Sun-Dried Tomato Shrimp Recipe

Overhead view of sun-dried tomato shrimp in a creamy sauce, garnished with fresh basil and served in a black skillet on a rustic wooden table.

This bistro-style shrimp dinner is elegant, easy, and full of flavor. Jumbo shrimp are coated in a sun-dried tomato cream sauce with garlic, Parmesan, and a splash of lemon for balance. It comes together in under 30 minutes but tastes like it took much longer.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 310kcal

Author: Sandra

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.

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