How To Make Creamy Tomato Garlic Butter Shrimp
When your tummy calls for a seafood meal, that’s quick to prepare, our simple cream tomato garlic butter shrimp recipe makes it in under 20 minutes.
- 10ozdry weight linguinior any pasta
- 1mediumyellow oniondiced
- 2tbspbutteror olive oil
- 6garlic clovesminced
- 1lbjumbo shrimppeeled and deveined
- 2tspdried basil
- 14ozpassata sauceor marinara sauce
- ½chicken bullion cubecrushed
- 2tbspparsleyfresh chopped
- 1tspblack pepperfreshly-ground, divided
- pinchgranulated sugar
- ⅔cupmilkor half and half
- Parmesan cheesegrated, to serve
- parsleyextra fresh chopped, to serve
Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp sauce.)
Heat the butter in a large skillet or pan over medium heat.
Add the onion and fry until transparent. Stir in the garlic and fry until fragrant (about 30 seconds), then add in the shrimp with the basil and ½ teaspoon salt.
Sauté shrimp for 2 minutes on one side; flip and continue to sauté on the other side for a further minute.
Quickly add in the sauce, crushed bullion (or stock powder), parsley, pepper sugar and remaining salt.
Allow the sauce to heat through for another minute before adding the milk (or cream). Continue cooking for a further minute or until the shrimp are cooked through.
Once the pasta is cooked and drained, stir it through the creamy tomato sauce; toss until combined. Season with extra salt if desired.
- Calories: 630.51kcal
- Fat: 16.26g
- Saturated Fat: 8.76g
- Trans Fat: 0.25g
- Monounsaturated Fat: 3.87g
- Polyunsaturated Fat: 1.55g
- Carbohydrates: 86.60g
- Fiber: 5.28g
- Sugar: 27.14g
- Protein: 35.03g
- Cholesterol: 182.55mg
- Sodium: 1353.74mg
- Calcium: 407.85mg
- Potassium: 1165.02mg
- Iron: 4.00mg
- Vitamin A: 280.20µg
- Vitamin C: 24.08mg
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