Spicy Shrimp Pasta in Garlic Tomato Cream Sauce
Try this Spicy Shrimp Pasta in Garlic Tomato Cream Sauce recipe
Try this Spicy Shrimp Pasta in Garlic Tomato Cream Sauce recipe
- 1/4 cup water
- 2 tablespoons olive oil
- salt
- 1/2 cup heavy cream
- 1 small onion finely chopped
- paprika
- 4 garlic cloves minced
- 1 tablespoon basil
- 1/4 teaspoon oregano
- crushed red pepper
- 1 pound shrimp without shells and deveined
- 2 cups canned crushed tomatoes
- half a cube chicken bullion i used knorr
- 8 oz penne pasta (for gluten free version use brown rice penne by tinkyada)
- Carbohydrate 9.79836805054661 g
- Cholesterol 20.3787500259664 mg
- Fat 7.57429658274081 g
- Fiber 2.32214197409066 g
- Protein 2.39281172540972 g
- Saturated Fat 3.71621816696559 g
- Serving Size 1 1 serving (317g)
- Sodium 154.761737507745 mg
- Sugar 7.47622607645595 g
- Trans Fat 0.435656400382052 g
- Calories 108 calories
Step-by-step
- Heat olive oil in a large skillet on medium-high heat.
- Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side.
- While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp.
- Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right.
- And, don't skimp on spices.
- Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
- Remove shrimp to a plate, being careful to leave all the oil in the skillet.
- To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper.
- Cook for about 2 minutes, occasionally stirring, until onions soften.
- Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water.
- Add basil and oregano, mix, bring to boil and reduce to simmer.
- Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit.
- Season with more red pepper and salt, if needed.
- In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
- Add back the shrimp and pasta.
- Mix everything well to combine.
- Reheat on low simmer, if needed.
- Do not bring to boil or high heat as it might affect the sauce texture.
- Add more salt and pepper if necessary.
- When serving, I like to sprinkle the top of pasta with just a touch of crushed red pepper.
Vibrant pools of red oil clinging to ribbed penne tell the immediate story of shrimp seared hot with paprika and crushed red pepper before meeting a reduction of crushed tomatoes and dairy. Achieving this balance requires strict adherence to thermal management, starting with a large skillet that prevents the shellfish from releasing excess moisture and steaming instead of browning. Spicing the seafood directly in the pan during its initial one-minute sear builds an immediate layer of flavor that transfers into the residual oil when the shrimp are removed. Working efficiently ensures that onions and garlic soften in that spiced fat for approximately two minutes without scorching the accumulated paprika. Simmering the tomato base for ten to fifteen minutes allows the fruit to break down completely while concentrating the volume before the dairy is introduced. Heavy cream demands thermal restraint, requiring the cook to remove the skillet from direct heat immediately after stirring it in to prevent the proteins from curdling or separating. Reincorporating the cooked pasta and shellfish over low heat gently marries the components without overcooking the shrimp or breaking the emulsion of the cream sauce. Maintaining control over every phase of pan assembly transforms pantry staples into a cohesive dish where spice, acidity, and richness operate in direct proportion.
