Description
This shrimp pasta is creamy but light and loaded with plump, juicy shrimp. The sauce will win you over. It is nothing short of gourmet. You can add just about any kind of seafood to this: lobster, scallops, or even salmon.
Ingredients
- 1 pound Medium Raw Shrimp, Shell Removed
- 3 Tablespoons Olive Oil, Divided
- 6 Medium Tomatoes, Diced
- 1 Small Onion, Or ¼ Cup Green Onion, Finely Chopped
- ¼ teaspoons Hot Chili Flakes
- ½ teaspoons Dried Basil, Or 2 Tablespoons Chopped Fresh Basil
- 1 clove Garlic, Pressed
- 4 Tablespoons Unsalted Butter
- Salt And Pepper, to taste
- 1 cup Dry White Wine (Don’t Use Sweet Wine)
- ¾ pounds Spaghetti Or Angel Hair Pasta
- ½ cups Heavy Cream
- Parmesan, To Serve
Preparation
1. 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 them halfway through cooking. Set aside.
2. Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan. Season with pepper.
3. Add the wine and cook over medium/high heat until mixture is soft and most of the wine has evaporated. You will have about ¼ cup liquid remaining.
4. Cook pasta in salted water with remaining 1 tablespoon olive oil, according to the package instructions, until al dente (tender but firm to the bite). Rinse, drain and set aside.
5. Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes.
6. Toss the pasta with the sauce. Sprinkle with Parmesan and serve!
