This shrimp pasta recipe is my go-to when I want something straightforward but packed with flavor. The secret here is the sun-dried tomatoes—those little jewels of concentrated tang and smoky sweetness. They turn a simple dish into something that feels indulgent without taking hours in the kitchen.
I’ve always loved how sun-dried tomatoes can transform a dish with just a few bites. Pairing them with tender shrimp and al dente pasta makes for a meal that’s quick enough for weeknights but special enough to serve to guests. It’s a reminder that a handful of good ingredients can make all the difference.
What I really love about this recipe is how adaptable it is. You can toss in some fresh basil or a squeeze of lemon if you want a brighter finish. It’s honest, unpolished, and honestly just a delicious way to elevate everyday cooking.
Focusing on sun-dried tomatoes as a flavor anchor, this recipe transforms a simple shrimp pasta into a rich, smoky, and tangy dish that balances the oceanic sweetness of shrimp with the concentrated depth of sun-dried tomatoes. It’s about highlighting the umami punch that sun-dried tomatoes bring, making every bite feel like a flavorful burst, even on the busiest weeknights.
Sun-Dried Tomato Secrets
- I love how sun-dried tomatoes bring a smoky, tangy punch that wakes up even the dullest pasta night.
- There was that one chaotic evening when I tossed in a handful of basil at the last second—made it feel fancy without effort.
- Nothing beats the moment when the shrimp turn perfectly pink and the aroma fills the kitchen with sweet oceanic hints.
- I used to think pasta was just comfort food, but this dish made me realize it can be vibrant and bold too.
The story behind this recipe
- This recipe was born out of a frantic weeknight when I found a jar of sun-dried tomatoes lurking in the back of the pantry. I wanted something quick, but I also craved a flavor punch that could stand up to the tiredness I felt. Turns out, a handful of those dried tomatoes, some shrimp, and pasta can turn a simple dinner into something unexpectedly rich and smoky.
- I remember the first time I made it—it was a bit chaotic, but the aroma of toasted garlic, sun-dried tomatoes, and seared shrimp filled the kitchen and made everyone stop and stare. That moment—when everything comes together just right—made me realize how a few good ingredients can truly transform a meal. Now, I keep this dish handy for nights when I need comfort and a little kick of flavor.
- It’s become my little secret weapon—something I whip up when I want to impress without fuss, or when I just need a reminder that simple ingredients, treated well, can deliver big, bold flavors.
Sun-Dried Tomato Trivia
- Sun-dried tomatoes originated in Italy, where they were a way to preserve tomatoes during the winter months, often sun-dried on rooftops or terraces.
- In Mediterranean cuisine, sun-dried tomatoes are prized for their intense, concentrated flavor, often used to add depth to sauces and spreads.
- This ingredient gained popularity in the U.S. during the late 20th century, as interest in bold, savory flavors and Italian-inspired dishes grew.
Key ingredients and tips
- Sun-dried tomatoes: I love their chewy texture and concentrated umami, which adds a smoky, tangy depth to the dish. Use good quality ones packed in oil for richness or dry-packed for a punch, but don’t skip soaking if needed.
- Shrimp: I prefer medium-sized, deveined, and peeled shrimp—those sweet, oceanic flavors really shine when seared just right. Overcooking makes them rubbery, so watch for that perfect pink hue and slight curl.
- Garlic: I use plenty of garlic, sliced thin so it crisps up and releases that warm, pungent aroma. If you love milder garlic, toss in a little less or add at different stages for layers of flavor.
- Pasta: I opt for a good-quality spaghetti or linguine, cooked al dente—firm but tender. Overcooking dulls the bite, and undercooking leaves it starchy; test a strand before draining.
- Olive oil: I use extra virgin for that fruity, peppery kick. It’s the base for sautéing garlic and shrimp, so quality really shows. For a nuttier note, try a slightly toasted version.
- Lemon: Brightens everything with a splash of fresh lemon juice right before serving. If you’re out, a dash of vinegar can add a similar zing—just taste and adjust.
- Herbs & seasoning: I keep it simple with salt, pepper, and a handful of fresh basil or parsley. Fresh herbs add vibrancy, but dried can work in a pinch—just use less and add earlier in cooking.
Spotlight on Key Ingredients
Sun-dried tomatoes:
- I love their chewy texture and concentrated umami, which adds a smoky, tangy depth to the dish. Use good quality ones packed in oil for richness or dry-packed for a punch, but don’t skip soaking if needed.
- Shrimp: I prefer medium-sized, deveined, and peeled shrimp—those sweet, oceanic flavors really shine when seared just right. Overcooking makes them rubbery, so watch for that perfect pink hue and slight curl.
Shrimp:
- I love their tender, sweet bite and how they turn a delicate pink when cooked perfectly. They’re best when just cooked through—no rubbery texture, please!
