- Dish type
- Side dish
- Seafood sauce
A tasty spaghetti dish which gets it flavours from prawns, garlic and sun-dried tomatoes. It's up to you how much garlic you add.
70 people made this
- 225g tiger prawns, peeled
- 1 head broccoli, broken into florets
- 1 (180g) jar sun-dried tomatoes packed in oil, drained (keep oil for frying prawns)
- 1/2 or 1 teaspoon minced garlic
- 110g butter
- 225g spaghetti
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Put a pot of water on to boil for the pasta and broccoli. When water comes to the boil, toss in the broccoli florets. Cook for about 2-3 minutes. Then add spaghetti. Cook according to package instructions. Drain and turn into large bowl.
- In a large frying pan, heat the oil from the drained sun-dried tomatoes. Add butter. When butter has melted, add the garlic for about 1 minute. Add the sun-dried tomatoes, heat for about 1 minute. Add prawns and cook for about 5-8 minutes.
- Spoon prawns and sauce over pasta and serve.
Reviews & ratingsAverage global rating:(77)
Reviews in English (62)
This recipe has potential but is only worth 3 stars as written. Here are my tips: 1) Use more garlic 2) Use half the butter 3) Add a little white wine 4) Stir-fry the broccoli with the garlic and tomatoes - that way it won't get overcooked 5) Top with Parmesan for serving. Now, you will have a delicious dish. =)-01 Jul 2007
This recipe is only about 3 stars as is, but 5 with some changes. I marinated the shrimp in kosher salt, black pepper, Italian seasonings, onion powder, minced garlic and olive oil overnight. I grilled the shrimp on an indoor grill and set to the side. Sautéed a pack of frozen broccoli in butter, added minced garlic, black pepper, onion powder and a can of tomatoes for 5 minutes. I used lightly buttered Chinese lo mein noodles, too. YUM YUM!!-13 Aug 2007
Thanks to all the reviews. I followed the advice of several. I tossed my shrimp in basil, oregano, red and black pepper, and saltI had some fresh asparagus that needed to be used. Saute the broccoli,asparagus, 1 large mushroom, lots of garlic, and jar of fire roasted peppers, plus the can of tomatoes, not drained. To this I added a few more dashes of red pepper flakes because it seemed bland. After about 5 minutes, I added the shrimp and it was truly delicious.Don't forget to add some white wine when you put shrimp into the skillet. Will definitely make this dish again.-21 Apr 2008
- 1 (8 ounce) package fresh fettuccine
- 4 tablespoons butter
- ½ medium onion, chopped
- 1 (8 ounce) package sliced mushrooms
- 3 cloves garlic, crushed
- ⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
- 1 (2 ounce) can sliced black olives, drained
- 10 ounces marinated artichoke hearts
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 1 ripe tomato, chopped
- 1 cup Parmesan cheese
- 1 teaspoon black pepper
Fill a large pot with lightly salted water and bring it to a rolling boil.
While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic cook and stir until tender, about 5 minutes.
Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
How Do I make a creamy garlic sauce?
- Heat a large skillet over medium high heat and add 2 Tablespoons sun dried tomato oil.
- Add in garlic, onions, and sun dried tomatoes. Stir and cook for 1 minute.
- Add vegetable broth and dijon mustard, mix to combine then add in heavy cream. Stir until a creamy sauce has formed. Bring to a rolling boil then reduce heat.
- Add in parmesan cheese and spinach and stir until cheese has melted and spinach has wilted about 3 minutes.
Creamy Sun Dried Tomato Garlic Shrimp has so many pops of flavor you will get a little something different in every bite. This shrimp is covered in cream sauce, and magnified with garlic, sun dried tomatoes, a pinch of dijon mustard, parmesan cheese and spinach. All of these elements combined makes for one fierce combat of flavors.
