Description
This creamy Shrimp Pasta with Sun-Dried Tomatoes features perfectly cooked shrimp and tender long noodles tossed in a luscious mascarpone-tomato sauce with sun-dried tomatoes and fresh tarragon. It’s a flavorful, restaurant-quality meal made in under 30 minutes—perfect for both weeknights and special occasions.
Ingredients
Units
Scale
Pasta
- 12 ounces long fusilli, or other long noodle of choice
Shrimp
- 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
Sauce
- 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
Instructions
- Cook the Pasta: Fill a large pot with water and bring to a boil. Season the water generously with kosher salt, then add the pasta. Cook according to package instructions until al dente.
- Cook the Shrimp: While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons butter and the olive oil. Season shrimp with 1/2 teaspoon kosher salt and freshly ground black pepper. Once the butter melts, add shrimp. Cook for 2 minutes per side, or until pink and just opaque. Remove shrimp to a plate.
- Sauté Aromatics: To the same skillet, add the remaining 2 tablespoons butter over medium heat. Add shallot, garlic, and red pepper flakes. Sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
- Add Sun-Dried Tomatoes & Tomato Paste: Stir in the tomato paste and chopped sun-dried tomatoes. Cook, stirring, for 3-4 minutes until the mixture is well combined and aromatic.
- Make the Sauce: Reserve 1 cup pasta water before draining the pasta (do not rinse). Add half the reserved water to the skillet, stirring and scraping up any browned bits. Add the remaining water as needed to create a saucy consistency.
- Add Mascarpone & Finish: Stir in the mascarpone until fully melted and blended into the sauce. Return the cooked shrimp and add the tarragon (or basil), cooking for 1-2 minutes more until heated through.
- Combine & Serve: Add the drained pasta to the skillet and toss everything until the noodles are coated in sauce. Taste and adjust seasoning with more salt if needed. Serve topped with extra tarragon and enjoy immediately.
Notes
- If you don’t have tarragon, fresh basil makes a great substitute.
- Reserve enough pasta water; it’s crucial for the sauce’s creamy texture.
- Don’t overcook the shrimp—they should just turn opaque.
- Add red pepper flakes to taste for more or less heat.
- Leftovers keep well refrigerated for up to 2 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 490
- Sugar: 5g
- Sodium: 740mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 190mg
