Shrimp, Goat Cheese, and Sun Dried Tomato Pasta

Name: Shrimp, Goat Cheese, and Sun Dried Tomato Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 1 whole Shallot, Minced; 2 cloves Garlic, Minced; ⅓ cups Tomato Paste; 3/4 cups Dry White Wine; 1/2 cups Sun Dried Tomatoes; 3 ounces, fluid Goat Cheese Crumbled, Divided; 1 pound Shrimp, Thawed And Tails Removed; 10 ounces, fluid Fettucini Pasta; 2 Tablespoons Fresh Parsley, Chopped; Salt And Pepper, to taste

Servings: persons

2 Tablespoons Extra Virgin Olive Oil
1 whole Shallot, Minced
2 cloves Garlic, Minced
⅓ cups Tomato Paste
3/4 cups Dry White Wine
1/2 cups Sun Dried Tomatoes
3 ounces, fluid Goat Cheese Crumbled, Divided
1 pound Shrimp, Thawed And Tails Removed
10 ounces, fluid Fettucini Pasta
2 Tablespoons Fresh Parsley, Chopped
Salt And Pepper, to taste

1
In large skillet, heat olive oil over medium heat.
2
Add shallot and saute until tender, about 3 minutes.
3
Add garlic and saute one more minute.
4
Add tomato paste and cook 3 more minutes.
5
Add white wine and sun dried tomatoes, and simmer until it is reduced by half.
6
Add half of the goat cheese and stir until it is combined with the tomato sauce.
7
Add shrimp and cook until heated.
8
(Note: if you are using raw shrimp, saute them before starting the sauce, set aside, then add them at this point).
9
Meanwhile, bring salted water to a boil.
10
Add pasta and cook according to package instructions.
11
Mine took 9 minutes.
12
Drain pasta, reserving about 1/2 cup pasta water.
13
Add pasta to the saute pan with the sauce, toss to combine, and add pasta water until desired sauce consistency is reached.
14
I added about 1/3 of a cup.
15
Season to taste with salt and pepper.
16
Serve in pasta bowls and top with remaining parsley and remaining goat cheese, crumbled.
17
We also ate this with a sliced French baguette broiled with garlic butter, then smeared with extra goat cheese.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 1 whole Shallot, Minced, 2 cloves Garlic, Minced, ⅓ cups Tomato Paste, and more.

Yes, Shrimp, Goat Cheese, and Sun Dried Tomato Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!