Spaghetti with Shrimp in a Creamy Tomato Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This Shrimp spaghetti has the best light tomato cream sauce. This feels like dining in an Italian restaurant.
- 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
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!