This sun-dried tomato cream sauce is golden. It’s flavored with my favorites- sun dried tomatoes, garlic, onion and basil, over a creamy chicken broth and sherry background. I used one pound of fresh medium shrimp, but I’m sure you could use frozen. Just let them sit out while you prepare the sauce, and by then they should be ready to go. Let everything thicken and cook together before tossing in some angel hair pasta to soak up the sauce. And the best part? It’s all cooked in one skillet to keep all that yummy flavor inside the pan. Elegant, flavorful shrimp pasta on your dinner table in less than 30 minutes. That’s the best combo, isn’t it? Quick, easy, and ultra-satisfying.
Serve warm topped with some freshly chopped green onion.
Scoop some angel hair pasta into the sauce, stir, and enjoy.
Cook your angel hair or fettuccine according to package directions and set aside.
Meanwhile, combine the garlic, green onion, basil, sun-dried tomatoes, pepper, broth, sherry and cream in a large skillet. Bring to a boil over high heat. Cook, uncovered, until reduced to about 1 1/2 cups, about 10 minutes.
Add in the peeled and deveined shrimp and heat until cooked through and pink, about 3-5 minutes.
The sauce will look more oily than creamy.