Spaghetti with Shrimp in a Creamy Tomato Sauce
The flavors of this dish are so nice. I always enjoyed a good tomato and cream sauce. You can add just about any kind of seafood to this; lobster, scallops or even salmon. All three are on my to-do list. The sauce is nothing short of gourmet!
Servings: 6
Ingredients
- 1 lb medium raw shrimp peeled and deveined
- 3/4 lb spaghetti or angel hair pasta
- 1 Tbsp olive oil
- 6 medium tomatoes diced
- 1 small onion or 1/4 cup green onion, finely chopped
- 1/4 tsp hot chili flakes
- 1/2 tsp dried basil or 2 Tbsp chopped fresh basil
- 1 garlic clove pressed
- 4 Tbsp unsalted butter
- 1 cup dry white wine avoid sweet wine
- 1/2 cup heavy cream
- salt and pepper to taste
- Parmesan to serve
Instructions
- Peel shrimp and dry on paper towels. Lightly season shrimp with salt and pepper and saute in 2 tablespoons olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping the shrimp halfway through cooking. Set aside.
- Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper. Add the wine and cook over med/high heat until mixture is soft and most of the wine has evaporated. You will have about 1/4 cup liquid remaining.
- Cook pasta in salted water with 1 tablespoon olive oil, according to the package instructions until al dente (tender but firm to the bite). Rinse, Drain and set aside.
- Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes. Season to taste with salt and pepper.
- Toss the pasta with the sauce. Sprinkle with Parmesan and serve!