Sun-Dried Tomato Pasta with Shrimp Recipe

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 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

Sun-dried tomatoes are incredibly versatile and can be used in various dishes to add a burst of tangy, rich flavor. Here are several ways to incorporate them:

1. Pasta Dishes: For extra flavor, add chopped sun-dried tomatoes to pasta sauces or toss them directly into cooked pasta.
2. 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.
3. Pizza Toppings: Scatter sun-dried tomatoes over pizza for a bold, savory topping that complements cheeses and other vegetables.
4. 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.
5. Bread or Focaccia: For a herby, flavorful twist, mix chopped sun-dried tomatoes into dough for homemade bread or focaccia.
6. Pesto: Blend them into a pesto with garlic, basil, and olive oil for a unique spin on the classic sauce.
7. Tapenade: Combine sun-dried tomatoes with olives, capers, and garlic to make a savory spread for crackers or crostini.
8. Soups and Stews: Stir them into soups or stews for added depth and a punch of flavor.
9. Omelets and Frittatas: Add sun-dried tomatoes to egg dishes for a Mediterranean touch.

How do you know when shrimp are done cooking?

📖 Recipe

Print Recipe

Sun-Dried Tomato Pasta with Shrimp

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Pasta

Cuisine: Italian

Servings: 3 servings

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.

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