"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Pasta with Creamy Tomato Basil Sauce Recipe

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This recipe for Shrimp Pasta with Creamy Tomato Basil Sauce, by , is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy

Category:
Category:

Ingredients:  
Ingredients:  
12 oz dried pasta
1 T. EVOO
1 lb. jumbo shrimp (peeled & deveined)
1 t. sea salt (divided)
1 t. black pepper (divided)
1 c. white onion (diced)
6 cloves garlic (minced)
1 14 oz. can crushed tomatoes
1 14 oz. can diced fire-roasted tomatoes (drained)
3 T. basil (julienned or chopped)
1/4 t. crushed red pepper flakes
1/4 t. dried oregano
1/3 c. heavy cream

Directions:
Directions:
Cook pasta al dente in a large stockpot of generously-salted boiling water according to package instructions. Drain & set aside.

Heat 1 T. olive oil in a large saute pan over medium heat. Add shrimp and season evenly with 1/2 t. salt & 1/2 t. pepper. Then saute for 4-6 minutes, flipping once or twice, until the shrimp are cooked through, pick & no longer translucent. Transfer the shrimp to a separate plate and set aside.

Return the saute pan to the stove & heat to medium-high heat. Add the remaining 1 T. olive oil, then add onion & stir to evenly coat with oil. Saute for 4-5 minutes until onion is soft and translucent, stirring occasionally. Add in the crushed & diced tomatoes, basil, crushed red pepper flakes, oregano, and remaining salt & pepper. Stir to combine. Bring mixture to a simmer, then reduce heat to medium & simmer (uncovered) for 8-10 minutes, or until the mixture is reduced and is fairly thick. Stir in the heavy cream until combined.

Once pasta is finished, drain & combine with sauce/shrimp. Toss until combined.

Personal Notes:
Personal Notes:
I think this tastes better with chicken.

 

 

 

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