Ingredients
Pasta and Shrimp
8 ounces linguine pasta
1 pound shrimp, peeled and deveined
1 teaspoon Italian Seasoning
1 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
Sauce
3 tablespoons butter
3 teaspoons garlic, minced
3 tablespoons flour
2 cups chicken broth
1 cup heavy cream
1 cup parmesan cheese, grated
1 cup sun dried tomatoes, drained and chopped
⅓ cup fresh basil, chopped
1 teaspoon paprika
2 teaspoons Italian Seasoning
salt and pepper to taste
Instructions
Pasta and Shrimp
Cook 8 ounces linguine pasta according to the package directions, drain, and set aside.
Toss 1 pound shrimp, in 1 teaspoon Italian Seasoning, 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the shrimp to the pan and cook until it turns pink, about 6-8 minutes. Don’t overcook the shrimp or it will be chewy. Remove the shrimp from the pan and set aside.
Sauce
In the same pan, melt 3 tablespoons butter. Saute 3 teaspoons garlic, for 30 seconds, then whisk in 3 tablespoons flour to make a paste.
Slowly whisk in 2 cups chicken broth and 1 cup heavy cream. Whisk together and heat until the sauce starts to thicken.
Add 1 cup parmesan cheese,, 1 cup sun dried tomatoes, ⅓ cup fresh basil, 1 teaspoon paprika, 2 teaspoons Italian Seasoning, and salt and pepper to taste. Whisk and heat through until you have a smooth, creamy sauce.
Add the shrimp and pasta to the sauce and toss to coat. Saute everything together for another 3-4 minutes.
Garnish with additional basil and enjoy fresh!
