Shrimp Scampi Pasta with Sun Dried Tomatoes

I love shrimp scampi, I love pasta, and I love sun dried tomatoes, so this recipe is right up my alley!!! It has such great favors...the saltiness from the shrimp, creamy from the pasta and cheese, sour from the lemon, heat from the red pepper and a sweet tang from the tomatoes.

What You'll Need: Shrimp, rigatoni pasta, olive oil, white wine, Parmesan cheese, onion, lemon, sun-dried tomatoes, parsley flakes, crushed red pepper, butter and pepper. (Note Pictured: Salt and garlic)

Small diced 1 onion...

and 2 garlic cloves. (Sorry for the dark pictures, I have horrible lighting in my kitchen)

Roughly chopped 3 heaping Tbsp of sun dried tomatoes. Also, cook the pasta according to the package directions. 

In a large skillet, heat over medium to medium high heat, add 2 Tbsp olive oil and 2 Tbsp butter. 

Once the butter has melted and the onion and garlic. Cook until translucent, about 4 to 5 minutes. 

Salt and pepper the shrimp and toss them in with the onions and garlic. I used raw, tail on, pulled and deveined 41-60 shrimp. You can use whatever kind you like, but I wouldn't use the really small ones.  

Once the shrimp are cooked through, set them aside and add 2 more Tbsp of both olive oil and butter to the skillet. 

Add 3/4 cup of dry white wine and the juice of 1 lemon, let simmer for 2 minutes. 

Toss the shrimp and pasta in the skillet with the wine mixture. 

Add the tomatoes, parsley and crushed red pepper. If you have little ones or someone in your family that can't take the heat, sprinkle the red pepper on top of your plate, like I do.

Lastly, toss in the Parmesan cheese. 

Recipe

1 box Rigatoni pasta

4 Tbsp olive oil

4 Tbsp butter

1 onion, small diced

2 garlic cloves, small diced

1 bag (12oz) frozen shrimp, thawed

3/4 cup dry white wine

1 lemon, juiced

3 heaping Tbsp chopped sun-dried tomatoes

1 Tbsp dry parsley flakes

1 tsp crushed red pepper

1/4 cup shredded Parmesan cheese

Instructions

Cook the pasta according to the directions on the box. 

In a large skillet, over medium to medium-high heat, melt 2 Tbsp of butter into 2 Tbsp of olive oil. Add the onions and garlic and saute until translucent, about 4 to 5 minutes. Salt and pepper the shrimp and add them to the skillet. Cook for 3 to 4 minutes, or until the shrimp are cooked through. Remove the shrimp from the skillet and set aside. 

Add the wine, lemon juice, 2 Tbsp of both butter and olive oil and cook for 2 minutes. Stir in the pasta and shrimp until everything is well covered with the wine mixture. Toss in the sun-dried tomatoes, parsley, red pepper and cheese.