Would you like to save this recipe?
Enter your email below, and we'll send it to your inbox. Plus get great recipes from us every week! Unsubscribe anytime.
We sat down to dinner like we always do: TV on, plates in hand, ready to relax. But the moment my husband took his first bite, he looked up and said, “This is your best one yet.” That’s when I knew this sun-dried tomato shrimp recipe was something special.
Creamy, savory, and just the right amount indulgent, this one-pan shrimp recipe checks every box: a rich garlic-Parmesan cream sauce, pops of sweetness from sun-dried tomatoes, and a bright finish of lemon and herbs. It’s the kind of dish that feels bistro-worthy but comes together in a single skillet, no reservations required.
If you’ve enjoyed my shrimp Francese or chicken limone, this fits right into that same restaurant-inspired lane. And if you’re new to this style of cooking—elevated but totally doable—I’d also recommend bookmarking my French onion sliders or pesto chicken pasta. They all share that balance of comfort and sophistication I try to bring to every meal here.
This one? It’s staying in our regular rotation, and I hope it finds a spot in yours, too.
Reasons to Love This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
Here’s what you’ll need to make this quick seafood dinner. The ingredients are simple but work together to create rich, restaurant-style flavor in a single pan.
- Shrimp. Large (20–25 count per pound), peeled and deveined. I prefer tails off for easier eating, but it’s up to you. Pat them dry before cooking for a better sear. Sea scallops or thin-sliced chicken breast could work in place of shrimp.
- Sun-dried tomatoes. Look for a dry-packed (not oil-packed) variety for better flavor control. You’ll soak them in hot water to soften before chopping. If sun-dried tomatoes aren’t available, you could try finely chopped roasted red peppers, but the flavor will be less intense.
- Garlic. Fresh garlic adds a fragrant base to the sauce. Avoid pre-minced, if possible, for better flavor.
- Dry white wine. Adds depth of flavor to the cream sauce. A Sauvignon Blanc or Pinot Grigio works well. Low-sodium chicken broth is a milder option if you prefer to cook without alcohol.
- Heavy cream. For a rich, velvety sauce. Half-and-half can be used for a lighter version, though it may be slightly less creamy.
- Parmesan cheese. Freshly grated melts smoothly and adds depth of flavor. Avoid pre-shredded, which doesn’t melt as well.
- Butter. Used to bloom the garlic and sun-dried tomatoes, adding richness to the base of the sauce.
- Olive oil. Helps achieve a golden sear on the shrimp.
- Red pepper flakes. Adds a gentle heat that complements the richness of the sauce.
- Lemon. A squeeze of lemon juice at the end brightens the dish and balances the creamy sauce beautifully.
- Fresh basil or parsley. For garnish. Fresh herbs add color and a pop of freshness to the final dish.
Note: The substitution suggestions above have not been tested in this exact recipe but are commonly used in similar shrimp and cream sauce recipes. Use your best judgment based on taste preferences and availability.
Pro Tip: What Makes This Recipe Restaurant Worthy
What takes this dish from “great weeknight dinner” to “bistro-quality meal” is the layered flavor-building technique. First, the shrimp are seared and set aside, leaving behind flavor in the pan. Then butter, garlic, and sun-dried tomatoes are bloomed to create an aromatic base. Deglazing with wine lifts all those browned bits—adding instant complexity—and cream and Parmesan finish it off with richness and body. Each step is intentional and builds depth, just like you’d find in a restaurant kitchen.
Step-By-Step Instructions With Photos
Tips for Success
These practical tips will help you execute this weeknight shrimp dinner like a pro:
- Dry your shrimp thoroughly. Excess moisture causes steaming instead of searing. Use the layered paper towel method (Note 1 in the recipe card below) and refrigerate until ready to cook.
- Use room temperature ingredients. Let shrimp, wine, and cream sit out for 15–20 minutes before cooking. Cold ingredients can cool your pan too quickly or cause curdling.
- Grate Parmesan fresh. Pre-grated cheese often contains anti-caking agents that won’t melt smoothly. Freshly grated gives the best texture and flavor.
- Don’t rush the reduction. Let the wine simmer fully to develop that signature depth of flavor. It’s one of the easiest ways to elevate a simple cream sauce.
- Adjust heat as needed. Lower the heat before adding cream to prevent curdling, and stir often while simmering to create a glossy, cohesive sauce.
