Shrimp Pasta with Creamy Tomato Basil Sauce
- Yield 6
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Shrimp Pasta with Creamy Tomato Basil Sauce is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 12 ounces dried pasta (I used penne)
- 2 Tablespoons extra-virgin olive oil
- 1 pound jumbo shrimp, peeled and deveined
- 1 teaspoon sea salt, divided
- 1 teaspoon freshly-ground black pepper, divided
- 1 cup diced white onion (about 1 small onion)
- 6 garlic cloves, minced
- 1 (14-ounce) can crushed tomatoes
- 1 (14-ounce) can diced fire-roasted tomatoes, drained
- 3 Tablespoons julienned or chopped fresh basil leaves
- 1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling
- 1/4 teaspoon dried oregano
- pinch of granulated sugar (optional)
- 1/3 cup heavy cream
- optional toppings: freshly-grated Parmesan cheese, extra fresh basil, extra crushed red pepper flakes
Method
Leave pasta al dente in a large stockpot of generously-salted boiling water according to package instructions. Tip off and keep nearby.
While that cooks, as the pasta water is heating, heat 1 Tablespoon olive oil in a large saute pan over a medium burner. Tip in shrimp and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Then saute for 4-6 minutes, flipping once or twice, until the shrimp are cooked through and pink and no longer translucent. Move the shrimp to a separate plate and keep nearby.
Put back the saute pan to the stove and increase heat to medium-high. Tip in the remaining 1 Tablespoon olive oil, then add the onion and give it a stir to coat it evenly with the olive oil. Cook for 4-5 minutes until the onion is soft and translucent, stirring occasionally. Then mix in the garlic, and saute for an additional 1-2 minutes or until the garlic is fragrant, stirring occasionally. Tip in in the crushed and diced tomatoes, basil, crushed red pepper flakes, oregano, sugar, and the remaining
Then once the pasta is cooked and drained, combine it with the creamy tomato basil sauce and the cooked shrimp, and toss until combined.
Plate while it is hot, with the skippable toppings if desired. Or move to a sealed container (such as Reynolds Heat & Eat Containers) and refrigerate for up to 3 days, or freeze for up to 3 months.
