Sun-Dried Tomato & Balsamic Shrimp Pasta is a 15-minute dinner you’ll crave! A creamy, tangy sauce pairs perfectly with sweet shrimp & savory tomatoes!
This delectable Sun-Dried Tomato & Balsamic shrimp pasta was first brought to my attention one Christmas Eve at my dad’s house years ago. My sister Lisa made this creamy shrimp pasta and I haven’t been able to get it out of my head ever since!
Seriously. I am flat out obsessed with it!!
That night I kept stealing bites while the bowl of pasta sat on the counter waiting to be put away once dinner was over.
I ended up having an entire second helping – one bite at a time.
That was over 6 years ago and I’m still dreaming about this easy shrimp pasta.
Since my first bite, I can’t begin to tell you how many times I’ve made this shrimp and pasta. It’s SO easy!
Whenever I say I’m going to make it, Mike forgets he likes it. Apparently, his food memory isn’t as crazy as mine.
So I tell him to trust me, he does of course, and then he devours the entire bowl.
It’s fun to be right. 😉
Ingredients for the best shrimp pasta recipe
- Short pasta (like farfalle, penne, or cavatappi)
- Raw medium-sized shrimp
- Balsamic vinaigrette
Shrimp Pasta Sauce
- Balsamic vinaigrette
- Sun-dried tomato pesto
- Sun-dried tomatoes
- Chicken broth (or vegetable if you prefer)
- Garlic powder
- Cream cheese
- Shredded parmesan cheese
- Fresh parsley for garnish
There’s no wrong pasta choice. I usually just grab whatever is in my pantry. While I prefer short pasta here, fettuccine or spaghetti is totally fine too.
I like to get medium-sized shrimp so they give you a nice bite of shrimp and there’s plenty in each bowl. Smaller shrimp would work too. I’m a fan of buying what’s on sale (or readily available). Just be sure to buy raw shrimp so the balsamic flavor cooks into them.
How to Make Shrimp Pasta
- Start by bringing a large pot of water to a boil. Season the water generously with salt and then add in the pasta. Cook according to the package directions until the pasta is al dente. Drain the pasta and set it aside for now.
- While the pasta is cooking, place a large skillet over medium-high heat on your stovetop. Add 2 tablespoons of balsamic vinaigrette to the skillet along with the shrimp. Cook the shrimp for 3 to 5 minutes, turning once, until they’re nice and pink. Transfer the shrimp to a bowl and set them aside.
- Now it’s time to make the sauce. To the same skillet you used for the shrimp, add the rest of the balsamic vinaigrette, sun-dried tomato pesto, sun-dried tomatoes, chicken broth, garlic powder, and pepper. Give everything a whisk and then cook for 2 minutes.
- Then add small pieces of cream cheese (this helps them break down faster) to the skillet. Cook the sauce for 3 to 5 minutes, whisking often until the cream cheese is melted and the sauce thickens slightly.
- Pour the drained pasta into the skillet with the sauce and toss the pasta until it’s coated. Add the shrimp and Parmesan cheese to the pasta.
- Serve this pasta warm with a little chopped parsley on top for garnish.
Super easy, no fuss, totally fool-proof, and OMG so freaking good you guys!!
All this takes about 15 minutes to put together.
But, if you’re not a multi-tasker in the kitchen that’s okay too. Cook the pasta first and then move onto the shrimp and sauce. It’ll take another 8 minutes. No biggie.
I love the combination of balsamic vinaigrette and sun-dried tomato pesto spiked with a little cream cheese for the sauce.
The salty, nutty Parmesan and sweet shrimp bring it all together for a harmonious bite of awesomeness that will have you dreaming of leftovers once dinner is done.
You need this pasta in your life!
I cannot stress that enough.
Even if you don’t like shrimp (this shrimp pasta could convert anyone), it’d be equally delicious with chicken instead.
Go for it, you guys!
And then thank me later.
Need more pasta in your life? Me too!
- 15-Minute Shrimp Alfredo – one of my favorite shrimp pasta dishes!
- Cheesy Chicken Stuffed Shells
- Easy Shrimp Scampi
- Cajun Chicken Pasta
- Crock Pot Chicken Alfredo
- Jack Daniel’s Bacon Mac and Cheese
- 1 pound short pasta, uncooked
- 1 pound raw shrimp, peeled and deveined
- 6 tablespoons balsamic vinaigrette dressing, divided
- 2 tablespoons sun-dried tomato pesto
- 5 sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 ounces cream cheese, cut into small pieces
- 1/2 cup shredded Parmesan cheese, plus more for garnish
- Fresh parsley, chopped, for garnish
- Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta is cooking, heat 2 tablespoons of balsamic dressing in a large skillet over medium-high heat. Add shrimp and cook for 3 to 5 minutes, turning once, until shrimp turns pink. Remove shrimp from the skillet to a bowl. Set aside.
- Add remaining balsamic dressing, sun-dried tomato pesto, sun-dried tomatoes, chicken broth, garlic powder, and pepper to the same skillet. Cook for 2 minutes, or until heated through, stirring often.
- Add cream cheese and cook for 3 to 5 minutes stirring occasionally. Once the cream cheese is melted and sauce thickens slightly, it's ready.
- Add the pasta to the skillet. Stir to coat the pasta in the sauce. Then, stir in the Parmesan cheese and shrimp.
- Transfer to a serving bowl or portion into individual dinner bowls. Garnish with more Parmesan and parsley.