Creamy Sundried Tomato Shrimp – Recipe!

Sundried tomatoes with creamy mascarpone cheese and a touch of garlic create a beautiful sauce for shrimp.  This Creamy Sundried Tomato Shrimp recipe is super simple and made in a skillet on the stove top in minutes, and can be enjoyed tossed with pasta, over rice, or enjoyed straight from the pan.

I used julienned sundried tomatoes in oil for simplicities sake and added garlic cloves and some dried seasonings from the pantry before pulverizing in a food processor.  The glowing sundried tomato mix is not quite a pesto, because they’re no nuts in it, however its lovely texture and sweet flavors compliment shrimp beautifully for a quick and tasty meal.

I used frozen shrimp in the recipe, no need to defrost and in a few minutes time they come to life and poach with ease.  The mascarpone cheese adds earthiness and plays with the tomatoes until they become slightly creamy — another flavorful note that will impress your palate.  I served this meal straight from the skillet with rustic bread.

Ingredients

8 ounces sundried tomatoes in oil

2 cloves garlic

1 1/2 teaspoon salt

1 teaspoon dried Italian seasoning

1/4 teaspoon red pepper flakes

1 cup red onion, diced

2/3 pound large frozen shrimp, deveined and peeled

1/3 cup mascarpone cheese

1/4 cup fresh parsley, chopped

olive oil for cooking

(Serves 3-4)

To Prepare:

1. In a food processor, add sundried tomatoes, garlic, salt, Italian seasoning and red pepper flakes.  Puree until chunky smooth, about 1 minute, set aside.
2. In a large skill, add 2 teaspoons olive oil and red onion and sauté for 3 minutes.  Add sundried tomato mixture and stir.  Cook for 2 minutes, while stirring.
3. Add shrimp and cover skillet with lid.  Cook for 3 minutes, remove lid.  Continue to cook for 1 minute.
4. Add mascarpone cheese and stir.  Continue stirring until combined with sundried tomatoes.
5. Sprinkle parsley over top and serve hot.  Enjoy!