Creamy Shrimp and Sun-Dried Tomatoes Pasta
Ingredients
The pasta
The sauce
-
2
tablespoons
olive oil
-
3
cloves
garlic, minced
-
8
oz
shrimp, peeled, deveined, tail-on
-
1 1/4
cups
chicken broth
-
3/4
cup
heavy whipping cream
-
6
oz
sun-dried tomatoes, plus oil
-
1/4
cup
Japanese mirin or white wine, optional
-
3
dashes
cayenne pepper
-
to taste
salt
-
1
squirt
lemon juice
-
1
teaspoon
parsley, chopped
Instructions
- Cook the spaghetti until al dente according to package instructions, then drain and set aside.
- Heat olive oil in a skillet over medium heat and sauté the minced garlic.
- Add the shrimp to the skillet and cook until they turn slightly white.
- Pour in the chicken broth, heavy cream, and sun-dried tomatoes, then add wine if using, cayenne pepper, and salt.
- Stir in the cooked spaghetti, mixing well with the sauce.
- Add lemon juice and chopped parsley, then turn off the heat and serve immediately.
Nutrition Facts (estimated)
Servings
3
Calories
249
Total fat
12g
Total carbohydrates
30g
Total protein
14g
Sodium
355mg
Cholesterol
63mg
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