Shrimp with Fusilli and Sun Dried Tomato Sauce



Serving size

4 ounces shrimp with 2 ounces pasta
30 Minutes

This recipe can easily be multiplied or divided by 2. Makes great leftovers and keeps well in the refrigerator 2-3 days. Reheat very gently so the shrimp don’t get overcooked.

Shrimp with Fusilli and Sun Dried Tomato Sauce


3 quart Water
8 ounce Whole wheat Fusilli (or gluten free fusilli)
2 tsp. Olive oil
3 clove Garlic, raw (thinly sliced)
2 medium (about l2 ounces) Leeks (thinly sliced crosswise; keep white and green parts separate)
1/2 cup 2% milk
1/8 tsp. Salt
2 tsp. Paprika
1 to taste Black pepper
16 ounce Shrimp, raw (peeled, deveined and halved lengthwise)
3 ounce Semisoft goat cheese
4 Tbsp. Sun dried tomato paste
1 Tbsp Fresh basil (chiffonade)


Place the water in a large stock pot over high heat.

When the water boils add the pasta.

While the pasta is cooking place a large skillet over medium high heat.

Add the olive oil and then the garlic.

Cook for about one minute stirring frequently and then add the dark green part of the leeks.

Cook, stirring frequently, for about 3 minutes.

Add the white part of the leeks.

Cook the leeks and garlic for about 5 minutes, stirring frequently.

Add the milk, salt, paprika, pepper, shrimp, goat cheese and sun dried tomato paste.

Cook for about 8 to 10 minutes. Toss frequently.

When the shrimp is cooked through and the cheese melted, the sauce should be thick. If it is too thick, add water from the pasta pot one tablespoon at a time.

Drain the pasta but reserve about 1/2 cup of the pasta water.

Add the pasta to the skillet and toss well until coated.

If the sauce is too thick, add pasta water one tablespoon at a time.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


This is a low sodium recipe.

Recipe Notes

it’s pretty easy to find tomato paste with no added salt, but that’s not the case with sun dried tomato paste. Generally I have found this to be in the neighborhood of 500 milligrams of sodium per tablespoon. This is a good example of being cautious with ingredients and looking carefully at labels. Salty ingredients add flavor and enough sodium that less added salt is needed.

"Cheese - milk's leap toward immortality."

Clifton Fadiman, Author