Name: Skillet Shrimp Pasta
Prep time: 5 min
Cook time: 30 min
Ingredients: 1 lb shrimp, peeled, deveined tails on; 7 oz jar of sun-dried tomatoes, diced; 1/2 cup about 4 strips of bacon or pancetta, diced; 3 Tbsp butter; 2 cup heavy cream cream; 1 shallot, minced; 1 cup parmesan cheese, grated; 2 cloves garlic, minced; 12 oz linguine; parsley, garnish; salt and pepper to taste

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This Skillet Shrimp Pasta recipe is packed with the wonderful flavors of garlic, freshly grated parmesan, crunchy bacon bits, and sun-dried tomatoes, all simmered in a delicious creamy sauce. It is the perfect dinner recipe for weeknights and lazy weekends when you want a show-stopping restaurant-quality meal without spending the extra coins.

I love making pasta, and this recipe is no exception. It is pretty similar to my homemade Alfredo recipe (my mom’s favorite) but is combined with some of my favorite ingredients including shallots, garlic, and sun-dried tomatoes.

This recipe is one of my favorites because it not only tastes divine, but it all comes together in under 30 minutes! How do you like them apples? I mean shrimp…

If you are looking for more delicious recipes try my Blackened Fish Tacos, Baked Chipotle Chicken Legs, and Chili Mac recipes.

THE INGREDIENTS AKA MY MESS IN PLACE

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Shrimp – one pound of shrimp, peeled

Shallot – we’ll only need a little here

Bacon – thick sliced bacon preferred

Sundried Tomatoes – one jar, any brand

Garlic – a little or maybe a lot of finely minced garlic

Parmesan – grated parmesan cheese

Cream – Heavy cream is used to make the sauce thick and creamy

Butter – unsalted

Pasta – dry or fresh Linguine

HOW TO MAKE THIS RECIPE

Follow these steps to make this recipe:

Boil the pasta – Boil a pot of water and cook the pasta according to package directions
Cook the bacon – In a skillet add the bacon and cook until crispy.
Add the shallots and tomatoes – Melt the butter, then add the minced shallots, sun-dried tomatoes, and garlic.
Add the cream – Add the cream and bring to a boil, then reduce and simmer until thickened.
Cook the shrimp – Add the peeled shrimp to the skillet and cook
Add the cheese, pasta, and bacon – Add the shredded cheese, cooked pasta, and the bacon, tossing in the sauce until well coated.
Garnish and enjoy!

PRO TIPS FOR MAKING THIS RECIPE

Cooking the pasta. For a piping hot and delicious pasta dish, cook the pasta for about 10 minutes before the sauce is ready.
Don’t overcook the shrimp. Overcooking can cause rubbery, dry shrimp. Only cook the shrimp until firm and pink. The shrimp tails should be curled and the shrimp should be cooked throughout to a temperature of about 145°F.
Grate your cheese. I recommend grating the cheese yourself because it tastes better, has a superior melt, and believe it or not it’s budget-savvy!
Non-dairy swap. For a delicious non-dairy swap, replace the cream, butter, and cheese in this recipe with non-dairy alternatives to cream and cheese.

Skillet Shrimp Pasta

5 from 1 vote

Recipe by Jamie Tryon Course: MainCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 lb 1 shrimp, peeled, deveined tails on
7 oz 7 jar of sun-dried tomatoes, diced
1/2 cup 1/2 about 4 strips of bacon or pancetta, diced
3 Tbsp 3 butter
2 cup 2 heavy cream cream
1 1 shallot, minced
1 cup 1 parmesan cheese, grated
2 cloves 2 garlic, minced
12 oz 12 linguine
parsley, garnish
salt and pepper to taste

Directions

Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions. Drain the pasta and set it aside.
In a large skillet, add the diced bacon and cook until crispy. Drain most of the grease, leaving about a tablespoon, then place the cooked bacon on a paper-towel-lined plate.
Melt the butter in the skillet, then add the diced shallot and season with salt and pepper. Cook for about two minutes, then toss in the sundried tomatoes and garlic. Cook until you can smell the garlic.
Add the heavy cream, then bring it to a boil. Reduce and simmer for 4 minutes, or until the cream slightly thickens.
Once the cream thickens add the shrimp, cooking until firm and cooked throughout. Then add the parmesan and cooked bacon.
Add the cooked pasta, tossing in the sauce until well coated. Remove from the heat and garnish with chopped parsley.

Equipment

skillet
large wooden spoon
tongs

Recipe Video

Notes

Cooked shrimp should reach an internal temperature of 145°F.
For a delicious non-dairy swap, replace the cream, butter, and cheese in this recipe with non-dairy alternatives to cream and cheese.

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