Balsamic Shrimp & Sun-Dried Tomato Pasta

Prep Time 5 mins
Cook Time 10 mins
Total Time 0:15
Serves 4

Balsamic Shrimp & Sun-Dried Tomato Pasta is a flavorful 15-minute dinner you’ll crave! A dangerously delicious combination or the best idea ever?!


  • 1 pound short pasta, uncooked
  • 1 pound raw shrimp, peeled and deveined
  • 1/4 cup + 2 tablespoons cup 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 or dried parsley, for garnish


  1. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. 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 pink and cooked through. Remove shrimp to a bowl and set aside.
  3. Add the 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 occasionally.
  4. Add cream cheese and cook for 3 to 5 minutes until the sauce is simmering. Stir often. Once the cream cheese is melted and sauce thickens slightly it's ready.
  5. Add the pasta to the skillet. Stir to coat pasta in the sauce. Stir in Parmesan cheese and shrimp and stir to combine.
  6. Transfer the pasta to a large serving bowl or divide into individual dinner bowls. Garnish with Parmesan and parsley. Serve immediately.


Recipe Notes

You can use any short past you like. I prefer campanelle for this recipe.

I like to buy a medium to large-sized shrimp (31/35 or 34/40) for this recipe so there's lots of shrimp in every bite. But any size shrimp will work as long as there is 1 pound.

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