Spicy Shrimp Pasta with a Roasted Tomato Sauce
This creamy spicy shrimp pasta with a roasted tomato sauce is easy, fast, and very flavorful.
Servings: 4
Ingredients
- 8 ounces uncooked pasta
- 1 pound shrimp thawed & peeled (I used 31-40 count size)
- 1 tablespoon olive oil
- 1/2 small onion diced
- 2 cups Muir Glen Fire Roasted Diced Tomatoes with juices
- 1/4 cup dry white wine
- 1 heaping tablespoon Dijon mustard
- 3-4 cloves garlic minced
- 4 dashes Italian seasoning
- 1/2 teaspoon red pepper flakes or to taste
- 1/4 cup heavy/whipping cream
- Handful fresh basil torn
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste (optional)
- Fresh parsley chopped (optional)
Instructions
- Boil a large pot of salted water and cook pasta al dente according to package directions.
- Add the olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes (it's ok if it browns lightly).
- Add the wine, Dijon mustard, and garlic to the pan and cook for 2 minutes.
- Add the diced tomatoes, Italian seasoning, red pepper flakes, cream, and shrimp to the pan. Give it a good stir, reduce heat to medium, cover, and cook for 5 minutes.
- Stir in the basil, salt & pepper, and cook it for another few minutes or until the shrimp are completely cooked through. Drain the pasta and toss it with the sauce.
- Serve immediately with freshly grated parmesan cheese and fresh parsley if desired.
Notes
- The recipe as written isn't super spicy, so feel free to add more red pepper flakes or even cayenne pepper as needed.
- The splash of cream gives a wonderful consistency to the sauce, so I would definitely include it. Feel free to adjust as needed. The sauce is not super creamy, but you can add more if you prefer.
- I left the shrimp tails on for the photos, but removing them prior to cooking is fine.