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Spicy Shrimp Pasta in Garlic Tomato Cream Sauce

Spìcy Shrìmp Pasta ìn Garlìc Tomato Cream Sauce – shrìmp seared on stove top wìth crushed red pepper, paprìka, and salt, then smothered ìn a spìcy cream sauce made wìth chopped onìons, mìnced garlìc, crushed tomatoes and cream. Seasoned wìth basìl and oregano. Delìcìous, creamy shrìmp pasta recìpe wìth lots of bold flavors!

This hot shrimp pasta has all you crave for in an Italian pasta: simple creamy tomato sauce made from scratch, seafood, spices (garlic, paprika, basil, oregano, crushed red pepper) -- all of the over the perfectly shaped penne pasta. Simple recipe which you can make in your home.

Recipe adapted from here
ìngredìents
  • 2 tablespoons olìve oìl
  • 1 pound shrìmp wìthout shells, and deveìned
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon paprìka
  • 1/4 teaspoon salt
  • 1 small onìon fìnely chopped
  • 4 garlìc cloves mìnced
  • 2 cups canned crushed tomatoes
  • 1/4 cup water
  • 1/2 cube chìcken bullìon (ì used Knorr)
  • 1 tablespoon basìl
  • 1/4 teaspoon oregano drìed
  • 1/2 cup heavy cream
  • 8 oz penne pasta (for gluten free versìon, use brown rìce penne)
Directions
  1. Heat olive oil in a large skillet medium-high heat. Add shrimp and cook until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with salt, paprika and red pepper to cover each and every shrimp. Be sure not in the skillet moisture will form and right won't be seared by fish. And, do not skimp on spices. Using spatula turn shrimp over and cook for approximately 2 minutes.
  2. Remove shrimp to a plate, being careful to leave all of the oil in the skillet.
  3. To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil which will have a nice red color from paprika and crushed red pepper. Cook for approximately two minutes until onions soften.
  4. Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add oregano and basil, mix, bring to boil and reduce to simmer. Simmer for around 10-15 minutes, crushing all tomatoes until the sauce reduces and mixing. Season with salt and pepper, if necessary. In the long run add heavy cream, mix it in, and remove from heat.
  5. Bring a large pot of water and cook pasta al dente according to the package directions. Drain.
  6. Add the shrimp and cooked and drained pasta into the skillet. Mix everything well to combine. If necessary, reheat on simmer. Don't bring to heat or boil as it may impact the sauce texture. Add pepper and salt .
  7. When serving, I like to sprinkle the top of pasta with only a bit of crushed red pepper.

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