Shrimp and Pasta in a Tomato Chile Cream Sauce
Indulge in the bold and comforting flavors of Shrimp and Pasta in a Tomato Chile Cream Sauce, a dish that effortlessly combines elegance with spicy, creamy decadence. Tender, pan-seared shrimp are paired with perfectly cooked linguine, all enveloped in a rich tomato sauce infused with a hint of heat from red chile flakes and a luscious touch of heavy cream. Grated Parmesan cheese and fresh basil elevate the dish with their savory and aromatic profiles, creating a restaurant-worthy meal you can enjoy at home. Ideal for weeknight dinners or special occasions, this 40-minute recipe is a symphony of textures and flavors, with customizable heat levels to suit your palate. Serve it hot with a sprinkle of extra Parmesan and a slice of crusty bread for the ultimate Italian-inspired experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 0.5 teaspoon dried red chile flakes
- 0.75 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 8 ounces linguine pasta
- 4 quarts water
- 2 tablespoons additional salt (for boiling pasta)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Season the shrimp with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and sauté for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set them aside.
In the same skillet, melt 2 tablespoons of unsalted butter. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 additional minute.
Pour in the crushed tomatoes and dried red chile flakes. Stir well and let the mixture simmer for 5 minutes to thicken slightly.
Lower the heat to medium-low and stir in the heavy cream. Let it simmer for 3 minutes, then add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Return the cooked shrimp to the skillet along with the chopped fresh basil. Toss to coat the shrimp in the sauce.
Add the cooked linguine to the skillet and toss everything together. If the sauce is too thick, thin it out with a splash of the reserved pasta water.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with extra Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 16653 mg | 724% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.3 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1108 mg | 24% | |
*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.
