Instructions
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- Cook the Pasta:Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until perfectly al dente, stirring occasionally to prevent sticking. The pasta should be tender but still have a slight bite in the center. Drain thoroughly and set aside, allowing excess moisture to escape so the sauce can cling properly later.
- Sauté the Shrimp:Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Lightly season the shrimp with salt and black pepper, then add them to the skillet in a single layer. Sear for 1–2 minutes per side, just until the shrimp turn pink, opaque, and lightly golden. Remove immediately and set aside to prevent overcooking.
- Make the Creamy Base:In the same skillet, add the remaining tablespoon of butter. Once melted, stir in the minced garlic and sauté briefly until fragrant, about 30 seconds. Add the chopped sun-dried tomatoes and stir, allowing their concentrated flavor to infuse the butter and garlic. This step forms the aromatic foundation of the sauce.
- Build the Sauce:Pour in the heavy cream and broth, stirring to combine and scraping up any flavorful bits from the bottom of the pan. Add the crushed red pepper flakes and Italian seasoning. Let the sauce simmer gently for several minutes, stirring occasionally, until it thickens slightly and develops a smooth, velvety consistency. Gradually stir in the parmesan cheese until fully melted and incorporated.
- Toss & Serve:
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