Pasta with Shrimp in Tomato Cream
Indulge in the comforting elegance of Pasta with Shrimp in Tomato Cream, a dish that transforms weeknight dining into a gourmet experience. This recipe pairs tender, juicy shrimp with a velvety tomato-cream sauce infused with garlic, onions, and a hint of red pepper flakes for a subtle kick. The sauce clings perfectly to al dente spaghetti, creating a symphony of flavors that’s further enriched by fresh basil and Parmesan cheese. Ready in just 40 minutes, this restaurant-quality pasta is perfect for a cozy dinner or special occasion. Serve it with crusty bread and a crisp salad, and let every bite transport you to Italian-inspired bliss.
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Recipe Information
Ingredients
- 12 ounces spaghetti (or pasta of choice)
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 14 ounces crushed tomatoes (canned)
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 0.5 teaspoons red pepper flakes (optional, for heat)
- 0.25 cup fresh basil, chopped (plus more for garnish)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 quarts water
- 1 tablespoon salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp in a single layer, season with a pinch of salt and pepper, and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add 2 tablespoons of butter. Once melted, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the crushed tomatoes and stir to combine. Cook for 5 minutes, allowing the sauce to simmer gently. Season with 1 teaspoon of salt, 0.5 teaspoons of black pepper, and red pepper flakes (if using).
Reduce the heat to low and stir in the heavy cream. Cook for 2 minutes until the sauce is slightly thickened. Taste and adjust seasoning if needed.
Return the cooked shrimp to the skillet along with the chopped basil. Toss to combine and heat through for 1-2 minutes.
Add the drained pasta directly into the sauce. Toss well to coat. If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Sprinkle the grated parmesan cheese over the pasta and toss again. Serve hot, garnished with additional fresh basil and more parmesan if desired.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1239 mg | 413% | |
| Sodium | 11534 mg | 501% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 23.9 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1603 mg | 123% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2506 mg | 53% | |
*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.
