Materials:

• 1 box of spaghetti cooked according to package instructions
• Reserve 1/4 cup of cooked pasta water incase you need it to loosen up the sauce
• 1 lb. raw shrimp peeled and deveined
• 1 onion chopped
• 3 large garlic cloves diced
• 1/2 cup sun dried tomatoes chopped
• 1/2 cup chicken broth/ stock
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Process:

1. Cook spaghetti according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. Season the shrimp with salt and pepper. Mix well and set aside.
3. In a skillet with high sides add in some olive oil. Keeping the heat on medium high add in the onion. Season with a pinch of salt and cook the onion stirring often until the onion has softened.
4. Add in the garlic and cook until fragrant, about 60 seconds, making sure to stir the garlic so that it does not burn.
5. Add in the stock and let the mixture come to a simmer.
6. Add in the heavy cream and mix well to combine.
7. Season with salt, pepper, parsley, marjoram, oregano and red pepper flakes. Mix well and add in sun dried tomatoes.
8. Let the mixture cook for several minutes to allow the flavors to marry.
9. Add in the shrimp and cook for a few minutes on each side. Cooking times may vary depending on size of shrimp.
10. Once shrimp is fully cooked through remove from heat and add in the cooked pasta along with the grated parmesan. Mix well and add in the cooked pasta water if sauce seems too thick or pasta seems dry.
11. Mix well, plate and ENJOY!