A coastal twist on the classic Marry Me Chicken with the same signature creamy sun-dried tomato sauce. An effortless pasta perfect for weeknights or casual entertaining.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 500g shrimp, peeled and deveined
- 180g sun-dried tomatoes - preferably semi sun-dried
- Coarse (kosher) salt
- 500g linguine - or your preferred pasta shape
- 3 shallots, finely chopped
- 3 cloves garlic, finely chopped or grated
- 1 lemon
- 1x can (400g) tomato paste
- ¼ cup (125ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- Italian (flat leaf) parsley, chopped
-
Method
-
1Toss shrimp with 1 tablespoon (15ml) of oil from the sun-dried tomatoes and 1 teaspoon (5ml) coarse (kosher) salt. Chop the sun-dried tomatoes and set aside.
-
2Bring a large pot of water to a boil and generously season with coarse (kosher) salt. Cook the linguine until al dente. Drain, reserving 3 cups (750ml) of the pasta water.
-
3Add 2 (30ml) additional tablespoons of oil from the sun-dried tomato jar to the Le Creuset Signature 28cm Round Casserole and warm over medium heat. Add the shrimp in a single layer and sear for 3-4 minutes per side, until cooked through and lightly browned. Remove and set aside.
-
4Add shallots to the pot, season with coarse (kosher) salt and cook for about 4 minutes, until softened. Stir in the garlic and 1 teaspoon lemon zest and cook for 1 minute, until fragrant. Add the tomato paste and cook for 2 minutes more, until it deepens to a brick-red colour. Add the juice of ½ lemon, scraping up any browned bits from the bottom of the pot.
-
5Add 2 cups (500ml) of the reserved pasta water, followed by the cooked pasta and shrimp, and sun-dried tomatoes and stir to combine. Bring to a boil and cook for 1-2 minutes, until the sauce becomes glossy and coats the pasta, adding more pasta water as needed. Turn off the heat, then stir in the heavy cream and butter until smooth and creamy.
-
6
While any sun-dried tomatoes will work, seek out semi sun-dried tomatoes for a softer texture and concentrated flavour to add extra depth to the sauce.
Tools for perfection
More of our favorite recipes
Find everything from classic dishes, beautiful cakes and exotic specialities.
RECIPE
Bouillabaisse
This classic one-pot Provencal fisherman’s stew is a reminder of how simple ingredients can yield extraordinary results.
WE USED
Cast Iron Round Casserole
RECIPE
Eggs en Cocotte
A classic French baked egg breakfast, individually served with sour cream and bread.
RECIPE
Classic Ratatouille
An iconic French vegetable dish that captures the polish and restraint of French cooking – colourful, comforting, and served with polenta or pasta.
RECIPE
Roasted Provencal Fish
This one-pan roasted fish recipe is a vibrant, rustic dish that brings the flavours of the South of France straight to the table.
