Description
Indulge in this creamy tomato shrimp pasta, a delightful dish that combines succulent shrimp with a rich and velvety tomato sauce. Perfect for any occasion, this recipe is quick to prepare and bursting with flavor, making it an ideal choice for weeknight dinners or special gatherings. With each bite, enjoy the harmony of garlic, herbs, and Parmesan cheese that will leave your guests craving more.
Ingredients
Scale
- 8 oz fettuccine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 1 can (14.5 oz) diced tomatoes, packed in juice
- 1 cup heavy cream
- 3 cloves fresh garlic, minced
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 tsp Italian herbs (basil and oregano)
- ¼ tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add fettuccine or spaghetti and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- Sauté the Shrimp: In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant (about 1 minute). Add shrimp, cooking until pink and opaque (3-5 minutes).
- Create the Sauce: Pour in diced tomatoes with their juices into the skillet. Stir well and let simmer for about 5 minutes.
- Add Cream: Lower heat slightly and stir in heavy cream. Continue stirring until the sauce thickens (about 4-6 minutes).
- Combine: Add drained pasta to the skillet. Toss everything together until coated evenly with the creamy sauce.
- Finish: Sprinkle grated Parmesan cheese and Italian herbs over pasta before serving hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 580
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 220mg