Creamy Sun dried Tomato Pasta

Pasta is one of those foods that has the power to bring everyone to the table. An epic bowl of pasta is not just delicious but it can also be memorable. I believe this Creamy Sun dried tomato Pasta has all the elements that make an epic meal.

How to make Sun Dried Tomato Pasta

First off, you can use pretty much any kind of pasta you like. It doesn’t have to be linguine, you can use penne, fettuccine even macaroni. From my own testing, I found that linguine works best. It strong enough to hold on to the sauce and not to thick (like fettuccine) that it  gets in the way.

As far as sun dried tomatoes go, I really like using the oil packed kind. Oil-packed tomatoes are dried and then submerged in olive oil for preservation. They are sold in jars — sometimes as whole tomatoes or large pieces, or cut into small pieces.

Opt for the latter. It will save you time, no need to chop, to hydrate or to do anything. Just pick up the necessary amount with a fork and get cooking!

Now let’s talk shrimp. I chose frozen jumbo shrimp, cleaned and ready to go. The jumbo shrimp is perfect for this recipe, as it won’t over cook and will stay perfectly moist  by the time you’re ready to serve dinner!

1. Step 1 : Bring a large pot of water (6-8 cups) to a boil. Add in 1 tbsp of salt and gently stir. Add your pasta and lower the heat to medium. While your pasta is cooking, heat up your olive oil in a 10-12″ skillet on medium-high. Drain your sun dried tomatoes from oil and roughly chop. Add to your pan your chopped parsley, minced garlic, shrimp and sun dried tomatoes.
2. Step 2 : Cook for 3-4 minutes and add in your marinara. Stir and let simmer for another 2-3 minutes.
3. Step 3 : Turn the heat off and add in your sour cream. Stir until fully incorporated.
4. Step 4 : Carefully mix until your pasta is fully coated. If you find that your sauce is too dry, add a little bit of the pasta water you saved and mix again.

That’s all there is to it!

Possible Substitutions

Linguine: You can substitute with penne or fettuccine

Shrimp: if you don’t have shrimp you can use other kinds of protein. Like chicken. Just keep in mind that your cooking time will vary depending on which kind of protein you choose.

Sour cream: you can substitute for heavy cream or full fat coconut cream. This might change the density of the sauce, so you might have to add a little more pasta water to your dish at the end.

Cayenne powder: a good substitute is ground chili flakes. If you can’t stand heat, you can skip it all together. I find that the spiciness that cayenne brings to this dish is essential and I highly recommend that you give it try. You’ll love it, I promise!