Stir Fried Shrimp in Aromatic Tomato Cream Sauce
Indulge in the rich, savory flavors of Stir Fried Shrimp in Aromatic Tomato Cream Sauce, a dish that strikes the perfect balance between elegance and comfort. Succulent shrimp are seared to perfection and bathed in a luxurious tomato cream sauce infused with garlic, shallots, smoked paprika, and a hint of oregano. Juicy cherry tomatoes add bursts of freshness, while optional red chili flakes provide a subtle kick for those who love spice. This quick and easy recipe, ready in just 35 minutes, is perfect for weeknight dinners but elegant enough for special occasions. Serve it over pasta, fluffy rice, or with crusty bread to soak up the creamy, herbaceous sauce. Bursting with basil and warm, aromatic spices, this recipe is a seafood lover's dream worth savoring.
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Recipe Information
Ingredients
- 500 g Shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 3 cloves Garlic (minced)
- 1 piece Shallot (finely chopped)
- 200 g Cherry tomatoes (halved)
- 120 ml Heavy cream
- 2 tbsp Tomato paste
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 0.5 tsp Red chili flakes (optional)
- 10 g Fresh basil (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 400 g Cooked pasta or rice (optional, for serving)
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet and season with a pinch of salt and black pepper. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and sauté the minced garlic and chopped shallot until fragrant and softened, about 2 minutes.
Add the halved cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
Stir in the tomato paste, smoked paprika, dried oregano, and red chili flakes (if using). Cook for 1 minute to toast the spices.
Reduce the heat to low and pour in the heavy cream. Stir until the sauce is smooth and evenly combined.
Season the sauce with the remaining salt and pepper, adjusting to taste if needed.
Return the cooked shrimp to the skillet and toss gently to coat them in the tomato cream sauce. Cook for 1-2 minutes, just to heat the shrimp through.
Remove the skillet from the heat and sprinkle the dish with freshly chopped basil.
Serve hot over cooked pasta or rice, or enjoy it as is with a side of crusty bread.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1096 mg | 366% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 12.7 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2436 mg | 52% | |
*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.
