Lemon-Herb Shrimp Pasta with Sun-Dried Tomato Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring plump shrimp seared to perfection in fresh herbs, tossed with a luscious sun-dried tomato cream sauce that's brightened by zesty lemon. Perfect for a quick weeknight dinner. This italian-inspired pasta (gluten-free) ready in about 35 minutes pairs spaghetti, large shrimp, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1 cup pasta water before draining.
  2. Step 2: Pat 12 oz shrimp dry with paper towels. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink and opaque, then remove and set aside.
  3. Step 3: Add 4 minced garlic cloves to the same skillet with 1/4 tsp red pepper flakes. Sauté for 1 minute until fragrant but not browned, then add 1/4 cup sun-dried tomatoes and 1/2 cup heavy cream. Simmer for 2 minutes until slightly thickened.
  4. Step 4: Stir in 2 tbsp lemon juice, 1/4 cup chopped parsley, and 2 tbsp chopped basil. Add drained spaghetti and 1/4 cup reserved pasta water, tossing until coated. Return shrimp to skillet and heat for 1 minute until warmed through.
  5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper, adding more pasta water if sauce needs thinning. Serve immediately with extra parsley.

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Frequently asked questions

How long does Lemon-Herb Shrimp Pasta with Sun-Dried Tomato Cream take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Herb Shrimp Pasta with Sun-Dried Tomato Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Lemon-Herb Shrimp Pasta with Sun-Dried Tomato Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Herb Shrimp Pasta with Sun-Dried Tomato Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Herb Shrimp Pasta with Sun-Dried Tomato Cream gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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