- Sun-dried tomatoes: Their rich, smoky flavor intensifies during cooking and adds a chewy, slightly oily bite that’s unmistakably punchy and tangy.
Notes for ingredient swaps
- Sun-Dried Tomatoes: I prefer the oil-packed ones for richness, but dry-packed work well if you soak them first for softness and flavor.
- Shrimp: Frozen raw shrimp are fine—just thaw thoroughly. For a different seafood twist, scallops or cooked chicken can be substitutes.
- Garlic: Fresh garlic is best, but roasted garlic offers a sweeter, milder flavor if you want a softer note.
- Pasta: Whole wheat or gluten-free pasta can swap in, but expect a different bite and slightly nuttier flavor.
- Olive Oil: Regular extra virgin is ideal, but toasted sesame oil adds a nutty aroma—use sparingly for a different vibe.
- Lemon: Fresh lemon juice brightens everything, but a splash of vinegar (like sherry or apple cider) works in a pinch for acidity.
- Herbs & Seasoning: Fresh basil or parsley are classic, but dried herbs can be used—add earlier to allow flavors to develop.
Equipment & Tools
- Large skillet: For searing shrimp and tossing pasta with sauce.
- Slotted spoon: To remove shrimp and transfer pasta without excess water.
- Pot for boiling pasta: To cook pasta to the perfect al dente texture.
- Chef’s knife: For chopping sun-dried tomatoes and herbs.
Step-by-step guide to shrimp pasta
- Gather your equipment: a large skillet (preferably non-stick), a slotted spoon, a pot for pasta, and a sharp knife for prep.
- Bring a large pot of salted water to a boil (about 100°C / 212°F). Add pasta and cook until just al dente, about 8 minutes. Drain, reserve a cup of pasta water.
- While pasta cooks, heat the skillet over medium heat (about 160°C / 320°F). Add a tablespoon of olive oil. Once shimmering, toss in sliced garlic (about 30 seconds) until fragrant (pale gold).
- Add the sun-dried tomatoes (chopped roughly, about 2-3 tablespoons) to the garlic and oil. Toast for 1-2 minutes, stirring often, until they release their smoky aroma and become slightly rehydrated.
- Push garlic and tomatoes to the side of the pan. Add shrimp (about 300g/10oz), season with salt and pepper. Sear for 2-3 minutes per side until they turn pink and opaque, with a slight curl. If shrimp stick, give them a gentle shake or a nudge. If overcooked, they tighten; undercooked, they look translucent.
- Deglaze the pan with a splash of pasta water or a squeeze of lemon (about 1 tablespoon). Scrape up browned bits, then toss in the cooked pasta directly into the skillet. Mix well to coat everything with oil, garlic, and sun-dried tomato bits.
- Finish with a squeeze of lemon juice (about 1 teaspoon) and fresh herbs if using (basil or parsley). Toss again, adjusting with more pasta water if the sauce feels thick or sticky. Remove from heat.
- Rest the pasta for a minute or two off the heat to let flavors meld. Serve hot, garnished with extra herbs and a drizzle of good olive oil if desired.
Let the pasta rest off heat for a minute to settle. Finish with a fresh squeeze of lemon and herbs, then serve immediately, drizzled with a splash of olive oil for shine and richness.
How to Know It’s Done
- Shrimp turn a uniform pink and firm to touch.
- Pasta is tender but still holds a slight bite.
- Sauce coats the pasta evenly, with no excess water pooling.
Sun-Dried Tomato Shrimp Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes. Drain, reserving a splash of the pasta water, and set aside.
- While the pasta cooks, heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the sliced garlic and cook for about 30 seconds until fragrant and lightly golden.
- Add the chopped sun-dried tomatoes to the skillet and toast for 1-2 minutes, stirring often until their aroma is smoky and they begin to soften slightly.
- Push the garlic and tomatoes to one side of the skillet. Place the shrimp in the cleared area, season with salt and pepper, and cook for 2-3 minutes per side, until pink and just cooked through. You’ll see them turn a vibrant pink and curl slightly.
- Deglaze the pan with a splash of the reserved pasta water and squeeze in the lemon juice. Use a spoon to scrape up any browned bits from the bottom of the skillet, releasing flavor.
- Add the cooked pasta directly into the skillet and toss everything together, coating the noodles with the fragrant oil, garlic, and sun-dried tomatoes. If it looks a bit dry, stir in a little more reserved pasta water to loosen the sauce.
- Finish by sprinkling chopped fresh herbs over the pasta and giving it a gentle toss. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
- Serve the shrimp pasta hot, garnished with extra herbs and a drizzle of olive oil if desired. Enjoy the smoky, tangy flavors in every bite!