Sun-dried tomato prawn pasta
For the pesto:
120g sundried tomatoes in oil
Handful of fresh basil, packed
1 tbsp balsamic vinegar
3 garlic cloves, peeled and roughly chopped
1 shallot, peeled and roughly chopped
1 tbsp pine nuts
1 tbsp tomato purée
½ tsp dried chilli flakes
½ tsp dried oregano
Salt and black pepper
For the pasta:
400g orecchiette or fusilli
2 tbsp double cream
60g Parmesan, grated
- In the bowl of a large food processor, whizz all of the pesto ingredients together until smooth.
- Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Drain, reserving about 250ml of the pasta cooking water.
- Heat a large pan over a medium heat. Once hot, add the pesto and cook for one minute.
- Add the prawns and cook, stirring frequently, for 2-3 minutes until pink and almost cooked. Stir in the cream until slightly thickened.
- Stir in the Parmesan along with a few tablespoons of the reserved pasta water. Add the pasta to the pan and toss to coat. Add a little more water as needed to loosen the sauce.
- Serve with extra Parmesan and chilli flakes, to taste.
Per serving: 545kcals, 13g fat (3.7g saturated), 66.4g carbs, 0.6g sugars, 41.3g protein, 2.3g fibre, 0.533g sodium
MAKE IT YOURS:
If you’re short of time, feel free to substitute the homemade pesto with good-quality store-bought sun-dried tomato pesto. You can also use cooked prawns instead of raw, stirring them in for the final two minutes to heat through quickly.
Reviews ( 26 )
Forgot to mention that I added crushed red pepper at the end almost seems as if they forgot to include this essential condiment. Also, don't bother steaming the broccoli, just dump it in the water before you cook the pasta and fish it out with a slotted spoon or spider strainer. I dropped the broccoli in a small ice water bath to stop the cooking, but it's not essential. Asparagus would be an excellent broccoli substitute. Either way, double the green vegetable. I had no shortage of sauce following the recipe as-is I suspect people aren't measuring correctly.
I tweaked it just a bit by adding some pesto and spinach not broccoli. It was amazing, I keep this up and Jacky will never take me out to dinner!
I personally think that this dish (Prepared as written) is very delicious. As far as the other recommendations, in my opinion, doubling the ingredients will also increase your caloric intake, thus defeating the purpose of "cooking light". My family ate this. Even my 7 year old enjoyed it. I also prepared a salad and garlic bread to accompany it for them since they were not eating so light.
Doubling the sauce is a must. I found it to be dry and not very creamy. The dish was tasty just needed more sauce.
I used chicken instead of shrimp, just a preference, and forgot to add the lemon juice, but otherwise made it exactly as written. It's easy and filling. I'd probably give this one 3 1/2 stars because it's tasty, but I don't know how worthy it is of a special occasion it is, as it is a bit dry.
Thisis a keeper. Easy, and all things I had on hand. I used angel hair, 2 servings. Doubled the sauce as recommended.
We are still salivating over this recipe. Doubled the broth but increased the low fat cream cheese to 3/4 cup. Doubled the broccoli and used 5 oz uncooked while wheat farfalle. This was a one dish recipe for us. Delish!
This got mixed reviews. I loved it my DH could barely eat it. The only changes I made were to use kale in place of the broccoli and to delete the basil because I didn't have any. I agree with other reviews: it was dry as written. I should have added more water, perhaps some of the pasta water, to it. Still, I thought the flavors were perfect. Since my husband didn't care for it, I'll not take the chance of serving it to guests. I am looking forward to having the leftovers tomorrow.
SO good. Made this tonight - added a bit more broth [a cup total], an extra 1/4 c of cream cheese and a tad more parm cheese. Also chopped up some shallots & added them to the garlic in the beginning and extra made broccoli. Came out GREAT!! Hubby & I were licking our plates in the end!
I loved this! The dish tasted really fresh and the lemon really livened it up. My husband had two huge helpings. Will definitely make this again!
Came out DELICIOUS. I used the sun dried tomatoes in oil, i sauteed the tomatoes in the oil it came in with the broccoli. Also I did not have parmesan cheese so I added 1 cup of 4 CHEESE ALFREDO SAUCE by Classico. I will def be making this again.
