Creamy Tuscan Shrimp Pasta
from https://www.southernliving.com/

One of our favorite restaurants in Birmingham serves a pasta that inspired this homemade recipe—it’s a decadent dish that manages to be heavy and light all at once. To capture the recipe’s essence, we called on good sun-dried tomatoes (in oil) to impart a rich, sunny savoriness to this recipe. Finished with a hint of citrus and a flurry of fresh herbs, it’s a fast-fix pasta dinner that’s easy enough for a weeknight dinner or a winner for date night.

6 oz. uncooked thin spaghetti
1/4 cup chopped sun-dried tomatoes in oil, plus 3 Tbsp. oil from jar, divided
1 cup sliced fennel (from 1 small bulb), plus 2 tsp. fronds for garnish [I would skip]
1 Tbsp. minced garlic (from 2 garlic cloves)
1/4 tsp. crushed red pepper
1/2 cup dry white wine (such as Pinot Grigio)
1/2 cup chicken stock
12 oz. large peeled and deveined raw shrimp, patted dry (tails removed)
1 tsp. kosher salt, plus more for pasta water
1/2 tsp. black pepper
1/3 cup heavy whipping cream
1 tsp. grated lemon zest, plus 2 Tbsp. juice (from 1 lemon), divided
2 Tbsp. chopped fresh basil, plus small basil leaves for garnish
5 Tbsp. grated Parmesan cheese, divided

Bring a large pot of salted water to a boil over high. Add pasta; cook until 1 minute short of al dente, about 5 minutes. Drain in a colander over a bowl, reserving 1 cup of the pasta water.

Meanwhile, heat sun-dried tomato oil in a large skillet over medium-high. Add fennel; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Add wine, stock, shrimp, salt, black pepper, and sun-dried tomatoes; cook, stirring often, until shrimp are pink on both sides, about 4 minutes. Reduce heat to medium-low; add cream and lemon juice. Cook, stirring often, until slightly thickened, about 2 minutes.

Add pasta, 1/4 cup reserved pasta water, basil, and 1/4 cup Parmesan cheese; cook, stirring and tossing with tongs constantly, until pasta is coated, adding up to 1/3 cup more pasta water, as needed. Divide pasta mixture between 2 shallow bowls; top each with 1/2 tablespoon remaining Parmesan. Garnish with fennel fronds, basil leaves, and lemon zest just before serving.

Servings: 2