This recipe evolved from a memory the Sergeant had of a hearty old-school pasta dish he enjoyed at a restaurant on Arthur Ave back in the 90s. After describing it to me, and a few trial and error attempts, I was finally able to recreate the sensational, creamy sun-dried tomato and shrimp delight he remembered. Add this to your list of unforgettable, perfect for any occasion, pasta dinners. Enjoy!

Ingredients:

• 18 ounces Gluten Free Egg Tagliatelle
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, finely chopped
• 1 1/2 pounds jumbo cooked shrimp, tail shells removed
• 1 8.5 ounce jar sun-dried tomatoes in olive oil, roughly chopped (olive oil retained)
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 1 1/2 cups Parmigiano Reggiano, grated
• 1/2 cup heavy cream

Instructions:

• Cook and drain pasta as directed.
• In a large skillet sauté olive oil and garlic over medium to low heat until fragrant.
• Add shrimp and sauté for five minutes.
• Stir in sun-dried tomatoes, with olive oil from the jar and cook until liquid boils, approximately seven minutes.
• Add salt and pepper. Stir until seasoning coats shrimp.
• Turn heat to low and add butter, cheese, and cream. Stir well.
• Bring to boil and simmer for five more minutes.
• Toss pasta with sauce until well-coated.
• Serve immediately.