Pro tips for perfect shrimp pasta
- Bolded Mini-Head: Use high heat for searing shrimp quickly—aim for a sizzling crackle and pink color within minutes.
- Bolded Mini-Head: Soak sun-dried tomatoes in hot water for 10 minutes—softens them and releases more concentrated flavor.
- Bolded Mini-Head: Slice garlic thin—this allows it to toast evenly and fill the kitchen with a warm, pungent aroma without burning.
- Bolded Mini-Head: Reserve pasta water before draining—starchy water helps bind the sauce and adjust consistency smoothly.
- Bolded Mini-Head: Add lemon juice at the end—brightens the dish with a fresh, tangy kick that balances smoky tomatoes.
- Bolded Mini-Head: Keep an eye on shrimp—remove from heat just as they turn pink and slightly curl for tender, juicy bites.
- Bolded Mini-Head: Toss pasta and sauce off heat—this prevents overcooking the shrimp and keeps everything lively and not mushy.
Common mistakes and how to fix them
- FORGOT to measure pasta water—causes soggy or sticky pasta. Use salted water for al dente texture.
- DUMPED too much oil in pan—makes dish greasy. Use just enough to coat ingredients lightly.
- OVER-TORCHED shrimp—becomes rubbery. Cook until just pink and slightly curled, then remove.
- MISSED soaking sun-dried tomatoes—dry ones stay tough. Soak in hot water 10 minutes for rehydration.
Quick fixes and pantry swaps
- When sauce is too thick, splash in warm pasta water and stir gently.
- If shrimp aren’t pink enough, give them an extra 30 seconds, but watch for overcooking.
- Splash a bit more lemon if the dish feels dull—brightness lifts smoky flavors.
- Patch a broken sauce by adding a splash of pasta water and whisking until smooth.
- Shield sun-dried tomatoes from burning by soaking beforehand—avoid a tough, leathery bite.
Prep, store, and reheat tips
- Chop sun-dried tomatoes and garlic ahead—keeps prep quick and ingredients fresh, with bright, concentrated flavors when reheated.
- Store cooked pasta in an airtight container in the fridge for up to 2 days; reheat gently to avoid mushiness, sensing the warm, tender bite.
- Cooked shrimp can be kept in the fridge for 1 day—reheat in a hot skillet until just warmed through, watching for overcooking and rubberiness.
- The dish’s smoky, tangy flavor intensifies after a day in the fridge—reheat with a splash of pasta water or lemon juice for freshness.
- For longer storage, freeze leftovers in a sealed container up to 2 months; thaw overnight, then reheat on the stove, adjusting moisture for best texture.
Top questions about shrimp pasta
1. Should I soak sun-dried tomatoes before adding?
Soaking sun-dried tomatoes in hot water for about 10 minutes softens them and releases their concentrated flavor, making them easier to chop and incorporate into the sauce.
2. How do I know when shrimp are cooked perfectly?
Cook the shrimp just until they turn pink and start to curl, around 2-3 minutes per side on high heat, to keep them tender and juicy.
3. Can I substitute another oil for olive oil?
Use a good-quality olive oil for sautéing garlic and shrimp; it adds richness and enhances the smoky, savory notes of the dish.
4. Can I use alternative pasta types?
Yes, you can swap whole wheat or gluten-free pasta, but expect a different texture and slightly nuttier flavor compared to traditional spaghetti.
5. When should I add lemon juice?
Adding a squeeze of lemon juice right before serving brightens the dish and balances the smoky, tangy sun-dried tomatoes.
6. What if my sauce is too thick?
If the sauce becomes too thick, splash in a little reserved pasta water and stir to loosen it without diluting flavor.
7. How can I prevent overcooked shrimp?
Overcooking shrimp makes them rubbery; remove from heat as soon as they turn pink and slightly curl for tender bites.
8. Should I choose oil-packed or dry-packed sun-dried tomatoes?
Using oil-packed sun-dried tomatoes adds a richer, more intense flavor, but dry-packed ones work well if soaked first for softness.
9. How long can I keep leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet, adding a splash of lemon or water to revive flavors.
10. How do I fix a bland shrimp pasta?
If the dish tastes dull, splash in more lemon or add fresh herbs at the end to brighten and refresh the flavors.
This dish might seem simple, but the smoky sun-dried tomatoes and tender shrimp create a harmony that keeps me coming back. It’s a quick, honest meal that feels like a little celebration in every bite. Sometimes, the best recipes are just about embracing those concentrated, bold flavors.
Whenever I make this pasta, I remember that good ingredients and a bit of patience make all the difference. It’s perfect for busy nights when I want something satisfying without the fuss. Honestly, it’s one of those recipes that always makes me smile when I see that shimmering sauce coating every strand.
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
