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Spicy Shrimp Pasta with Creamy Tomato Sauce
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Servings:
6
Author:
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Course:
Main Course
Cuisine:
Italian
Keywords:
Pasta
shrimp
creamy
penne
Cream
creamy tomato
🧂 Ingredients
2 tbsp
olive oil
1 lb
shrimp
peeled & deveined
1/4 tsp
crushed red pepper
1/4 tsp
paprika
1/4 tsp
pink salt or kosher salt
1/2
onion
or full onion if you want more onion flavor
4-6 cloves
garlic
minced
2 cups
canned crushed tomatoes
or one 28oz can
1 cube
chicken bullion
1/4 cup
water
to dissolve the chicken bullion cube
1 tsp
dried basil
1 tsp
dried oregano
1/2 cup
heavy cream
8 oz
penne noodles
or more if you want more servings
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Instructions
1
Start by peeling and deveining the shrimp, unless you bought
pre-peeled/pre-deveined shrimp. I usually just get frozen shrimp that is ready
to cook. If your shrimp is frozen, place the shrimp in a colander and run under
hot water for 5 minutes or until the shrimp are not frozen anymore. I also like
to slice my shrimp in half so they are bite-sized!
2
Chop your onion and set aside. Mince your garlic and set aside with the onion.
Measure out the seasonings so they are ready to throw in, or you can just
eyeball it. The crushed red pepper, paprika, and salt will be added first and
together if you want to combine those in a ramekin. The basil and oregano will
be added to the sauce at the very end. Go ahead and start dissolving the chicken
bullion cube in the 1/4 cup of water. I drop the cube into the water and squish
it with a fork. You can also microwave it for a few seconds to really dissolve
it, but it will dissolve in the sauce later.
3
In the large pan, heat 1 tbsp of olive oil over medium-high heat. When the pan
is hot, add the shrimp and cook on one side for 2 minutes. Cover the shrimp with
the crushed red pepper, paprika, and salt. Flip the shrimp and cook another 2
minutes. Remove the shrimp from the pan and set them aside for later.
4
Add the remaining 1 tbsp of olive oil to the pan and leave it on medium-high
heat. Add the onion and garlic to the pan and cook for 5 or so minutes until the
onion are translucent and starting to char on the edges. That give the best
flavor! Be sure to stir the onions and garlic often.
5
While the onion and garlic are cooking, fill the large stock pot with water, add
a splash of olive oil, and set on high heat. Once the water is boiling, add the
pasta noodles and a pinch of salt and boil for 10-12 minutes. Usually large
stock pots of water takes a while to get boiling so I like to start this part
now.
6
Once the onions look done, add the crushed tomato. It may pop and try to spray
you so be careful! Add the 1/4 cup of water with the dissolved chicken bullion
cube to the pan also. You can crush the bits of bullion cube that didn't
dissolve all the way with your mixing spoon. Add the basil and oregano and leave
on medium-high heat until simmering.
7
Once the tomato sauce is bubbling, reduce the heat and cover the pan with the
lid and simmer for 15 minutes. Be sure to stir often.
8
The noodles should be done boiling around this time. Drain the noodles with a
colander and set aside with the shrimp.
9
Once the 15 minutes are up for the tomato sauce, reduce the heat all the way to
low and add the shrimp back to the pan. Give it a good stir. Slowly pour the
cream into the tomato sauce while stirring it all together. I like to pour with
one hand and stir with the other so the cream combines with the tomato sauce
evenly. It should make an orange-ish sauce. You can always add more cream or you
can add less cream if you want more of the tomato flavor.
10
Once the sauce is all combined and ready, add the cooked noodles to the pan and
stir to coat all of the noodles. Add more crushed red pepper, basil, oregano,
salt, etc. if you like. Let this sit over low heat and covered with the lid for
a few minutes while you get the plates/bowls ready to serve. When you're ready,
turn the heat off and serve hot! You can add parmesan cheese, fresh Italian
parsley, and/or more crushed red pepper to garnish and add flavor!
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