Shrimp Pasta with Creamy Tomato Basil Sauce Recipe

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Katie Garcia Modified: March 21, 2022
Shrimp Pasta with Creamy Tomato Basil Sauce Recipe

How To Make Shrimp Pasta with Creamy Tomato Basil Sauce

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes

Serves:

Ingredients

  • 12ozdried pasta,I used penne
  • 2tbspolive oil,extra-virgin
  • 1lbjumbo shrimp,peeled and deveined
  • 1tspsea salt,divided
  • 1tspblack pepper,freshly-ground, divided
  • 1cupwhite onion,diced, about small onion
  • 6garlic cloves,minced
  • 14oztomatoes,1 can, crushed
  • 14oztomatoes,1 can, diced fire-roasted, drained
  • 3tbspbasil leaves,julienned or chopped fresh
  • ¼tspred pepper flakes,crushed, plus extra for sprinkling
  • ¼tsporegano,dried
  • granulated sugar,pinch, optional
  • cupheavy cream
  • Parmesan cheese,freshly-grated, optional toppings: fresh basil, extra crushed red pepper flakes

Instructions

  1. Cook pasta al dente in a large stockpot of generously-salted boiling water according to package instructions.  Drain and set aside.

  2. Meanwhile, as the pasta water is heating, heat 1 tablespoon olive oil in a large saute pan over medium heat. Add shrimp and season evenly with ½ teaspoon salt and ½ teaspoon black pepper.  

  3. Then saute for 4-6 minutes, flipping once or twice, until the shrimp are cooked through and pink and no longer translucent.  Transfer the shrimp to a separate plate and set aside.

  4. Return the saute pan to the stove and increase heat to medium-high. Add the remaining 1 tablespoon olive oil, then add the onion and give it a stir to coat it evenly with the olive oil.  Saute for 4-5 minutes until the onion is soft and translucent, stirring occasionally.  

  5. Then stir in the garlic, and saute for an additional 1-2 minutes or until the garlic is fragrant, stirring occasionally. Add in the crushed and diced tomatoes, basil, crushed red pepper flakes, oregano, sugar, and the remaining ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine.  

  6. Bring the mixture to a simmer, then reduce heat to medium and simmer (uncovered) for 8-10 minutes, or until the mixture is reduced and is fairly thick. Stir in the heavy cream until combined.

  7. Then once the pasta is cooked and drained, combine it with the creamy tomato basil sauce and the cooked shrimp, and toss until combined.

  8. Serve immediately, with the optional toppings if desired. Or transfer to a sealed container (such as Reynolds Heat & Eat Containers) and refrigerate for up to 3 days, or freeze for up to 3 months.

Nutrition

  • Calories: 404.72kcal
  • Fat: 11.35g
  • Saturated Fat: 4.08g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 4.98g
  • Polyunsaturated Fat: 1.33g
  • Carbohydrates: 56.19g
  • Fiber: 4.09g
  • Sugar: 10.31g
  • Protein: 19.70g
  • Cholesterol: 113.37mg
  • Sodium: 738.67mg
  • Calcium: 91.55mg
  • Potassium: 597.93mg
  • Iron: 1.50mg
  • Vitamin A: 154.82µg
  • Vitamin C: 21.36mg
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