Spaghetti with Shrimp in a Creamy Tomato Sauce

• Seafood

  • 1 lb Shrimp, medium raw

• Produce

  • 1/2 tsp Basil, dried
  • 1/4 tsp Chili flakes, hot
  • 1 Garlic clove
  • 1 Onion, small
  • 6 Tomatoes, medium

• Pasta & Grains

  • 3/4 lb Spaghetti or angel hair pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1 Parmesan to serve

Found on natashaskitchen.com

Ingredients

• 1 lb medium raw shrimp, shell removed
• ¾ lb spaghetti or angel hair pasta
• 1 tablespoon olive oil
• 6 medium tomatoes, diced
• 1 small onion, or ¼ cup green onion, finely chopped
• ¼ teaspoon hot chili flakes
• ½ teaspoon dried basil, or 2 Tbsp chopped fresh basil
• 1 garlic clove, pressed
• 4 tablespoons unsalted butter
• 1 cup dry white wine: Sweet wine wont work!!
• ½ cup heavy cream
• salt and pepper to taste
• Parmesan to serve

Directions

• 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 ¼ 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!