Ready in about 20 minutes, this delicious recipe will please your palette and your guests! Shrimp sauteed in garlic, butter, and oil from the sundried tomatoes are then simmered into a creamy sauce packed with sweet sundried tomatoes and briny capers. It’s rich, silky, and so so good. It’s the perfect meal to serve for lunch on the patio, on busy weeknights, or a fancy dinner to impress your guests.
This recipe is comforting food at its finest. I didn’t have the spinach to create a Tuscan pasta, so this is something close to it with more flavor. The natural flavors of the shrimp combined with capers, fragrant basil, onions, garlic, nutty Parmesan, and sweet sun-dried tomatoes yield a decadent restaurant-quality plate of seafood pasta. I welcome the start of summer (which I hate the heat) with this rich and comforting dish! You can eat this with some rice, pasta, or even just steamed veggies such as zucchini, broccoli, or even peppers. I made this with spaghetti so the noodles can pick up the creamy sauce.
How to make Creamy Shrimp with Sundried Tomatoes and Capers
This recipe only takes 20 minutes to make and is totally delicious. Not only is this not a wallet breaker, but it’s also a keeper that you’ll want to have!
- Onion
- Garlic
- Jar of Sundried Tomatoes, Packed in Oil: This is key. You want the oil for the shrimp and for the extra drizzle at the end. That oil gives more flavor and essence to the shrimp.
- Salt, Pepper, Garlic Powder
- Capers
- Dry White Wine
- Extra Large Shrimp: You can use large shrimp, however they shrink down to nothing. Extra-large shrimp works better for me, but use whichever you like!
- Butter
- Tomato Paste
- Heavy Cream: You can substitute half and half for this. However, you will have to add a thickener like flour to make the sauce thick. It’s recommended you stick with heavy cream.
- Fresh Basil
- Parmesan Cheese
In a large skillet, melt butter with some sundried tomato oil on medium heat. Add the shrimp and garlic, then season with salt, pepper, and garlic powder. Saute until the shrimp is just no longer pink. Remove from the skillet. Turn the heat up to medium-high, then add the onion to the skillet and cook for 3 minutes. Add the sundried tomatoes and cook for 2 minutes. Pour in the wine and let it reduce. Stir in the tomato paste and capers. Simmer the heavy cream and basil until heated through. Sprinkle some parmesan cheese and stir to incorporate. Add the shrimp back in and cook for a minute or two more. Season with salt and pepper. Drizzle with extra sundried tomato oil and garnish with extra basil. Serve over pasta, rice, or steamed veggies.
Tips & FAQs
- Can I substitute half and half or light cream for this? You can, however, the sauce won’t be as thick as you want it. You might need to add a thickener to the sauce if that’s the case. Flour and cream whisked together will work.
- Storage: Allow this dish to cool completely before storing. Transfer to an airtight container and store in the refrigerator for up to 3 days.
- Reheating: There are two ways to reheat this. When it comes to creamy sauces, sometimes one method is better than the other.
- Reheat on the stovetop: Reheat the leftover sauce on the stovetop in a shallow saucepan over low heat until warmed through, about 5 or so minutes. You may need to add additional water if the sauce gets too thick while reheating.
- Reheat in the microwave: Reheat the creamy shrimp covered in a microwave-safe container in the microwave. Heat in 20-second intervals, frequently stirring until heated all the way through.
- Frozen vs Fresh Shrimp: Try to find fresh wild-caught shrimp. Frozen shrimp is good too, but fresh will always have a better flavor.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Creamy Shrimp with Sundried Tomatoes & Capers
Ingredients
- 6 garlic cloves, minced
- 1 tbsp butter
- 1 1/2 lb extra-large shrimp
- Salt and pepper, to taste
- 1 tsp garlic powder
- 7 oz jar sundried tomatoes in oil, cut into strips, reserve 2 tbsp oil
- 1 small onion, diced
- 1/2 cup dry white wine
- 2 tbsp tomato paste
- 2 tsp capers
- 2 cups heavy cream
- 1 tbsp fresh chopped basil, plus extra for garnish
- 2 tbsp grated parmesan cheese
Instructions
- In a large skillet, melt the butter and 1 tbsp of the sundried tomato oil on medium heat. Cook the garlic and shrimp together until the shrimp is just no longer pink, about 2 minutes. Season the shrimp with salt, pepper, and garlic powder. Remove the shrimp from the skillet.
- Fry the onion in the skillet for 3 minutes. Add in the sundried tomatoes and cook so that the tomatoes release their flavor, about 2 minutes more.
- Pour in the white wine and allow it to reduce to half while scraping any bits off of the bottom of the pan, about 3 minutes.
- Stir in the tomato paste and capers, then add the heavy cream, basil, and parmesan. Simmer for 5 minutes, then add the shrimp back into the skillet, and simmer for 2 minutes more. Season with salt and pepper to your liking.
- Serve with extra basil over pasta, rice, or veggies.
Notes
*If the sauce is too thick for you, feel free to add in some milk a tbsp at a time until it reaches the consistency you like. If it is not as thick as you want, mix together a 2:1 ratio of milk and flour (2 tsp milk to 1 tsp flour) and mix it into the sauce.
Nutrition Facts
Calories
507.45Fat (grams)
32.64Sat. Fat (grams)
19.98Carbs (grams)
24.96Fiber (grams)
4.64Net carbs
20.33Sugar (grams)
16.13Protein (grams)
30.91Sodium (milligrams)
331.36Cholesterol (grams)
278.76I did my best to research! Let me know if these are correct!
Miss Raven's Kitchen 
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