D4One: Shrimp and Sundried Tomato Cream Sauce Pasta
Prep time
Cook time
Total time
Serves: 1 Serving
  • 2 ounces dry pasta
  • 1 tablespoon oil (olive or the oil from the sundried tomatoes works)
  • 4 ounces medium shrimp, peeled and deveined
  • 1 clove of garlic, minced
  • 1 tablespoon oil packed sundried tomatoes, chopped
  • ¼ cup chicken broth
  • 2 tablespoons whipping cream
  • 1 tablespoon grated parmesan cheese (plus more for garnish)
  • Salt and pepper to taste
  • ½ tablespoon fresh chopped basil for garnish
  1. Cook the pasta according to package instructions until aldente.
  2. Meanwhile heat the oil over medium high heat in a large skillet. Add the shrimp and cook for 2 minutes a side or until the shrimp is pink and firm. Remove from the skillet and set aside.
  3. In the same pan add garlic and sundried tomatoes and cook for one minute.
  4. Add the broth to deglaze the pan, scraping the browned bits off the bottom.
  5. Stir in the cream, bring it up to a low simmer and reduce the heat to low. Stir in the parmesan cheese and cook for 2 to 3 minutes until thickened.
  6. Remove the pan from heat and stir in the shrimp and cooked pasta until everything is will coated.
  7. Adjust the seasonings and top with grated parmesan and basil to serve.
Recipe by Sweet Love and Ginger at http://www.sweetloveandginger.com/shrimp-and-sundried-tomato-cream-sauce-pasta/