My daughter declared this the best meal I had ever made. Absolutely delicious and tastes like it should have 1000 calories per bite! I substituted asparagus as other reviewers suggested, only because we prefer it and it's in season. Also used whole wheat angel hair because we don't eat white noodles and farfalle wasn't available in whole wheat. Otherwise prepared as written. NOM!
This was very delicious. I have to try it using the original recipe to give it a fair rating, as I used Boursin in place of the cream cheese. I'm sure it is amazing both ways, can't wait to make again.
Always exciting to find a yummy new recipe that's easy and,fast! I used cherry tomatoes instead of sun dried, and used fresh basil since I have a lot on hand. I'm definitely a sauce persou on, so I may double it next time, but I didn't feel that it was lacking if you make it as is.
After reading the reviews I made this recipe for company and it was AMAZING. I followed the advise of others and doubled the sauce recipe and also added a dash of red pepper and it worked out perfect. I had nothing but compliments and was asked for the recipe. A KEEPER.
This has become one of my favorite recipes. I double the sauce, which definitely "unlightens" it, but it just tastes better that way. You can use cooked shrimp if you like, just add it at the end. Everyone I've cooked this for loves it. Great dish.
I changed up this recipe quite a bit and it was FANTASTIC. Instead of shrimp I used pre-cut cubed ham pieces, and cooked them for only a few seconds with the garlic. I then doubled the amount of chicken broth and cream cheese for the perfect amount of sauce. Once that was boiling I added the basil, broccoli and sun dried tomatoes ( I used the kind packed in oil and skipped the whole steeping business). I let that sauce cook for about a minute and then added it to the pasta with a bit of lemon juice and parmesan cheese. Quick tip- it’s SO much easier to steam a head of broccoli in the microwave. Just get a microwaveable bowl with a sealed lid, and add about 2 Tbs of water and cook for 3 minutes. Works perfectly. I will definitely be making this one again.
How to to make shrimp scampi pasta
STEP 1. PREPARE SHRIMP:
Add 1 pound of shrimp, peeled and deveined, to a large skillet on medium-high heat.
STEP 2. COOK SHRIMP:
Cook shrimp, seasoned generously with salt and pepper flakes, in 1 tablespoon olive oil from sun-dried tomatoes, for 3 minutes, flipping once, until pink.
That’s what your shrimp will look like after 3 minutes of cooking, nice and pink, but not rubbery (do not overcook it):
STEP 3. ADD SUN-DRIED TOMATOES:
Add sun-dried tomatoes, drained mostly of oil + 1 tablespoon of olive oil from sun-dried tomatoes, and minced garlic, mix, and cook for 1 more minute.
STEP 4. MAKE SHRIMP SCAMPI SAUCE:
Remove shrimp from the skillet, leaving sun-dried tomatoes in the skillet. Add chicken stock (or chicken stock and wine) to the skillet, gently bring to boil, reduce to simmer until the mixture thickens a bit.
STEP 5. COOK PASTA:
Cook linguine pasta according to package instructions, drain. Add cooked pasta to the skillet with the sauce, mix to coat. Add more chicken stock (or pasta water), if needed. Taste, and season with more salt, if needed.
STEP 6. GARNISH:
Finally, add shrimp on top, top with shredded Parmesan cheese and chopped cilantro.
Shrimp with Sun Dried Tomato Cream Sauce
Let&rsquos get to the process of making this shrimp with sun dried tomato cream sauce:
Step-1 : Season shrimp with salt and pepper.
Step-2 : Cook shrimp in some olive oil, transfer.
Step-3 : Saute onion, garlic and red pepper flakes in some butter
Step-4 : Add heavy cream, chicken stock, drained sun dried tomatoes and Italian seasoning, simmer until slightly thickened.
Step-5 : Add spinach and grated parmesan, let spinach wilt.
