Shrimp Primavera with Sun-Dried Tomatoes

  • Recipe By
  • Published May 27th
  • Ready In35m
  • Servings8
  • Calories536
This recipe is very similar to a recipe which was served at Tucci Benucch Italian restaurant in Chicago. It is very quick and easy to prepare and has become a family favorite.

Shrimp Primavera with Sun-Dried Tomatoes Ingredients

The following are the ingredients needed to make delicious Shrimp Primavera with Sun-Dried Tomatoes for 8 servings:

  • 1 1/2 (16 ounce) packages angel hair pasta
  • 2 cubes chicken bouillon
  • 2 cups boiling water
  • 15 sun-dried tomatoes
  • 1/4 cup butter
  • 1/2 cup olive oil
  • 3 tablespoons minced garlic, or to taste
  • 2 (16 ounce) cans stewed tomatoes
  • 1 (16 ounce) can artichoke hearts, drained and quartered
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon ground black pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon shredded Parmesan cheese, or to taste (optional)

Shrimp Primavera with Sun-Dried Tomatoes Cooking Instructions

  • Prep10m
  • Cook20m
  • Ready In35m

To cook Shrimp Primavera with Sun-Dried Tomatoes, you need about 10 minutes of preparation time. The time needed to cook this Shrimp Primavera with Sun-Dried Tomatoes is about 20 minutes , and you can serve your Shrimp Primavera with Sun-Dried Tomatoes within 35 minutes . The following are the steps to cook Shrimp Primavera with Sun-Dried Tomatoes easily:

  1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  2. 2 Meanwhile, dissolve chicken bouillon in 2 cups boiling water in a large bowl. Add sun-dried tomatoes and soak for 5 minutes. Remove tomatoes and chop coarsely, reserving liquid.
  3. 3 Melt butter in olive oil over medium heat; add garlic and cook and stir until it begins to brown. Stir in sun-dried tomatoes, reserved soaking liquid, stewed tomatoes, artichokes, salt, oregano, basil, hot pepper sauce, and black pepper; bring to a boil. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  4. 4 Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.

Nutrition Facts

Per Serving: 536 calories; 22.8 grams of fat; 63.3 grams of carbohydrates; 22.6 grams of protein; 102 milligrams of cholesterol; 1578 milligrams of sodium.

  1. Dec 26th 2018

    We really loved this. I scaled it back for two people and still had leftovers. I used a can of diced tomatoes because I didn’t have stewed. I added 8 oz of angel hair spaghetti to the sauc ...

  2. Dec 21st 2018

    Love love this recipe. I did reduce the chicken broth I added by 1/2 and added tomato paste as I do like a thicker sauce but everything else was awesome.

  3. Apr 12th 2018

    Made just as described. It was simple and easy to make . The taste was wonderful. I'd definitely make this again

  4. Oct 16th 2017

    Made this tonight and the sauce is fabulous. The next time I make it I will do it meatless and with linguine noodles.

  5. Sep 29th 2017

    This dish was amazing. I don't like heavy tomato sauces and I was happily surprised. This dish is very light but filling. The only change I made was using 2 cups of chicken broth (low sod ...

  6. Oct 4th 2016

    Did not make any changes.

  7. Dec 30th 2013

    This is a fantastic recipe as is, but I made some modifications over time that I think makes it a lot better. Give it a try, it's easy.1 - Replace 1 c water with 1 c dry white wine.2 - No ...

  8. Jun 27th 2013

    This tasted a lot like something you would get at a restaurant. I made only a couple changes for our tastes - I reduced the olive oil and butter just a little and used sun dried tomatoes in ...

  9. Feb 14th 2013

    We liked this. I would have preferred that the sauce be a little thicker as the pasta just tended to swim in it. Next time I will thicken up the sauce. Thanks for posting.