Shrimp Pasta with Red Sauce
This Shrimp Pasta with Red Sauce is quick, flavorful, and perfect for weeknight dinners or entertaining guests.
Servings: 4 servings
Ingredients
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil divided
- 1/4 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 1 pound penne pasta
- 0.5 yellow onion diced
- 2 bell peppers orange or yellow, chopped
- 1 small zucchini sliced into half moons
- 6-8 cloves garlic minced
- 1/2 teaspoon red chili pepper flakes pinch to 1/2 teaspoon
- 14 oz can crushed tomatoes in puree no salt/seasonings added
- 14.5 oz can fire roasted diced tomatoes not drained
- 1 tablespoon tomato paste
- 1/2 teaspoon sugar more or less to taste
- 1 teaspoon chicken bouillon
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 3/4 cup heavy cream
- 1/4 cup fresh basil roughly chopped, may substitute 1 tablespoon dried
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter is melted, add the diced onion and sauté for about 3-4 minutes until translucent. Next, add the chopped bell peppers and zucchini, cooking for another 3-4 minutes until they soften.
- Stir in the minced garlic and red chili pepper flakes, and cook for an additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the crushed tomatoes and fire-roasted diced tomatoes, along with the tomato paste, sugar, and chicken bouillon. Add the dried oregano, parsley, thyme, salt, and pepper. Stir well to combine and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
- While the sauce is simmering, in a separate small skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the shrimp, seasoning them with a pinch of salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.
- Once the sauce has simmered, stir in the heavy cream and fresh basil. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency. Finally, fold in the cooked shrimp.
- Add the drained penne pasta to the skillet with the shrimp and sauce. Toss everything together until the pasta is well-coated with the red sauce. Taste and adjust seasoning if necessary.
- Plate the shrimp pasta and garnish with additional basil if desired. Serve hot and enjoy the burst of flavors in every bite!
Equipment
- Large pot for boiling pasta
- Skillet for making the sauce
- Cutting board and knife for chopping vegetables
- Measuring cups and spoons for accurate measurements
- Wooden spoon for stirring
- Colander for draining pasta
Notes
- Ensure your shrimp are fresh for the best flavor.
- Adjust the spice level by increasing or decreasing the red chili pepper flakes.
- This recipe can easily be doubled for a larger crowd.
- If you like a thicker sauce, let it simmer a bit longer or reduce the amount of pasta water added.
- Leftovers keep well for up to 3 days refrigerated; reheat gently with added cream or water.