Pasta with Shrimp Sauce
Dive into the vibrant flavors of this Pasta with Shrimp Sauce, a dish that combines delicate seafood and creamy indulgence for an unforgettable meal. Perfectly al dente pasta is coated in a rich sauce made from fresh cherry tomatoes, heavy cream, and Parmesan cheese, while tender, sautéed shrimp add a touch of elegance and protein. Infused with garlic, crushed red pepper flakes, and fresh herbs like parsley and basil, this recipe strikes the perfect balance between comfort and sophistication. Ready in just 35 minutes, this crowd-pleasing seafood pasta is ideal for weeknight dinners or special occasions alike. Serve it warm with a sprinkle of fresh Parmesan for a restaurant-quality finish that's sure to impress.
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti or fettuccine)
- 1 lb Large shrimp, peeled and deveined
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 1.5 cups Cherry tomatoes, halved
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat.
Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the shrimp to the skillet in a single layer. Season with half the salt (1/2 tsp) and pepper (1/4 tsp). Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the cherry tomatoes. Cook for 3-4 minutes until they soften and release their juices, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Let it simmer gently for 2-3 minutes.
Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, use the reserved pasta water a few tablespoons at a time to thin it to your desired consistency.
Add the cooked shrimp back to the skillet, along with the chopped parsley and basil. Stir to combine and let simmer for 1-2 minutes to meld the flavors.
Toss the cooked pasta with the shrimp sauce until evenly coated.
Serve warm, garnished with additional Parmesan cheese and fresh herbs, if desired.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 669 mg | 14% | |
*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.
