Shrimp Pasta with Spicy Tomato Cream Sauce
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Simple and economical, this Shrimp Pasta is tossed with a spicy tomato cream sauce. Ready to serve in under 30 minutes!
  • 8oz of whole wheat pasta
  • ½lb of large shrimp, peeled and deveined
  • 2 tbsp of extra virgin olive oil
  • ½ C sweet onion, chopped
  • 2 cloves of garlic, minced
  • 1 15oz can of spicy red pepper diced tomatoes
  • 5-6 fresh basil leaves
  • ¾ tsp of white sugar
  • ½ tsp of oregano (can use dried or fresh)
  • ½ cup of half and half
  • ¼ tsp of salt
  • ⅛ tsp of ground black pepper
  • Chopped parsley for garnish
  • Shredded or grated parmesan cheese for garnish
  1. Bring a large pot of water to a boil. Add the pasta and cook until tender. Once the pasta is done cooking, set aside in a large mixing bowl.
  2. In a mixing bowl, combine the shrimp, 1 tbsp of olive oil and 2 cloves of minced garlic. Saute in a large sauce pan for 3-5 minutes per side. Once cooked, remove from the pan and set aside on a plate.
  3. Add the onion and 1 tbsp olive oil to the sauce pan. Cook until the onion is tender, stirring often to prevent it from scorching.
  4. Add the tomatoes, basil leaves, sugar, oregano, salt and pepper and mix well. Cook for one minute and then remove from heat. Puree with an immersion blender until the mixture is smooth.
  5. Add the half and half to the pan and mix well. Taste and add more salt and pepper, if desired. Pour the sauce over the pasta in the mixing bowl and toss to combine. I used tongs to toss the pasta and the sauce together.
  6. Place the pasta in serving bowls and top each serving with some of the shrimp. Garnish with parmesan cheese and fresh parsley, if desired.
Cooking time includes cooking the pasta and the sauce.

This recipe makes 4 1.5 C servings or 6 1 C servings.

Addition of parmesan cheese will alter the nutrition content of this recipe.
Nutrition Information
Serving size: 1.5 C Calories: 390 Fat: 11g Carbohydrates: 59g Sugar: 8g Sodium: 607mg Protein: 16g
Recipe by This Gal Cooks at