minutes. Taste to check; it should have a slight firmness in the center. Drain, reserving about ½ cup of pasta water.
- In your skillet, heat 2 tbsp olive oil over medium heat (around 160°C / 320°F). Add the shrimp in a single layer, cook for 2-3 minutes per side until pink and slightly curled. Remove and set aside.
- In the same skillet, add a touch more oil if needed, then toss in 3 minced garlic cloves. Sauté for 30 seconds until fragrant—watch for a golden hue and a garlic aroma filling the kitchen.
- Chop ½ cup sun dried tomatoes (preferably in oil, drained). Add to the skillet, stirring for about 1 minute. It should smell smoky and slightly sweet, with the tomatoes warming through.
- Deglaze the pan with ¼ cup reserved pasta water, scraping up any browned bits. Let it simmer for 1 minute until slightly thickened and shiny.
- Return the shrimp to the pan, tossing gently to coat in the sauce. Add cooked pasta, tossing everything together. Cook for another minute until heated through.
- Taste and adjust seasoning—if needed, add a squeeze of lemon juice or a pinch of chili flakes for bright or spicy notes. Remove from heat.
- Plate the pasta in warm bowls. Garnish with freshly chopped parsley or basil if desired. Rest for 2 minutes to let flavors meld before serving.
Serve immediately in warm bowls. Let the pasta rest for 2 minutes; this helps the sauce cling better and flavors meld. Garnish with herbs and a final squeeze of lemon if desired.
How to Know It’s Done
- Shrimp should be opaque and slightly firm, with a pink color and a slight curl.
- Pasta should be al dente, with a slight bite when tasted.
- Sauce should be shiny, slightly thickened, and aromatic with garlic and sun dried tomato.
Sun Dried Tomato Shrimp Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil, then add your pasta. Cook until just al dente, about 8 minutes, then drain and save about a half cup of the starchy pasta water.
- While the pasta cooks, pat the shrimp dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add the shrimp in a single layer and sear for 2-3 minutes per side, until pink and slightly curled. Use a slotted spoon to remove the shrimp and set aside.12 ounces pasta
- In the same skillet, add the remaining tablespoon of olive oil and sauté the finely chopped garlic for about 30 seconds until fragrant and golden.12 ounces pasta
- Add the chopped sun dried tomatoes, stirring for about 1 minute until they release their smoky aroma and become warm.12 ounces pasta
- Pour in the reserved pasta water to deglaze the pan, scraping up any browned bits, and let it simmer for a minute until the sauce slightly thickens and coats the tomatoes and garlic.12 ounces pasta
- Return the seared shrimp to the skillet, tossing gently to coat in the smoky tomato sauce. Add the cooked pasta directly into the skillet, tossing everything together until evenly combined and heated through.12 ounces pasta
- Squeeze fresh lemon juice over the pasta, season with salt and pepper to taste, and toss again. If desired, garnish with chopped fresh herbs for extra brightness.12 ounces pasta
- Serve immediately while hot, with a sprinkle of herbs if using. The pasta should be glossy, smoky, and bursting with flavor, with tender shrimp and chewy sun dried tomatoes in every bite.
Notes
Pro tips for perfect shrimp pasta
- Use high heat when searing shrimp to develop a quick, caramelized exterior with a tender inside.
- Rehydrate sun dried tomatoes in warm water for 10 minutes if they’re dry and tough, then drain well.
- When sautéing garlic, do so until fragrant but not browned, to avoid bitterness and develop a sweet aroma.
- Reserve some pasta water before draining; its starchy quality helps loosen and enrich the sauce.
- Add sun dried tomatoes early in the sauce for smoky depth, but taste and adjust for acidity at the end.
- Cook pasta just to al dente, then toss with sauce immediately—residual heat finishes cooking and melds flavors.
- Finish the dish with a squeeze of lemon for brightness—add just before serving to keep it fresh.
