Pasta with Goat Cheese, Sun-Dried Tomatoes, and Shrimp

by Shawnda on April 19, 2009

in Pasta, Rice, and Grains,Seafood

Whole Wheat Pasta with Goat Cheese, Sun-Dried Tomatoes, and Shrimp

I rarely walk into the kitchen without a plan. I’m just not a fly-by-the-seat-of-my-britches kinda girl. No shame in my game – I leave that stuff to the pros. Or to the far more creative and patient.

Sometimes the best meals are born out of hard work, research, and trial-and-error. The bookshelves full of cookbooks in the den proves that. Others are born on out of impulse, although I think “desperation” might be a more accurate description of what sometimes goes on around here.

Whole Wheat Pasta with Goat Cheese, Sun-Dried Tomatoes, and Shrimp

How did the line from that movie go? You got kool-aid, no sugar; peanut butter, no jelly; ham, no burger…

Like quiche, pasta is one of those dishes that’s perfect to use up a random collection of leftover and seemingly mismatched ingredients. Like the one last tablespoon of butter that’s wrapped like a mummy in confetti-like scraps of its original paper, a slice of lemon that doesn’t have an accompanying glass of sweet tea, and a how-long-has-that-been-in-there bag of uncooked shrimp from the bottom of the freezer.

Voila! Dinner.

Whole Wheat Pasta with Goat Cheese, Sun-Dried Tomatoes, and Shrimp

I feel like I should get a gold star – or better, a cookie – for quoting Chris Tucker and using the word “britches.” And all in the same post.

Pasta with Goat Cheese, Sun-Dried Tomatoes, and Shrimp
8 oz pasta (I used whole wheat spaghetti)
1 Tbsp olive oil
1 Tbsp unsalted butter
1 clove garlic
1/2 tsp red pepper flakes
1/2 cup chopped sun-dried tomatoes*
8 oz shrimp, peeled and deveined
1 lemon wedge
2 oz goat cheese
Chopped fresh parsley, for serving

Add pasta to a pot of boiling water and cook according to package directions. Reserve 1/4 cup of pasta water before draining.

Heat oil and butter over medium high heat in a saute pan. Add garlic and red pepper, stirring and cooking until garlic just begins to brown. Add sun-dried tomatoes and shrimp, cooking shrimp thoroughly. Turn off the heat. Squeeze the juice from the lemon wedge and crumble the goat cheese over the hot shrimp.

Add pasta to saute pan with a bit of the reserved pasta water. Toss until pasta is coated, adding more water to reach desired consistency. Divide between two bowls and garnish with fresh parsley.

* I always buy “sun-ripened” tomatoes. Moisture-wise, they’re a happy medium between tomatoes packed in oil and the completely dehydrated tomatoes that you have to recharge with hot water. You can eat these straight from the package :) If you have oil-packed tomatoes, drain the oil. If you use completely dry tomatoes, I’d recharge them a bit to soften them.

Yields: 2 servings
Source: Confections of a Foodie Bride

Originally uploaded by Confections of a Foodie Bride.


{ 21 comments… read them below or add one }

1 VeggieGirl April 19, 2009 at 6:02 am

I always have to have a plan too – your pasta dish looks fabulous!!


2 Kevin April 19, 2009 at 6:32 am

This pasta sounds really tasty! I always like it when last minute throw together meals turn out great like this!


3 Melissa April 19, 2009 at 8:43 am

That looks great. I love those kinds of creations.


4 Psychgrad April 19, 2009 at 12:33 pm

This is exactly the kind of meal that I like. Plus, using up random bits of food is perfect!


5 Christelle Vaillant April 19, 2009 at 4:14 pm

This dish looks stunning!
I’d definitely give you a gold star for this very inspired recipe :) (they are the best ones always :))


6 Cara April 19, 2009 at 4:55 pm

Pasta/shrimp/tomatoes/goat cheese is one of my favorite improv meals too :)


7 cheffresco April 19, 2009 at 6:24 pm

Yum!! I’m definitely going to make this! We love cooking with shrimp – and I like the addition of goat cheese too


8 Joelen April 20, 2009 at 10:21 am

Sundried tomatoes and goat cheese is a winning combo, especially with shrimp! Looks fantastic!


9 Carrie April 20, 2009 at 1:56 pm

This look so good! Goat cheese, shrimp, and sundried tomatoes are some of my favorite foods, so I know that I’d love this recipe! I love the idea of using goat cheese to make the sauce.


10 Kerstin April 20, 2009 at 8:09 pm

Goat cheese and sun dried tomatoes are two of my favorite ingredients – I’m sure your pasta was amazing!!


11 patsyk April 21, 2009 at 10:35 am

Sometimes my favorite meals are whipped up based on what we happen to have at the end of the week. This dish looks like something we’d enjoy!


12 Colleen April 21, 2009 at 10:39 am

Some of my favorite flavors to go with pasta here – delicious!


13 Jen April 26, 2009 at 12:00 pm

That really looks good! I think I gotta try that..


14 Katerina May 4, 2009 at 7:48 am

This looks great! I love goat cheese but I wouldn’t have paired sun dried tomatoes with shrimp, I will have to try it!


15 AndreaQ May 5, 2009 at 9:22 pm

This looks so yummy! And your pictures are beautiful!


16 sara October 23, 2009 at 11:52 am

Looks like a good recipe to me. Simple recipes are always the best. I’m gonna try to add this to my regular list of pasta recipes.


17 Uta Holtzmann May 6, 2010 at 9:03 am

Such a perfect dish, simple instructions, relatively easy to make not to mention positively delicious, the whole family adored it, appreciate it very much.


18 Ruby May 20, 2010 at 1:53 pm

This is so Yummy! very similar to “Pasta Capri” from Cafe Express! except they add sauteed spinach. What can I use as a substitute for goat cheese? I dont like how it smells!


19 foodiebride May 21, 2010 at 8:24 am

Hmm, if I weren’t adding goat cheese, I’d probably just add a little cream to the pasta so I wouldn’t lose the creaminess that the goat cheese – and then top with whatever cheese I had on hand.


20 Megan May 29, 2012 at 6:01 pm

This is a great, easy dinner….and my husband loves it. Making it for the third time tonight!


21 Sonya February 12, 2014 at 7:51 am

I was very inspired by your recipe, but made a few changes by serving the goat cheese shrimp pasta over a bed of sauce (made from reconstituted sundried tomatoes), and topping the dish with avocado slices. The cool, creaminess of the avocado was a great paring to the tanginess of the goat cheese and tomatoes). A final sprinkling of cilantro and Cojita. Yum!


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