How To make Fettucini with Sun Dried Tomatoes

Creamy Shrimp Pasta with Sun-Dried Tomatoes

Creamy shrimp pasta with sun-dried tomatoes is a delicious, quick and easy meal that takes just 20 minutes to prep and make. Spaghetti noodles are tossed in a thick and creamy sauce packed with shrimp and sun-dried tomatoes. It's rich, silky, and so so good. Seafood pasta has seriously never tasted so good. It's the perfect meal to serve for lunch on the patio, on busy weeknights, or a fancy dinner to impress your guests.

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Curly Fettuccine with Sundried Tomatoes, Herbs and Rocket | Good Chef Bad Chef S11 Ep44

Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.

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Fettucine with Creamy Chicken and Sun dried Tomato recipe

Fettucine with Creamy Chicken and Sun dried Tomato recipe
Ingredients
8 ounces, weight Whole Wheat Fettucine (spaghetti Or Linguine Would Also Work)
1-½ cup Cooked Diced Or Shredded Chicken
1 cup Jarred Marinated Artichoke Hearts, Chopped
2 cups Chopped Fresh Baby Spinach (about 3 Big Handfuls)
⅓ cups Sun-dried Tomato Pesto (also In My Recipe Box)
1 whole Green Onion, Sliced Thinly
2 ounces, weight Goat Cheese, Plus More For Garnish
⅛ teaspoons Salt And Black Pepper (or To Taste)
Preparation Instructions
Bring a large pot of water to boil. Add 2 tablespoons salt to the water, then add pasta. Cook according to package directions, until al dente. Meanwhile, prepare other ingredients.

When pasta is finished cooking, remove a cup of the pasta water from the pot and set aside. Drain remaining water and place cooked pasta in a large bowl. Add remaining ingredients and stir until the pesto and goat cheese have coated everything and the spinach has wilted. If it gets too thick and cumbersome, add reserved pasta water a few tablespoonfuls at a time to loosen things up. The pasta should be lightly coated with a sauce, but not watery.

Makes about 4 servings.

Sundried Tomato Fettuccine

Hey guys!! This easy lunch/dinner pasta dish is so easy to make. It's one of my high rated recipes, you'll love how it comes together for your guests.

Ingredients:
About 340g dried fettuccine (its hard to measure pasta, about 3-4 servings)
1 cup reserved pasta water
4 tbsp olive oil
5 cloves garlic, minced
1/2 cup sundried tomato halves, sliced
3-4 tbsp of diced tomatoes
1 tbsp tomato puree/paste
2 tbsp sugar
1/2 cup plain non-fat Greek yogurt
1/4 cup sour cream
1 1/2 cups baby spinach
Salt & pepper, to taste
2 tbsp mixed spices

Method
1 In a large pot, bring water to a boil, add 1 tbsp. of olive oil then add the fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.

2 In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.

3 While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.

4 Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.

5 slowly whisk in the Greek yogurt and sour cream mixture. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.

6 Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted,add in the cooked pasta and turn off the heat.

7 Toss to coat the pasta. If the mixture seems too thick, gradually add the reserved pasta water. (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).

Serve hot.