Creamy Tomato Shrimp Pasta

Instructions

Step 1: Cook the spaghetti according to the package instructions until al dente. Reserve ½ cup pasta water, then drain the pasta.

Step 2: Season the shrimp with paprika, salt, and black pepper.

Step 3: Heat olive oil and butter in a large skillet over medium heat.

Step 4: Add the shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Remove and set aside.

Step 5: In the same skillet, sauté the onion until softened.

Step 6: Add the garlic, cherry tomatoes, sun-dried tomatoes, capers, and Italian seasoning. Cook for 3 to 4 minutes until fragrant and slightly softened.

Step 7: Pour in the heavy cream and stir well.

Step 8: Add the Parmesan cheese and stir until the sauce becomes smooth and creamy.

Step 9: Return the cooked shrimp to the skillet.

Step 10: Add the cooked spaghetti and toss until fully coated in the sauce. Add reserved pasta water as needed to loosen the sauce.

Step 11: Garnish with fresh dill and extra Parmesan cheese.

Step 12: Serve warm and enjoy.

Storage and Reheating Tips

Store leftover creamy tomato shrimp pasta in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat with a splash of cream or water to maintain the creamy texture.

Freezing is not recommended, as the cream sauce may separate after thawing.