Shrimp Pasta with Creamy Tomato Basil Sauce
Ingredients
The pasta
The sauce
-
2
Tablespoons
extra-virgin olive oil
-
1
pound
jumbo shrimp, peeled and deveined
-
1
teaspoon
sea salt
-
1
teaspoon
freshly-ground black pepper
-
1
cup
diced white onion
-
6
cloves
garlic, minced
-
1
14-ounce can
crushed tomatoes
-
1
14-ounce can
diced fire-roasted tomatoes, drained
-
3
Tablespoons
fresh basil leaves
-
¼
teaspoon
crushed red pepper flakes
-
¼
teaspoon
dried oregano
-
a pinch
granulated sugar (optional)
-
⅓
cup
heavy cream
Optional toppings
-
freshly-grated Parmesan cheese
-
extra fresh basil
-
extra crushed red pepper flakes
Instructions
- 1. Cook the pasta al dente in salted boiling water according to package instructions, then drain and set aside.
- 2. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat, add the shrimp, and season with salt and pepper. Sauté until cooked through and pink, then set aside.
- 3. In the same pan, add the remaining olive oil and sauté the onion until soft. Stir in the garlic and cook until fragrant.
- 4. Add the crushed and diced tomatoes, basil, red pepper flakes, oregano, sugar, and remaining salt and pepper. Simmer until thickened.
- 5. Stir in the heavy cream and combine with the cooked pasta and shrimp. Toss to combine.
- 6. Serve immediately with optional toppings, or store in containers.
Nutrition Facts (estimated)
Servings
6-8
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
200mg
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