Sun-Dried Tomato Shrimp Pasta Recipe
Sun-dried tomato pasta with shrimp is a vibrant, flavorful dish that combines the rich, tangy taste of sun-dried tomatoes with the savory sweetness of shrimp. This recipe is perfect for those looking to create a gourmet meal with minimal effort.
The sun-dried tomato provides a robust, slightly smoky base that pairs beautifully with tender shrimp, while the pasta soaks up all the delicious flavors. What makes this dish even more appealing is its versatility—whether you prepare it for a weeknight dinner or serve it at a special gathering, it’s sure to impress.
In this post, I’ll walk you through how to make this delightful sun-dried tomato pasta with shrimp, including tips for cooking the shrimp to perfection and balancing the flavors. With just a handful of ingredients, you can whip up a restaurant-quality meal in under 30 minutes. It’s a perfect blend of comfort food and sophistication!
Sun-Dried Tomato Pasta with Shrimp
Ingredients
- ¾ lb penne pasta
- 1 tablespoon olive oil
- 1 shallot minced
- salt and freshly ground black pepper Kosher, - to taste
- ¾ lb shrimp peeled & deveined
- ¼ cup white wine
- ¼ cup chicken stock
- 4 tablespoons sun-dried tomato pesto
- Several grape or cherry tomatoes for garnish
Instructions
- Cook the pasta in salted boiling water until al dente.
- In the meantime, heat a sauté pan over medium-high heat. When hot, add the oil and heat until the oil shimmers.
- Add the shrimp, shallot, a pinch of salt and pepper, and sauté in olive oil until pink. Remove shrimp from the pan and keep warm.
- Add the white wine and chicken stock to deglaze the pan. Bring to a boil and reduce by half. When finished, you should have a total of ¼ cups of liquid. There is no need to measure, but shoot for half of the original volume.
- Add the sun-dried tomato pesto. Cook for 1 minute.
- Return the shrimp to the pan and stir. Toss the cooked, drained penne with the sauce over high heat in the pan.
- Serve immediately, garnished with some halved grape or cherry tomatoes.
Cooking Tips For Preparing This Dish
Salt the pasta water generously – It seasons the pasta from the inside out. Use enough so it tastes like the sea.
Cook pasta al dente – Slightly firm pasta holds up better when tossed with the sauce. Test a minute before the package time.
Don’t overcrowd the pan – Sauté shrimp in a single layer so they sear evenly and don’t steam.
Use a hot pan and shimmering oil – This prevents sticking and gives shrimp a nice sear.
Deglaze properly – Scrape the browned bits off the bottom after adding wine and stock; it adds flavor to the sauce.
Reduce liquids by half – Concentrates flavor; don’t rush, but keep an eye so it doesn’t evaporate completely.
Add pesto at the end – This keeps the vibrant sun-dried tomato flavor intact and prevents burning.
Toss pasta over high heat – Ensures the noodles absorb the sauce evenly and stay glossy.
Keep shrimp warm off heat – Prevents overcooking while you finish the sauce and pasta.
Garnish with fresh tomatoes – Adds freshness, color, and a subtle pop of sweetness.
More Advanced Cooking Tips
Infuse the oil: Heat olive oil with a smashed garlic clove before adding shrimp for extra aroma. Remove garlic before tossing the pasta.
Pat shrimp dry: Moisture prevents browning; dry shrimp sear beautifully and get a slightly caramelized flavor.
Season in layers: Salt and pepper shrimp, pasta water, and sauce separately for depth of flavor.
Use wine you’d drink: Cooking wine matters—choose a dry white you enjoy drinking for richer sauce flavor.
Reserve pasta water: Save ¼ cup to adjust sauce consistency; starch helps sauce cling to noodles.
High-heat toss: Finish pasta and shrimp in the pan over high heat to marry flavors and create a light glaze.
Add butter at the end: Stir in a small knob of cold butter with pesto for shine and silky texture.
Micro-season: Taste and adjust with a pinch of salt, pepper, or a squeeze of lemon to brighten flavors.
Presentation matters: Halve the tomatoes and scatter evenly; add a fresh herb like basil or parsley for color and aroma.
Timing is everything: Have all ingredients prepped before starting; this ensures shrimp cook perfectly and pasta doesn’t sit in sauce.
Sun-Dried Tomatoes
Sun-dried tomatoes are ripe tomatoes dried in the sun, in an oven, or in a dehydrator. This drying process removes most of the water content, leaving the tomatoes wrinkled and concentrated in flavor. They are often packed in oil, which helps preserve them and adds a rich, savory depth.
Sun-dried tomatoes have a much more intense, tangy, and slightly sweet flavor than fresh tomatoes. Their chewy texture makes them ideal for adding bold flavor to pasta, salads, sandwiches, and sauces. They can also be rehydrated by soaking in warm water or broth to soften them before use.
Originally popular in Mediterranean cooking, especially Italian cuisine, sun-dried tomatoes have become an everyday pantry staple for adding flavor to various recipes.
Other Uses For Sun-Dried Tomatoes
Sun-dried tomatoes are incredibly versatile and can be used in a variety of dishes to add a burst of tangy, rich flavor. Here are several ways to incorporate them:
- Pasta Dishes: For an extra flavor boost, add chopped sun-dried tomatoes to pasta sauces or toss them directly into cooked pasta.
- Salads: Use sun-dried tomatoes in grain or green salads for a chewy texture and vibrant taste. They pair well with arugula, spinach, and feta cheese.
- Pizza Toppings: Scatter sun-dried tomatoes over pizza for a bold, savory topping that complements cheeses and other vegetables.
- Sandwiches and Wraps: Add them to sandwiches or wraps for a burst of flavor. They pair well with meats like turkey or roast beef and cheeses like mozzarella or goat cheese.
- Bread or Focaccia: For a herby, flavorful twist, mix chopped sun-dried tomatoes into dough for homemade bread or focaccia.
- Pesto: Blend them into a pesto with garlic, basil, and olive oil for a unique spin on the classic sauce.
- Tapenade: Combine sun-dried tomatoes with olives, capers, and garlic to make a savory spread for crackers or crostini.
- Soups and Stews: Stir them into soups or stews for added depth and a punch of flavor.
- Omelets and Frittatas: Add sun-dried tomatoes to egg dishes for a Mediterranean touch.
5 Responses
I absolutely LOVE this recipe, however I cannot find the sun dried tomato pesto recipe anywhere since you updated the site. Could you kindly post it again please? I’m lost without it 🙂 Thanks
Hi Talisa, I didn’t realize it didn’t get moved over when I redesigned the site. I just posted it at http://www.reluctantgourmet.com/sun-dried-tomato-pesto-sauce/
Hope this helps – RG
Yeps making it for valentine tomorrow as the first time I had it it was amaazzzziiinngggg 😉 😛
Thanks Claire for letting me know.
Wonderful – best olive oil is a must here!
It´s delicious, but I prefer use hair angel pasta.