Storage and Reheating
This dish is at its best fresh from the skillet, when the shrimp are juicy and the sauce is silky. That said, if you do have leftovers:
- Storage. Store in an airtight container in the refrigerator for up to 2 days. The shrimp may firm up slightly over time, but the flavors will remain rich and satisfying.
- Microwave Method. Place a portion in a microwave-safe dish and add a splash of cream, milk, or water to loosen the sauce. Cover loosely and heat in 30-second bursts at 50–70% power, stirring gently between rounds until just warmed through. This helps prevent the shrimp from overcooking and keeps the sauce from separating.
- Stovetop Method. Reheat over low heat with a bit of cream or broth, stirring often. Great if you’re reheating multiple servings or want to preserve the original texture as much as possible.
Tip: If you’re planning to enjoy leftovers, you can slightly undercook the shrimp during the first round so they don’t get rubbery when reheated.
Our Favorite
Shrimp Dinner Recipes
Looking for more meals with Mediterranean flair? Don’t miss this collection of bistro-inspired dinners you can make at home.
Sun-Dried Tomato Shrimp Recipe
Equipment
Ingredients
For the shrimp:
- 1 lb raw shrimp jumbo (20–25 count per pound), peeled and deveined, tails on or off (Note 1)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
For the sauce:
- 1 tbsp butter
- ¼ cup dry-packed sun-dried tomatoes (Note 2)
- 2 cloves garlic minced
- ½ cup dry white wine (Note 3)
- ½ cup heavy cream (Note 4)
- ¼ tsp red pepper flakes optional
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Lemon wedge for finishing (Note 5)
Instructions
- Place the ¼ cup dry-packed sun-dried tomatoes in a medium bowl and cover with hot water. Let sit for 10 minutes to soften. Drain, pat dry, and chop finely.
- Toss the 1 lb raw shrimp with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon smoked paprika.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1–2 minutes per side, or until they are fully opaque, pink, and firm to the touch. Transfer to a plate and set aside. (Note 6)
- Reduce heat to medium. Add 1 tbsp butter to the skillet. Once melted, stir in chopped sun-dried tomatoes and 2 cloves garlic. Cook for 30–60 seconds, stirring constantly, until fragrant. (Note 7)
- Add ½ cup dry white wine to the pan, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly and concentrate flavor.
- Reduce the heat to medium-low. Slowly pour in the ½ cup heavy cream while stirring continuously. Add ¼ tsp red pepper flakes (if using) and ¼ cup grated Parmesan cheese. Simmer gently, stirring often, for 2–3 minutes until the sauce is slightly thickened and glossy. (Note 8)
- Return the cooked shrimp to the skillet and toss to coat. Simmer for 1–2 minutes until warmed through. Squeeze fresh lemon juice over the top just before serving.
- Sprinkle with chopped Fresh basil or parsley and serve immediately over pasta, rice, or toasted bread.
Notes
- For the best sear, the shrimp should be very dry. Line a bowl with paper towels, add a single layer of uncooked shrimp, and cover with another paper towel. Repeat in layers if needed, then top with a final layer. Store in the fridge until ready to cook.
- Use dry-packed sun-dried tomatoes (not oil-packed) for better texture and cleaner flavor.
- Dry white wine adds depth to the sauce. You can substitute low-sodium chicken broth if preferred.
- Heavy cream gives this sauce a rich, velvety finish. You can substitute half-and-half for a lighter version but reduce the heat to low and be extra careful not to let it boil.
- A squeeze of lemon right at the end balances the richness and brightens the whole dish. Don’t skip it.
- Shrimp are done when they turn pink, become opaque, and feel firm when gently pressed. Don’t worry if they curl tightly. What matters most is that they’re no longer translucent.
- Blooming garlic and tomatoes in butter builds flavor quickly. Watch closely and stir constantly to avoid burning.
- Lowering the heat before adding cream prevents curdling. Stir continuously while pouring in the cream to create a smooth, cohesive sauce.
- Let the shrimp, wine, and cream sit out for 15–20 minutes before cooking. Bringing ingredients to room temperature helps ensure even searing and reduces the risk of curdling.
- Prepare all ingredients—chopped garlic, tomatoes, wine, cream, cheese, and seasonings—before you start. Having everything ready keeps the cooking process smooth and prevents overcooking.
- If the sauce starts to separate, remove the pan from heat and stir gently off-heat until the sauce comes back together.
The flavor is just amazing! This shrimp recipe is one of the best I have ever tasted.
Thank you! I’m glad you enjoyed it. 🙂