Can I use a different kind of pasta?

Absolutely! Any long, sturdy noodle—like linguine, spaghetti, or bucatini—will work just fine. Just adjust the cooking time as needed, and be sure to save that pasta water!

What if I don’t have mascarpone—can I substitute it?

Definitely. Full-fat cream cheese is a good stand-in, or you could use a combination of heavy cream and a spoonful of ricotta. The result may be a touch tangier or less rich, but still delicious.

Can I make this dish ahead for meal prep?

This pasta tastes best fresh, but you can prep certain components (like cleaning the shrimp and chopping herbs) in advance. For the best texture, cook it right before serving.

Is there a way to make it dairy-free?

Yes! Swap the butter and mascarpone for dairy-free alternatives. There are great vegan butters and creamy vegan cheeses on the market that mimic the texture and richness you want.

Shrimp Pasta with Sun-Dried Tomatoes Recipe

Name: Shrimp Pasta with Sun-Dried Tomatoes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-inspired
Ingredients: 12 ounces long fusilli, or other long noodle of choice; 1 pound shrimp, peeled, cleaned, and deveined (tails on optional); 1/2 teaspoon kosher salt, plus more for pasta water; Freshly ground black pepper, to taste; 4 tablespoons butter, divided; 1 tablespoon extra virgin olive oil; 2 tablespoons shallot, minced; 2 large cloves garlic, minced or pressed; 1/4 teaspoon red pepper flakes; 1/4 cup tomato paste; 1/2 cup sun-dried tomatoes in oil, drained and chopped (from a 6-ounce jar); 1 cup mascarpone (from an 8-ounce container); 1 cup reserved pasta water; 1/2 cup fresh tarragon, roughly chopped (plus more for serving), or substitute fresh basil

If you’re craving a stunning dinner that’s both rich in flavor and strikingly simple to prepare, this Shrimp Pasta with Sun-Dried Tomatoes is the answer. Delightfully creamy and bursting with the sweet-tangy punch of sun-dried tomatoes, this pasta delivers layers of bold taste in every forkful. Ready in just 25 minutes, it’s practically tailor-made for busy weeknights or impromptu gatherings when you want something restaurant-worthy—with none of the fuss.

Why You’ll Love This Recipe

Incredibly Fast: You’ll have dinner on the table in under half an hour—seriously.
Luxurious, Creamy Sauce: The mascarpone cheese creates a velvety sauce that clings lovingly to every noodle.
Flavor Explosion: Between the briny, juicy shrimp and the concentrated intensity of sun-dried tomatoes, every bite sings.
Surprisingly Simple: No tricky steps—just a few smart techniques that make you look like a weeknight superstar.
Easily Adaptable: Swap the herbs, use your favorite pasta, or make it a bit spicy. It’s yours to play with!

Ingredients You’ll Need

Gather these flavorful basics, and you’ll be halfway to a five-star pasta dinner. Here’s what each ingredient brings to the party:

Long Fusilli or Other Long Pasta: The spirals hold onto the creamy sauce so every bite is loaded. Use spaghetti, linguine, or fettuccine if you’d like.
Butter: For sautéing the shrimp and building extra richness into the sauce.
Extra Virgin Olive Oil: Adds a fruity backbone and keeps the butter from burning.
Shrimp: Plump, sweet, and cooks in minutes. Use peeled and deveined for zero fuss.
Kosher Salt: Seasoning the pasta water and the shrimp brings out every ingredient’s best.
Freshly Ground Black Pepper: Balances the richness and adds gentle heat.
Shallot: Sweeter and milder than onion, for lovely background flavor.
Garlic: A couple of big cloves brighten and perfume the whole dish.
Red Pepper Flakes: The tiniest kick. You control the heat!
Tomato Paste: Intensifies the tomato richness and builds a deep base for the sauce.
Sun-Dried Tomatoes in Oil: These pack bold, sweet-sour flavor—chop them so you get a bit in every bite.
Mascarpone Cheese: The key to luscious creaminess without being heavy.
Reserved Pasta Water: This starchy water is liquid gold for loosening the sauce and making it glossy.
Fresh Tarragon: Its subtle anise note is unexpectedly wonderful—but fresh basil works perfectly if tarragon isn’t your thing.

Tip: Don’t skip reserving the pasta water; it’s a classic Italian trick for bringing everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Change the Protein: Swap shrimp for chicken, scallops, or even cubes of tofu if you want a different twist.
Go Herb Crazy: No tarragon? Fresh basil, parsley, or even a touch of dill are fantastic.
Make It Spicier: Double the red pepper flakes or stir in a spoonful of Calabrian chili paste.
Add Vegetables: Throw in a handful of baby spinach or some chopped asparagus when you add the sun-dried tomatoes.
Lighter Sauce: Use half mascarpone and half Greek yogurt for a tangy, lighter finish.

