Ingredients:
1 pound of shrimp (de-veined and shelled)
8 oz sun-dried tomatoes in olive oil (tomatoes roughly chopped)
Salt
1/2 teaspoon paprika
6-8 garlic cloves, minced
2 cups half and half (or milk)
2 teaspoons dried basil
1/2-3/4 teaspoon crushed red pepper (more or less depending on spice/heat preference)
1.5 cups Parmesan cheese, freshly grated
1 lb fettuccine pasta
Instructions:
Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 4 tablespoons of this drained oil for sautéing as described below:
In a large skillet or pot, saute minced garlic and sun-dried tomatoes (drained from oil) in 4 tablespoons (1/4 cup) of oil (reserved from the sun-dried tomatoes jar) for about 2 minutes until garlic is fragrant.
Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2-4 more minutes.
Add half and half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on lowest heat setting, until cheese is melted. Remove the sauce from heat. Add more salt or crushed red pepper if desired, to taste.
During that time, cook pasta according to package instructions. Drain (reserving some pasta water).
Add cooked pasta to the creamy mixture along with reserved pasta water. Serve sprinkled with parmesan cheese.
(adapted from juliasalbum.com)