Common mistakes and how to fix them
- FORGOT to taste pasta early → Overcooked, make sure to check at 8 minutes.
- DUMPED the shrimp in cold oil → Always pat shrimp dry before cooking to prevent steaming.
- OVER-TORCHED the sun dried tomatoes → Add them gently, cook just until fragrant to avoid burning.
- USED too much pasta water → Reserve and add gradually; too much dilutes the sauce’s richness.
Quick Fixes and Pantry Swaps
- When sauce is too thick, splash in warm water and stir gently to loosen.
- If pasta clumps, rinse with hot water before tossing with sauce.
- Splash a bit of lemon juice if sun dried tomatoes taste flat or overly smoky.
- Patch overburnt sun dried tomatoes with fresh ones, cooking briefly to soften.
- Shield delicate shrimp from overcooking by removing from heat as soon as they turn pink.
Prep, store, and reheat tips
- Prep the sun dried tomatoes by chopping them into smaller pieces; they can be stored in an airtight container for up to 3 days in the fridge, where they retain their smoky, chewy texture.
- Thaw shrimp in the fridge overnight or under cold running water; once thawed, pat dry thoroughly to prevent excess water from diluting the sauce.
- Cook the pasta until just al dente, then toss with a little olive oil to prevent sticking. Store in an airtight container in the fridge for up to 2 days; reheat gently, tossing in a splash of reserved pasta water or olive oil for moisture.
- Reheat the dish in a skillet over low heat, stirring often, until warmed through—look for a shiny, aromatic sauce and tender shrimp. Avoid overheating to prevent rubbery shrimp and dried-out tomatoes.
- For longer storage, freeze leftovers in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat as above, noting that sun dried tomatoes may soften further and flavors meld more deeply after freezing.
Top questions about shrimp pasta
1. What do sun dried tomatoes add to the pasta?
Sun dried tomatoes bring a concentrated smoky sweetness, adding depth to the dish. They pair well with the briny shrimp for a balanced flavor.
2. Can I use frozen shrimp?
Use fresh, deveined shrimp, pat dry before cooking to avoid excess water, which can make the sauce watery.
3. How long should I cook the pasta?
Cook pasta until just al dente, about 8 minutes. Overcooked pasta turns mushy and loses its bite.
4. When should I add the sun dried tomatoes?
Add sun dried tomatoes early to infuse their smoky flavor into the sauce. Adjust seasoning at the end for brightness.
5. Can I substitute the olive oil?
Use good-quality extra virgin olive oil for richness. If out, a neutral oil will do, but skip the step of sautéing garlic for flavor.
6. Should I add lemon juice?
Finish with a squeeze of lemon juice to brighten the dish. It enhances the smoky, briny contrasts beautifully.
7. How do I reheat the pasta?
Reheat leftovers gently in a skillet over low heat, adding a splash of pasta water or oil to keep the sauce moist.
8. How do I cook the shrimp properly?
Use a slotted spoon to remove shrimp to prevent excess oil and keep their texture tender.
9. How do I know when shrimp are done?
Avoid overcooking the shrimp; they should be opaque and slightly curled, with a tender bite.
10. Can I prepare sun dried tomatoes ahead?
Store chopped sun dried tomatoes in an airtight container in the fridge for up to 3 days. Reheat gently for best flavor.
This dish is a little reminder that simple ingredients can surprise you. The smoky sun dried tomatoes and briny shrimp come together in a way that feels both familiar and a bit special, especially when you’re craving something quick yet satisfying.
Making this pasta during busy weeks keeps me grounded. It’s honest, straightforward, and somehow always hits the right notes—comforting, flavorful, and easy to throw together with what’s in the pantry.
Hi, I’m Jonny Andrew Miller, the cook, taster, and slightly messy mind behind Bite & Boom. I live in Austin, Texas, a city that smells like barbecue smoke, fresh tortillas, and late-night tacos if you wander long enough. It suits me.
