Thursday, April 20, 2017

shrimp and sundried tomatoes with pasta in a spicy creamy sauce... 30 minutes

the goods:

1 pound of small to medium shrimp, shelled and deveined
1 jar (4 ounces) sun-dried tomatoes in oil
1/4 teaspoon paprika
4 garlic cloves, minced
1 cup half-and-half
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 cup freshly grated parmesan cheese
8 ounces fettuccine noodles
3 fresh basil leaves, chopped, for serving

In a large pot of boiling salted water, cook noodles according to package instructions.
Drain sun-dried tomatoes in oil, reserving 2 tablespoons oil.
In a large skillet over medium, heat reserved oil and saute garlic and sun-dried tomatoes for 1 minute, until garlic is fragrant. Add shrimp, and season with paprika, and a little bit of salt. Cook shrimp for about 3 minutes, until opaque and pink. Add half-and-half, dried basil, and red pepper flakes. Bring to a boil and reduce to a simmer. Whisk in parmesan cheese, and stir to melt. Remove sauce from heat and immediately add to cooked, drained noodles. Serve with fresh basil and additional parmesan.

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