Description
This shrimp pasta with creamy tomato basil sauce offers a luscious and comforting meal, combining tender jumbo shrimp with a rich, flavorful sauce made from fire-roasted tomatoes, fresh basil, and a touch of heavy cream. Perfect for a quick weeknight dinner or a casual gathering, this dish delivers a delightful balance of tangy, creamy, and mildly spicy flavors.
Ingredients
Scale
Pasta
- 12 ounces dried penne pasta
Shrimp
- 1 pound jumbo shrimp, peeled and deveined
- 1 teaspoon sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
Sauce
- 1 cup diced white onion (about 1 small onion)
- 6 garlic cloves, minced
- 1 (14-ounce) can crushed tomatoes
- 1 (14-ounce) can diced fire-roasted tomatoes, drained
- 3 tablespoons julienned or chopped fresh basil leaves
- 1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling
- 1/4 teaspoon dried oregano
- Pinch of granulated sugar (optional)
- 1/3 cup heavy cream
Optional Toppings
- Freshly grated Parmesan cheese
- Extra fresh basil
- Extra crushed red pepper flakes
Instructions
- Cook the pasta: Bring a large stockpot of generously salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté the shrimp: While the pasta water heats, heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Season the shrimp evenly with half the salt and pepper (1/2 teaspoon each). Add the shrimp to the pan and sauté for 4 to 6 minutes, flipping once or twice, until the shrimp are pink, cooked through, and opaque. Remove the shrimp from the pan and set aside.
- Prepare the sauce: Return the sauté pan to the stove and increase the heat to medium-high. Add the remaining 1 tablespoon olive oil. Stir in the diced onion and sauté for 4 to 5 minutes until the onion is soft and translucent, stirring occasionally. Add the minced garlic and cook for another 1 to 2 minutes until fragrant. Stir in the crushed tomatoes, diced fire-roasted tomatoes, fresh basil, crushed red pepper flakes, dried oregano, the remaining salt and pepper, and the pinch of sugar (if using). Bring the mixture to a simmer, then reduce heat to medium and let it simmer uncovered for 8 to 10 minutes until the sauce thickens. Stir in the heavy cream until fully combined.
- Combine pasta, shrimp, and sauce: Add the drained pasta and cooked shrimp to the pan with the creamy tomato basil sauce. Toss everything together gently to coat the pasta and shrimp evenly with the sauce.
- Serve: Serve the shrimp pasta immediately, garnished with optional toppings like freshly grated Parmesan cheese, extra fresh basil, and crushed red pepper flakes if desired. Leftovers can be stored in a sealed container in the refrigerator for up to 3 days or frozen for up to 3 months.
Notes
- Use jumbo shrimp for the best texture and flavor.
- Be careful not to overcook the shrimp; they cook quickly and become rubbery if left too long.
- Pinch of sugar helps balance the acidity of the tomatoes but is optional.
- For a lighter version, substitute half-and-half or milk for the heavy cream, but the sauce will be less rich.
- This dish stores well in the fridge and can be reheated gently on the stove or in the microwave.
- Add extra crushed red pepper flakes if you prefer spicier pasta.