Step-6 : Enjoy with crusty bread
More weeknight shrimp recipes :
Instant Pot Thai Curry Soup with Shrimp and Sweet Potato &ndash It is the perfect cozy, comforting soup anytime. Loaded with shrimp, spinach and sweet potato, this Instant pot Thai curry soup is quick and easy.
Instant Pot Shrimp Fried Rice &ndash Chinese take-out right in your Instant pot. Packed with chunks of succulent tender shrimp, scrambled eggs, carrots and peas, this Instant pot shrimp fried rice is easier and healthier. Our go to weeknight dinner!
Tuscan Shrimp and Spinach Soup &ndash The best shrimp soup to cozy up this winter! This creamy shrimp soup is amazingly comforting, quick and everyone will beg for seconds.
Sun Dried Tomato, Chilli, Prawn Pesto Pasta.
Ingredients you need:
-Red Pesto (Approx. 3-4 TBSP)
-x1 Purple Onion
-x1 Chilli (more or less depending on how you handle the spice!)
-x1 Bell Pepper
-x1 Garlic Clove
-Sun Dried Tomatoes
Add the spaghetti to a pan of boiling water with a pinch of salt to season and bring to boil. Cook for approx 8-10 minutes, or until it is cooked to your liking.
Finely slice the onion, bell pepper, garlic & chilli. I did remove the seeds from the chilli for our dish, but this is personal preference, so if you like a little bit of spice, leave them in there!
In a large pan, add a drizzle of olive oil on a medium heat. I like to use the garlic or chilli flavoured oils. For this dish I did use the garlic flavoured olive oil, but if you don’t have that, then standard olive oil will work just fine.
Fry the onions, bell pepper, garlic & chilli until softened.
Add your desired amount of sundried tomatoes to the onion/pepper pan (I added around 10 sundried tomatoes to my dish), also add one TPS of the sun dried tomato oil to the pan.
When the ingredients in the pan are softened and the pasta is nearly cooked, add the spinach to the onion/peppers. Mix together until the spinach has wilted.
Once the spinach has wilted, add the prawns to the pan. Season with salt & pepper.
Today, I am using the Pesto Rosso jar, which I believe, I bought from Aldi.
There are some delicious recipes out there to make your own pesto sauce, but sometimes with busy lifestyles we just don’t have the time to be mixing and blitzing so this is the easier and quicker option for me during a busy week.
When the spaghetti pasta is cooked, drain but leave a small amount of the pasta water in there with the spaghetti.
Add 3-4 TBSP of red pesto sauce to the spaghetti and mix together.
Once the pesto is well mixed in with the spaghetti, add the spaghetti to the prawn pan and mix together.
Serve and enjoy!
I need to try this recipe with chorizo, I think that would be delicious!
Thank you for reading and I hope you enjoy this recipe if you try it.
- 1 pound linguine pasta
- ½ cup olive oil
- ½ cup butter
- 4 cloves garlic, minced
- 1 pound bay scallops
- 1 pound medium shrimp - peeled and deveined
- 1 (8 ounce) jar clam juice
- ⅓ cup chopped sun-dried tomatoes
- ¼ cup chopped fresh parsley
- 2 ½ teaspoons lemon zest
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Using a large skillet, melt the butter over medium high heat and add in the garlic and sauté for about a minute or until the garlic becomes fragrant. Add your shrimp and sauté on both sides until just cooked through and pink, around two minutes per side. Make sure to not over cook the shrimp or it will become rubbery. Scoop the shrimp out with a slotted spoon into a bowl and set aside.
Add the diced onions to the large skillet and fry until translucent. Add the white wine and allow to reduce a little. Now add your sun-dried tomatoes and saute another couple of minutes or so to release their flavors. Lower the heat to medium-low and add the half-and-half. Bring to a gentle simmer, stirring occasionally. Season with salt and pepper, to taste.
Add the parmesan cheese and give it a little stir.
To make the sauce thicker, add the milk and cornstarch mixture to the center of sauce and quickly stir through until desired thickness is reached.
Add the bowl of shrimp back into the pan and mix thoroughly. Stir in the basil and other herbs.