How To Make Shrimp Pasta with Creamy Tomato Basil Sauce
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
- ⅓cupheavy cream
- Parmesan cheese,freshly-grated, optional toppings: fresh basil, extra crushed red pepper flakes
Instructions
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Cook pasta al dente in a large stockpot of generously-salted boiling water according to package instructions. Drain and set aside.
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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.
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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.
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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.
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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.
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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.
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Then once the pasta is cooked and drained, combine it with the creamy tomato basil sauce and the cooked shrimp, and toss until combined.
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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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