Creamy Shrimp and Sun-Dried Tomatoes Pasta Recipe
12 oz spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
8 oz peeled, deveined, tail-on shrimp
1 1/4 cups chicken broth
3/4 cup heavy whipping cream
6 oz sun-dried tomatoes plus oil
1/4 cup Japanese mirin (sweet wine) or white wine, optional
3 dashes cayenne pepper
Salt, to taste
Squirts of lemon juice
1 teaspoon chopped parsley
1.Cook the spaghetti until al dente per the package instructions. Drain and set aside.
2.On medium heat, add the olive oil to a skillet.Saute the garlic and add the shrimp.
Cook the shrimp until the surface turns slightly white before adding the chicken broth, whipping cream and sun-dried tomatoes.
Add the wine (if using), cayenne pepper and salt.
3.Stir in the spaghetti, stir to combine well with all the ingredients in the skillet.
Add squirts of lemon juice and chopped parsley, turn off the heat and serve immediately.