Tuesday, July 19, 2016

spicy shrimp pasta with creamy tomato sauce... 25 minutes

the goods:

1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons dried onion
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1 can (28 ounces) crushed tomatoes (not quite all of it)
3/4 teaspoon basil
1/2 teaspoon oregano
3/4 cup heavy cream
1 pound linguine
parsley and parmesan, for serving

In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
Meanwhile, season shrimp with salt and pepper. Heat a large nonstick skillet over medium. Add olive oil, butter, and garlic; cook, stirring 1 minute until garlic is fragrant. Add in shrimp and cook until just pink. Remove from pan. Add red pepper flakes, crushed tomatoes, basil, oregano, and cream to pan and simmer lightly for 15 minutes. Season with salt and pepper and add shrimp back into sauce. Toss with pasta and top with parsley and parmesan when serving.

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