Spicy Shrimp with Basil Tomato Pasta

• Seafood

  • 1/2 lb Shrimp

• Produce

  • 1 1/2 tsp Basil, dried
  • 4 Garlic cloves
  • 4 Tomatoes, small
  • 2 Tomatoes, fresh

• Pasta & Grains

  • 8 oz Fettuccine pasta

• Baking & Spices

  • 1/4 tsp Paprika
  • 1/2 tsp Red pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Half and half
  • 1 cup Parmesan cheese

Found on juliasalbum.com

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 4 small tomatoes, sliced
• 1 teaspoon dried basil
• half a pound of shrimp (90 count of small shrimp in 1 pound), without shells and deveined
• salt
• 1/4 teaspoon paprika
• 1 cup half and half (or milk)
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper
• 1 cup Parmesan cheese, freshly grated
• 8 oz fettuccine pasta (use gluten free brown rice fettuccine for gluten free version)
• 2 fresh tomatoes, sliced

Directions

• In a large skillet, saute minced garlic, sliced tomatoes, and basil in 2 tablespoons of oil for 1 minute until garlic is fragrant.
• Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
• Add half and half, 1/2 teaspoon of dry basil, and crushed red pepper to the skillet with shrimp and tomatoes, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on lowest heat setting, until the cheese is melted. Remove the sauce from heat. Add more salt, basil and more crushed red pepper if desired, to taste.
• In the mean time, cook pasta according to package instructions. Drain (reserving some pasta water). Add cooked pasta to the creamy mixture, add fresh sliced tomatoes (2 total), more salt, basil and more crushed red pepper if desired, to taste.