Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce #dinner #comfortfood

Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Cream Sauce – a scrumptious, Italian-enlivened fish pasta formula. In the event that you need to make something other than what's expected with shrimp, attempt this formula! It's simple and you'll cherish it in the event that you like sun-dried tomatoes.

There is heaps of sauce in this fish pasta. Be mindful so as not to overcook the shrimp (which is anything but difficult to do). However, regardless of whether you do overcook the shrimp, there is so much cream sauce, you won't notice if the shrimp gets rubbery.

That is the excellence of this formula. Garlic Shrimp along with Sun-Dried Tomatoes is covered in Spicy Creamy Sauce and served over fettuccine pasta. With everything spiced up with basil and squashed red pepper. Italian-roused comfort food that is overly simple to make!

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Ingredients

• 1/2 lb shrimp (Use unfrozen uncooked shrimp. If you have to, you can use unfrozen cooked shrimp - it will work here too)
• 4 oz sun-dried tomatoes in olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 4 garlic cloves minced
• 1 cup half-and-half or whole milk
• 1 teaspoon dried basil
• ¼ teaspoon crushed red pepper
• 1 cup Parmesan cheese , freshly shredded
• 8 oz fettuccine pasta (use gluten free brown rice fettuccine for gluten free version)

Instructions

1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
2. In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
3. Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
4. Add half-and-half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on the lowest heat setting, until cheese is melted. 
5. Remove the sauce from heat. Add more salt, basil, and more crushed red pepper if desired, to taste.
6. In the meantime, cook pasta according to package instructions. Drain (reserving some pasta water).
7. Add cooked pasta to the creamy mixture, add more salt, basil, and more crushed red pepper if desired, to taste.  If the sauce is too thick, use the reserved pasta water to thin it out.

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