I want to thank Donna Boyd for sharing this wonderful recipe. My dinner guests raved about the flavor of sundried tomatoes blended with the fresh shrimp and creamy goodness of the sauce.
2 lbs shrimp tails, peeled and deveined
Cajun seasoning, to taste
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons oil from jar of sun-dried tomatoes (make up with olive oil if needed)
1/2 cup oil-packed sun-dried tomatoes, drained and diced
1/2 cup finely chopped shallots
1/2 cup chicken broth
1-1/2 cups heavy cream
2 tablespoons chopped fresh parsley
pasta of choice, prepared per directions
1. Sprinkle shrimp with Cajun seasoning and set aside.
2. Heat oil in large skillet over medium heat. Add shrimp to skillet and cook, stirring occasionally, until just done. Transfer shrimp to a plate, leaving juices in pan, and cover shrimp to keep warm.
3. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, 1-2 minutes.
4. Add the chicken broth to pan and scrape up any browned bits to deglaze. Continue to cook until liquid has mostly evaporated, about 2 minutes.5 Reduce heat and stir in cream, any accumulated juices from resting shrimp, and the salt and pepper. Simmer about 2 minutes, until slightly thickened. Add shrimp back in, stir until heated through. Serve over pasta of choice. I prefer farfalle (bowtie pasta) with this recipe. Sprinkle fresh parsley over top.