Italian Shrimp N Pasta
Indulge in the irresistible flavors of Italian Shrimp N Pasta, a vibrant dish that combines tender, juicy shrimp with perfectly cooked spaghetti or linguine in a luscious tomato-cream sauce. Infused with garlic, a hint of crushed red pepper, and the richness of Parmesan, this recipe strikes the perfect balance between hearty and elegant. Fresh basil and a splash of lemon juice brighten the dish, while a touch of reserved pasta water ensures the sauce clings effortlessly to every strand of pasta. Ready in just 40 minutes, this restaurant-quality meal is perfect for busy weeknights or impressing guests. Serve it hot with extra Parmesan for a comforting, gourmet experience!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces spaghetti or linguine
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 0.5 teaspoon crushed red pepper flakes
- 14 ounces canned diced tomatoes (with basil, garlic, and oregano)
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, freshly grated
- 0.25 cup fresh basil, chopped
- to taste salt
- to taste black pepper
- 1 tablespoon lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Pat the shrimp dry with paper towels and season with a pinch of salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and crushed red pepper flakes. Sauté for about 1 minute, or until fragrant.
Stir in the canned diced tomatoes, and bring the mixture to a gentle simmer. Allow it to cook for 5 minutes, stirring occasionally.
Lower the heat and add the heavy cream to the skillet. Stir to combine, then let the sauce simmer for another 2-3 minutes.
Gradually add the Parmesan cheese, stirring until melted and fully incorporated. If the sauce is too thick, stir in a bit of the reserved pasta water to reach your desired consistency.
Add the cooked shrimp back to the skillet, along with the cooked pasta. Toss everything together until the pasta and shrimp are evenly coated with the sauce.
Stir in the lemon juice and chopped fresh basil. Taste the dish and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with extra Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
