Description
Spicy Shrimp Pasta is a light, healthy pasta dish that’s perfect for the seafood lover! It’s easy to make and done in 30 minutes.
Ingredients
Scale
- 1 lb. of rigatoni pasta
- 1 tablespoon of olive oil
- 1.5 lbs. of large shrimp, peeled and deveined
- 1/2 teaspoon of red pepper flakes
- 1/4 teaspoon of salt
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 15oz. can of no salt added diced tomatoes
- 1/4 cup of white wine
- 1/2 cup of fresh basil, chopped
- 2 tablespoons of half & half
Instructions
- Bring a large pot of water to a boil.
- Add rigatoni pasta to pot. Cook until al dente, cooking time on pasta box. Reserve 1 cup of water for use later.
- In the mean time, heat a large skillet to medium high heat. Add olive oil to skillet. Next add large shrimp {peeled and deveined} to the pan in a single layer.
- Season with 1/4 teaspoon of red pepper flakes and a pinch of salt.
- Cook until just pink. {approximately 2 minutes per side} Transfer to a plate.
- Next add chopped onion to the skillet, cook until translucent. {about 2-3 minutes}, then add minced garlic and cook for 30 seconds.
- Immediately add white wine to skillet and scrap up the brown bits off the bottom of the pan. Cook for about 1 minute.
- Add diced tomatoes, 1/4 cup of freshly chopped basil, 1/4 teaspoon of red pepper flakes, and salt.
- Smash the tomatoes a little bit and cook until slightly thickened, about 5 minutes. Stir in half & half and cook 1 more minute.
- Add shrimp back to skillet, stir in pasta, and 1 cup of reserved cooking liquid. Season with salt and top with 1/4 cup of freshly chopped basil.
- Optional topping: parmesan cheese.
Notes
Recipe slightly adapted from Food Network Magazine January/February 2014 edition
