Linguine with Shrimp in Basil Cream Sauce

Anytime I roam the aisles of my local market I find myself picking up things I don’t need, and sun-dried tomatoes are usually at the top of that list. Don’t get me wrong, I love them, but I have at least four unused jars in my pantry already; so when we were coming up this recipe I quickly asked Therese to work in some sun-dried tomatoes–and she did a delicious job!

Serves 4
Prep Time 5 minutes
Cook Time 10 minutes


1 (16 ounce) package linguine or other long-shaped pasta
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves
1 pound medium (25-30 count) shrimp, peeled and deveined
1 cup drained oil-packed sun-dried tomatoes, coarsely chopped
1 cup heavy cream
1 cup frozen peas
3 tablespoons chopped flat-leaf parsley
3 tablespoons roughly chopped basil leaves
Freshly ground black pepper

Bring a large pot of well-salted water to a boil. Cook the linguine according to the package directions for al dente.

Meanwhile, heat the olive oil in a large straight-sided sauté pan over medium heat. Sauté the garlic and thyme until the garlic is fragrant, about 1 minute. Add the shrimp and sun-dried tomatoes to the pan and continue to cook, stirring often, until the shrimp are pink and curled, about 4 minutes. Add the heavy cream and simmer until the cream begins to thicken slightly, about 1 minute.

When the pasta is almost ready, add the frozen peas to the pot and stir until the peas are thawed, about 30 seconds. Drain the pasta and peas in a colander and then return to the now-empty pasta pot. Stir in the shrimp mixture, pasta, and basil. Season with additional salt and black pepper to your taste and transfer to a pasta bowl to serve.

What to Eat This Week {Sunday}: Orange-glazed Salmon with Fennel and Olive Salad

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