Balsamic Shrimp & Sun-Dried Tomato Pasta is a flavorful 15-minute dinner you’ll crave! A dangerously delicious combination or the best idea ever?!
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This delectable recipe was brought to my attention one Christmas Eve this at my dad’s house. My sister Lisa made this dish and I haven’t been able to get it out of my head ever since. All night, I kept stealing bites from the serving bowl while it sat on the counter waiting to be put away once dinner was over. I had an entire second helping a bite at a time. That was over 6 years ago and I’m still completely obsessed with this Balsamic Shrimp & Sun-Dried Tomato Pasta.
Since that night I can’t even begin to tell you how many times I’ve made this pasta. It’s so easy! Whenever I say I’m going to make it, Mike forgets he likes. 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!!
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!
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- 1 pound short pasta, uncooked
- 1 pound raw shrimp, peeled and deveined
- 1/4 cup balsamic vinaigrette dressing, plus 2 tablespoons, 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 or dried parsley, 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.