serves 8
12 ounces uncooked calamarata or rigatoni pasta
2 tablespoons oil from sun-dried tomato jar
1 pound jumbo peeled and deveined tail-on raw shrimp
1/3 cup coarsely chopped sun-dried tomatoes in oil
1 1/2 tablespoons sun-dried tomato spread
5 large garlic cloves, grated
1 1/2 tablespoons all-purpose flour
3/4 cup dry white wine
1 1/2 cups chicken broth
3/4 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons dried Italian seasoning
3/4 teaspoon smoked paprika
chopped fresh basil (Optional)
Gather all ingredients. Cook pasta in salted water according to package directions; drain and set aside.
Meanwhile, heat 2 tablespoons sun-dried tomato oil in a large skillet over medium-high heat. Add shrimp and cook until pink on both sides and just cooked through, turning once, about 2 minutes per side; transfer to a separate bowl and set aside.
Add sun-dried tomatoes, tomato spread, and garlic to the same skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in flour and continue cooking, stirring constantly, 1 minute.
Whisk in wine, scraping up any browned bits from bottom of pan. Bring to a simmer and cook, undisturbed, until slightly reduced, about 2 minutes.
Add broth, heavy cream, parmesan cheese, Italian seasoning, and smoked paprika; whisk until fully combined. Reduce heat to medium and continue cooking, whisking occasionally, until slightly thickened and just coats the back of a spoon, 5 to 7 minutes.
Reduce heat to low; add cooked pasta and shrimp to skillet. Cook, stirring often, until evenly coated and heated through, about 3 minutes.
Remove from heat; garnish with basil and serve immediately.
Nutrition Facts (per serving)
300 Calories
16g Fat
20g Carbs
15g Protein