Instructions

• Bring a large pot of salted water to a boil and add 8–12 oz linguine (or your chosen pasta). Start cooking according to package directions for al dente; keep an eye on the pasta while you make the sauce.
• While the pasta cooks, place 1 lb large shrimp (21–25 ct, peeled and deveined) in a large mixing bowl and pat dry with paper towels. Sprinkle with 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Stir or toss to coat evenly.
• Heat a large non-reactive skillet over medium heat. Add 1 Tbsp olive oil and 1 Tbsp unsalted butter. Swirl the pan until the butter melts and foams.
• Add the seasoned shrimp to the skillet in a single layer. Sauté 1–2 minutes per side, or just until the shrimp are opaque and cooked through. Transfer the cooked shrimp to a plate and set aside.
• In the same skillet (no need to wipe it out), add 1/3 cup sun-dried tomatoes (packed in oil, drained and chopped) and 3 garlic cloves, minced. Cook, stirring constantly, about 1 minute until fragrant.
• Pour in 1 cup heavy whipping cream and sprinkle 1/4 cup Parmesan cheese (finely shredded) over the top. Stir constantly and bring the mixture to a gentle boil, then reduce the heat and simmer about 1 minute until the sauce is slightly thickened. Taste and adjust seasoning with additional fine sea salt and freshly ground black pepper as desired.
• Return the cooked shrimp to the skillet and add most of the handful of fresh basil leaves (thinly sliced or torn), reserving a small amount for garnish. Remove the skillet from the heat.
• When the pasta is finished cooking, reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained pasta to the skillet with the sauce and toss to coat the noodles evenly.
• If the sauce is too thick, add a little of the reserved pasta water a tablespoon at a time until you reach your desired consistency.
• Garnish with the remaining basil leaves and serve immediately.