Ingredients
Equipment
Method
- Boil a salted pot of water for the pasta and cook it al dente according to package instructions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, add the flour in and cook for about a minute, stirring often.
- Add in the garlic, tomato paste, and wine. Stir and let it bubble for about one minute.
- Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and shrimp. Cook for about 5 minutes, until the shrimp are cooked and the sauce thickens slightly.
- Stir in the parmesan and basil, then remove the skillet from the heat. Season with salt and pepper as needed.
- Add the drained pasta to the skillet and toss until coated. Serve immediately with more parmesan if desired.
Nutrition
Notes
Do not substitute heavy cream with lower-fat options like half-and-half or milk, as the tomato in the sauce may cause curdling and affect the sauce's thickness.