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Sun Dried Tomato Shrimp Pasta

This dish features tender shrimp tossed in a flavorful sauce of chopped sun dried tomatoes, garlic, and olive oil. The pasta is cooked al dente and combined with the smoky, chewy sun dried tomatoes, creating a rustic, vibrant dish with a rich, glossy sauce and bright, concentrated flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces pasta preferably spaghetti or linguine
  • 1 pound shrimp peeled and deveined
  • ½ cup sun dried tomatoes in oil chopped
  • 3 cloves garlic finely chopped
  • 3 tablespoons olive oil
  • ¼ cup reserved pasta water from cooking pasta
  • ½ lemon lemon for squeezing at the end
  • to taste salt and pepper for seasoning
  • optional fresh herbs parsley or basil for garnish

Equipment

  • Large skillet
  • Slotted Spoon
  • Pasta pot
  • Chef's Knife

Method
 

  1. 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.
  2. 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.
  3. 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
  4. 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
  5. Add the chopped sun dried tomatoes, stirring for about 1 minute until they release their smoky aroma and become warm.
    12 ounces pasta
  6. 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
  7. 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
  8. 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
  9. 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

For extra flavor, soak dry sun dried tomatoes in warm water for 10 minutes before chopping. Adjust seasoning with lemon and chili flakes as desired. Use good-quality olive oil for richness.