Shrimp Pasta in a tomato cream sauce

Shrimp Pasta in a tomato cream sauce

Shrimp was on sale again, and even though I LOVE my other Shrimp recipes, I still want to continue expanding our collection of recipes. So with shrimp, I try to alternate between a new recipe and a tried and true recipe.

This Shrimp Pasta in a tomato cream sauce hit it out of the ballpark. It tasted like a delicious shrimp pasta that you would get at a restaurant. In fact, when we were eating this dish, I realized why we rarely eat out anymore. I used to love to go out, and now, not so much. I realized it is because we make such good meals here at home now, our food is usually better than most restaurants. That, and I am a homebody who doesn’t like to leave the house much.

My kids gobbled it up. The skillet was almost completely gone by the end of the meal (probably 3 bites left). It reminded me a bit of my favorite, Butter Chicken, only with shrimp. This will be made often here at this house. Soooo Good! Next time you can pick up a pound of shrimp on sale, make this dish! You won’t be disappointed. And you’ll save yourself $15 or more per plate compared to a restaurant (We Spent $5 for a pound of shrimp, less than a $1 for the pasta, and probably less than $1 for the other ingredients… so for about $7ish we fed a family of 6 a restaurant quality dish. I served it with some homemade bread on the side. YUM!!)

Plus the great thing about seafood and pasta is that is cooks quick! Quick, easy, and delicious!

 

Ingredients:

  • Olive Oil
  • 1 lb shrimp – peeled and deveined
  • crushed red pepper
  • paprika
  • salt
  • small onion – finely chopped
  • 4 garlic cloves – finely chopped
  • 1 14oz can of diced tomatoes
  • 1 bullion cube dissolved in 1/2 cup boiling water
  • Oregano, basil, or Italian Seasoning
  • 1/2 cup heavy cream
  • 8 oz Pasta – any pasta will work. I used Rotini, but Penne or Spaghetti would work as well!

 

Directions:

Place olive oil in a large saute pan over medium-high heat. Add in your peeled, deveined shrimp. Generously sprinkle with Paprika and Crushed Red Pepper – making sure to season each shrimp. Sprinkle some salt on the shrimp as well. Cook shrimp until pink and cooked (only a few minutes on each side of the shrimp). Take the shrimp out of the pan, being sure to leave the oil behind, set aside.

Meanwhile, Cook your pasta according to box directions, drain, and set aside. Back in the saute pan, cook your onion and garlic in the leftover oil/spices. Cook until your onions have softened, about 2-3 minutes. Add in a can of tomatoes. Add in the dissolved bullion cube and water and the spices (Oregano, basil, or Italian Seasoning). Bring to a boil and then reduce to a simmer, crushing the tomatoes as it cooks. When the sauce has reduced, about 10 or so minutes, add in the heavy cream. Add in your Shrimp and pasta and simply heat on low until heated through and combined.

Eat and enjoy! YUM!

 

 

Shrimp Pasta in a tomato cream sauceShrimp Pasta in a tomato cream sauceShrimp Pasta in a tomato cream sauceShrimp Pasta in a tomato cream sauce

Shrimp Pasta in a tomato cream sauce

Ingredients

  • Olive Oil
  • 1 lb shrimp - peeled and deveined
  • crushed red pepper
  • paprika
  • salt
  • small onion - finely chopped
  • 4 garlic cloves - finely chopped
  • 1 14oz can of diced tomatoes
  • 1 bullion cube dissolved in 1/2 cup boiling water
  • Oregano, basil, or Italian Seasoning
  • 1/2 cup heavy cream
  • 8 oz Pasta - any pasta will work. I used Rotini, but Penne or Spaghetti would work as well!

Instructions

  1. Place olive oil in a large saute pan over medium-high heat.
  2. Add in your peeled, deveined shrimp.
  3. Generously sprinkle with Paprika and Crushed Red Pepper - making sure to season each shrimp.
  4. Sprinkle some salt on the shrimp as well.
  5. Cook shrimp until pink and cooked (only a few minutes on each side of the shrimp).
  6. Take the shrimp out of the pan, being sure to leave the oil behind, set aside.
  7. Meanwhile, Cook your pasta according to box directions, drain, and set aside.
  8. Back in the saute pan, cook your onion and garlic in the leftover oil/spices.
  9. Cook until your onions have softened, about 2-3 minutes.
  10. Add in a can of tomatoes.
  11. Add in the dissolved bullion cube and water and the spices (Oregano, basil, or Italian Seasoning).
  12. Bring to a boil and then reduce to a simmer, crushing the tomatoes as it cooks.
  13. When the sauce has reduced, about 10 or so minutes, add in the heavy cream.
  14. Add in your Shrimp and pasta and simply heat on low until heated through and combined.
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