Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 pound (450g) pasta (linguine, fettuccine, or spaghetti)
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup (120ml) dry white wine (or chicken broth)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 1/4 cup (60ml) chopped fresh basil, plus extra for garnish
  • Salt and pepper to taste
  • 1 cup (240ml) reserved pasta water

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and red pepper flakes (if using). Sauté until pink and cooked through, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  3. Add more olive oil to the skillet if needed. Sauté garlic until fragrant, about 30 seconds. Add sun-dried tomatoes and cook for another minute. Deglaze the pan with white wine (or chicken broth), scraping up any browned bits. Reduce the wine slightly, about 2 minutes.
  4. Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook until the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
  5. Add the cooked pasta and shrimp to the sauce. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency. Stir in fresh basil. Serve immediately, garnished with extra Parmesan cheese and fresh basil.