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Sun dried tomato pasta in a skillet

Creamy Sun dried Tomato Pasta

This creamy linguine recipe is not only delicious, but is so easy you can have it on the table and ready to eat in just 20 minutes.
Course Dinner, Dinner/Lunch
Cuisine Mediterranean, Pasta
Keyword Creamy, Linguine, Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 330kcal
Cost $9.85 RECIPE / $2.5 PORTION


  • 300 grams linguine
  • 1/3 cup sundried tomatoes (in oil)
  • 2 cups marinara
  • 8 oz jumbo shrimp
  • 2 tbsp sour cream
  • 1 tbsp olive oil
  • 1 tsp cayenne
  • 2 tbsp chopped italian parsley
  • 1 tbsp minced garlic


  • 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. Cook for 3-4 minutes and add in your marinara. Stir and let simmer for another 2-3 minutes.
  • Turn the heat off and add in your sour cream. Stir until fully incorporated.
  • Once your pasta is ready, drain it from water (keep a little bit of pasta water on the side) and add your linguine to the skillet. 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.
  • Enjoy


Sugar: 2.1g | Fiber: 1.1g | Calories: 330kcal | Fat: 7.9g | Protein: 19.3g | Carbohydrates: 45.7g