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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



12 oz dried pasta
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

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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