How to Make Shrimp Pasta with Sun-Dried Tomatoes

Step 1: Get the Pasta Going

Bring a big pot of water to a boil, generously salted. Once boiling, add your fusilli or chosen long noodle, and cook until just al dente. Save a cup of the pasta water before draining—this is your secret to silky sauce.

Step 2: Sear the Shrimp

While the pasta cooks, heat half the butter with the olive oil in a large skillet over medium. Season the shrimp with salt and pepper, then sear in the hot pan. They only need about 2 minutes per side until pink and juicy. Pile them onto a plate and keep warm.

Step 3: Start the Sauce

To the same skillet, add the rest of the butter. Toss in the minced shallot, garlic, and red pepper flakes. Sauté gently until the kitchen smells amazing—1 to 2 minutes. Be careful not to burn the garlic.

Step 4: Build Deep Flavor

Stir in the tomato paste and chopped sun-dried tomatoes. Cook for about 3 to 4 minutes, stirring and scraping the pan to build up that concentrated tomato goodness.

Step 5: Loosen It Up

Pour in half the reserved pasta water. Scrape up any bits from the bottom—this is pure flavor. Add the remaining water until it’s just saucy.

Step 6: Creamy Dream

Lower the heat and swirl in the mascarpone. Stir until it melts and the sauce is creamy and smooth.

Step 7: Bring It All Together

Toss in the cooked shrimp and fresh tarragon (or basil). Let them mingle for another minute or two to blend the flavors.

Step 8: Combine and Serve

Add the drained pasta right into the pan. Toss and tumble until the noodles are coated in sauce and everything is evenly mixed. Taste and adjust the salt as needed. Serve topped with more fresh tarragon.

Pro Tips for Making the Recipe

Reserve That Pasta Water! The starch makes your sauce luxurious and helps everything cling together.
Use Quality Shrimp: Fresher shrimp means brighter, sweeter flavor. If they’re frozen, thaw them in cold water first.
Don’t Overcook: Shrimp go rubbery fast, so keep a close eye. Pull them as soon as they’re pink.
Chop Sun-Dried Tomatoes Well: Small pieces mean you get a pop of tang in every bite.
Finish with Fresh Herbs: This truly lifts the whole dish. If using basil, tear it gently for the best aroma.

How to Serve

The flavors in this Shrimp Pasta are so lively and creamy that it’s a show-stopper all on its own, but pairing it with a simple side never hurts.

Garnishes

Sprinkle with extra tarragon or basil for an herbal lift.
Try a grind of fresh black pepper or a squeeze of lemon for a bright finish.

Side Suggestions

Crisp green salad with a light vinaigrette
Garlic bread or a crusty baguette—because scooping up that extra sauce is non-negotiable
Oven-roasted asparagus or sautéed broccolini

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container. They’ll keep well in the fridge for up to 2 days.

Freezing

While shrimp and mascarpone sauces are best enjoyed fresh, you can freeze leftovers if needed. The texture may change slightly, but it’ll still taste great. Thaw overnight in the fridge.

Reheating

Warm leftovers gently over low heat on the stovetop, adding a splash of water or cream to loosen the sauce. Microwave on medium in short bursts, stirring in between.

FAQs

Can I use a different kind of pasta?

Absolutely! Any long, sturdy noodle—like linguine, spaghetti, or bucatini—will work just fine. Just adjust the cooking time as needed, and be sure to save that pasta water!
What if I don’t have mascarpone—can I substitute it?

Definitely. Full-fat cream cheese is a good stand-in, or you could use a combination of heavy cream and a spoonful of ricotta. The result may be a touch tangier or less rich, but still delicious.
Can I make this dish ahead for meal prep?

This pasta tastes best fresh, but you can prep certain components (like cleaning the shrimp and chopping herbs) in advance. For the best texture, cook it right before serving.
Is there a way to make it dairy-free?

Yes! Swap the butter and mascarpone for dairy-free alternatives. There are great vegan butters and creamy vegan cheeses on the market that mimic the texture and richness you want.

Final Thoughts

This Shrimp Pasta with Sun-Dried Tomatoes has everything going for it—speed, simplicity, and show-stopping flavor. The combination of juicy shrimp, creamy mascarpone, and tangy sun-dried tomatoes is simply irresistible. Give it a try on your next busy night; you’ll probably find yourself coming back to this recipe again and again. Enjoy every bite and don’t be afraid to make it your own!