Servings: 6 people 8-12 oz linguine, or your favorite pasta, even gluten free! 1 lb large shrimp, 21-25 ct, peeled and deveined 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 tsp fine sea salt, plus more to taste 1/4 tsp freshly ground black pepper 1 Tbsp olive oil 1 Tbsp unsalted butter 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped 3 garlic cloves, minced 1 cup heavy whipping cream 1/4 cup parmesan cheese, finely shredded Handful of fresh basil leaves, thinly sliced or torn into pieces
Bring a large pot of salted water to a boil and cook pasta according to the package instructions until al dente. While the pasta cooks, make the tuscan shrimp sauce (don’t forget to save 1/2 cup of pasta water). Add shrimp to a large mixing bowl and pat dry with paper towels.
Season with garlic powder, onion powder, salt, and pepper. Stir to coat in seasoning. Set a large non-reactive skillet over medium heat and add oil and butter. Swirl the pan to prevent butter from splattering. Once the butter is done foaming, add the shrimp in a single layer and sauté 1-2 minutes per side or just until cooked through then transfer to a plate.
In the same pan, add more oil if needed then add sun-dried tomatoes and minced garlic. Cook sauce another minute until fragrant, stirring constantly. Stir in the cream and sprinkle parmesan over the top.
Bring to a boil while stirring constantly, then reduce heat and simmer for one minute until the sauce is slightly thickened. Season with salt and pepper to taste. Add shrimp and most of your chopped basil to the pan and remove from heat.
When the pasta is done, reserve 1/2 cup of pasta cooking water, then drain the pasta. Add the pasta into the sauce and toss to coat the noodles in sauce. Add reserved pasta water to thin the sauce and reach your desired sauce consistency. Garnish with remaining chopped basil.