Shrimp Pasta with Red Sauce
Shrimp pasta in a creamy tomato-based red sauce with bell peppers, zucchini and fresh basil.
Servings: 6 servings
Ingredients
Ingredients
- 1 poundmedium shrimp peeled deveined
- 2 tablespoonsunsalted butter
- 2 tablespoonsolive oil divided
- 1/4 tsp EACHsalt pepper
- 1 lb.penne
- 1/2 yellow onion diced
- 2 bell peppers orange or yellow, chopped
- 1 small zucchini sliced 1/4-inch thick into half moons
- 6-8 garlic cloves minced
- pinch-1/4 teaspoonred chili pepper flakes
- 114 oz. cancrushed tomatoes in puree no salt/seasonings added
- 114.5 oz. canfire roasted diced tomatoes not drained
- 1 tablespoontomato paste
- 1/2 teaspoonsugar more or less to taste
- 1 teaspoonchicken bouillon
- 1 tsp EACHdried oregano dried parsley
- 1/2 tsp EACHdried thyme salt, pepper
- 3/4 cupheavy cream
- 1/2 cupfresh basil roughly chopped(may substitute 1 tablespoon dried)
Instructions
Instructions
- Bring a large pot of salted water to a boil. Add 1 lb penne and cook al dente according to package directions. Drain and set aside (you may reserve up to 1 cup pasta cooking water if you want to loosen the sauce later).
- While the pasta cooks, heat a large heavy-bottom skillet over medium-high heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil.
- Add 1 pound medium shrimp (peeled, deveined) to the skillet and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook about 2–3 minutes per side, until the shrimp are opaque and just cooked through. Transfer shrimp to a plate and set aside. (If shrimp still have tails, remove them after they are cool enough to handle.)
- Do not wipe out the skillet. Add the remaining 1 tablespoon olive oil and reduce heat to medium-high. Add 1/2 yellow onion (diced) and sauté about 3 minutes, until beginning to soften.
- Add 2 bell peppers (orange or yellow), chopped, and sauté about 2 minutes more.
- Add 1 small zucchini (sliced 1/4-inch thick into half-moons), 6–8 garlic cloves (minced), and a pinch to 1/4 teaspoon red chili pepper flakes. Sauté about 1 minute, until fragrant.
- Stir in 1 (14 oz) can crushed tomatoes in puree (no salt/seasonings added), 1 (14.5 oz) can fire-roasted diced tomatoes (do not drain), and 1 tablespoon tomato paste. Add 1/2 teaspoon sugar, 1 teaspoon chicken bouillon, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
- Bring the sauce to a gentle simmer and cook 8–10 minutes, stirring occasionally. If the sauce gets too thick, add a little reserved pasta cooking water, a tablespoon at a time, until desired consistency is reached.
- Stir in 3/4 cup heavy cream and 1/2 cup fresh basil (roughly chopped). Warm through for 1–2 minutes without boiling.
- Add the cooked shrimp and the drained penne to the sauce. Toss gently and heat just until everything is warmed through, about 1–2 minutes.
- Taste and adjust seasoning with additional salt, pepper, red pepper flakes, or sugar to your preference. Serve immediately, garnishing with additional fresh basil if desired.
Equipment
- Large Pot
- Colander
- large heavy-bottom skillet
- Plate
Notes
Pasta:you can pretty much use any medium pasta for this recipe. I prefer pasta with spirals, grooves or ridges so the sauce has something to cling to and doesn’t slip right off. Some good options are penne, rotini, radiatori, fusilli or cavatappi. Long pasta such as spaghetti or fettuccini would also be tasty.
Crushed tomatoes:I recommend the brands San Marzano and Muir Glen. San Marzano tomatoes are usually sold “whole” so you will want to pour them into a bowl and crush them with your hands first.
Fire roasted diced tomatoes:are tomatoes that have been roasted which gives them a complex sweet smokiness and are far less acidic than traditional tomatoes. You can use plain diced tomatoes if you can’t locate fire roasted.
Chicken Bouillon:infuses the sauce with intense flavor to make it taste like it’s been simmering all day. You can use granulated bouillon, better than bouillon or bouillon cubes in equal amounts. If using bouillon cubes, don’t dissolve them in water first, simply crush and add directly to the sauce.
Vegetables:bell peppers are a favorite in this shrimp pasta recipe due to their sweetness and texture, but you can swap them for different veggies such as asparagus, carrots, mushrooms, broccoli, cauliflower, Brussels sprouts, green beans, spinach etc.
Heavy cream:you may substitute with evaporated milk, half and half or milk but the sauce won’t be as luxurious.
To store:shrimp pasta should be stored in an airtight container in the refrigerator for up to three days.
To freeze:let the pasta cool to room temperature then transfer to a freezer safe container. Label and freeze for up to 3 months. Allow to thaw completely in the refrigerator overnight before reheating.
To reheat in the microwave:Add a splash of water or milk to your individual serving; no need to stir it in, yet. Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
To reheat on the stove:For larger portions, reheat gently on the stove until warmed through. Add a splash of water or milk to thin the sauce because it will have thickened in the refrigerator.
Crushed tomatoes:I recommend the brands San Marzano and Muir Glen. San Marzano tomatoes are usually sold “whole” so you will want to pour them into a bowl and crush them with your hands first.
Fire roasted diced tomatoes:are tomatoes that have been roasted which gives them a complex sweet smokiness and are far less acidic than traditional tomatoes. You can use plain diced tomatoes if you can’t locate fire roasted.
Chicken Bouillon:infuses the sauce with intense flavor to make it taste like it’s been simmering all day. You can use granulated bouillon, better than bouillon or bouillon cubes in equal amounts. If using bouillon cubes, don’t dissolve them in water first, simply crush and add directly to the sauce.
Vegetables:bell peppers are a favorite in this shrimp pasta recipe due to their sweetness and texture, but you can swap them for different veggies such as asparagus, carrots, mushrooms, broccoli, cauliflower, Brussels sprouts, green beans, spinach etc.
Heavy cream:you may substitute with evaporated milk, half and half or milk but the sauce won’t be as luxurious.
To store:shrimp pasta should be stored in an airtight container in the refrigerator for up to three days.
To freeze:let the pasta cool to room temperature then transfer to a freezer safe container. Label and freeze for up to 3 months. Allow to thaw completely in the refrigerator overnight before reheating.
To reheat in the microwave:Add a splash of water or milk to your individual serving; no need to stir it in, yet. Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
To reheat on the stove:For larger portions, reheat gently on the stove until warmed through. Add a splash of water or milk to thin the sauce because it will have thickened in the refrigerator.