Untitled Recipe
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/4 cup water
- olive oil
- 2 tablespoons olive oil
- 1/4 teaspoon paprika
- salt
- 1/2 cup heavy cream
- 1 small onion finely chopped
- 1
- tablespoon
- 1/2
- 2
- cups
- water
- 1/4
- cup
- paprika
- 4
- oregano
- 4 garlic cloves minced
- shrimp
- 1 tablespoon basil
- crushed red pepper
- 1/4 teaspoon crushed red pepper
- basil
- tablespoons
- teaspoon
- 1 pound shrimp without shells and deveined
- 2 cups canned crushed tomatoes
- finely chopped
- 8
- garlic cloves
- pound
- oz
- minced
- heavy cream
- small onion
- penne pasta
- dried
- ingredients 2 tablespoons olive oil 1 pound shrimp and deveined 1/4 teaspoon crushed red pepper 1/4 teaspoon paprika 1/4 teaspoon salt 1 small onion finely chopped 4 garlic cloves minced 2 cups canned crushed tomatoes 1/4 cup water 1/2 cube chicken bullion (i used knorr) 1 tablespoon basil 1/4 teaspoon ore
- 2 tablespoons olive oil 1 pound shrimp without shells and deveined 1/4 teaspoon crushed red pepper 1/4 teaspoon paprika 1/4 teaspoon salt 1 small onion finely chopped 4 garlic cloves minced 2 cups canned crushed tomatoes 1/4 cup water 1/2 cube chicken bullion (i used knorr) 1 tablespoon basil 1/4 teaspoon ore
- 2 tablespoons olive oil 1 pound shrimp without shells and deveined 1/4 teaspoon crushed red pepper 1/4 teaspoon paprika 1/4 teaspoon salt 1 small onion finely chopped 4 garlic cloves minced 2 cups canned crushed tomatoes 1/4 cup water 1/2 cube chicken bullion (i used knorr) 1 tablespoon basil 1/4 teaspoon ore
- without shells and deveined
- canned crushed tomatoes
- 1/2 cube chicken bullion (i used knorr)
- cube
- chicken bullion
- (i used knorr)
- 1/4 teaspoon oregano dried
- 8 oz penne pasta (for gluten free version use brown rice penne)
- (for gluten free version use brown rice penne)
- Carbohydrate 361.256967354697 g
- Cholesterol 914.387916759664 mg
- Fat 1216.37381945811 g
- Fiber 26.2523667147677 g
- Protein 101.117775402421 g
- Saturated Fat 228.854233720307 g
- Serving Size 1 1 recipe (4403g)
- Sodium 2139.20833939749 mg
- Sugar 335.00460063993 g
- Trans Fat 60.3228074581571 g
- Calories 12540 calories
Step-by-step
- Gather all ingredients: 1/4 teaspoon salt, 1/4 cup water, olive oil, 2 tablespoons olive oil, 1/4 teaspoon paprika, salt, 1/2 cup heavy cream, 1 small onion finely chopped, 1 tablespoon basil, crushed red pepper, 1/4 teaspoon crushed red pepper, basil, 1 pound shrimp without shells and deveined, 2 cups canned crushed tomatoes, finely chopped, 8 garlic cloves minced, 1/4 teaspoon oregano dried, 8 oz penne pasta (for gluten free version use brown rice penne).
- Heat 2 tablespoons of olive oil in a pan.
- Add the finely chopped onion and minced garlic. Sauté until softened.
- Add the shrimp and cook until pink.
- Stir in the crushed tomatoes, water, chicken bullion, basil, oregano, paprika, salt, and crushed red pepper.
- Simmer for about 10-15 minutes.
- Stir in the heavy cream.
- Cook the penne pasta according to package directions.
- Serve the sauce over the pasta.
A Simple Shrimp Pasta Delight
As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present need to keep everyone fed. That's why I'm always on the lookout for recipes that are quick, easy, and most importantly, taste amazing. This shrimp pasta recipe has become a lifesaver in my kitchen, a go-to for those evenings when I'm short on time but still want to put a wholesome and flavorful dinner on the table.
The beauty of this recipe lies in its simplicity. It doesn't require any obscure ingredients or complicated techniques. Just a few pantry staples, a pound of shrimp, and some readily available pasta are all you need. The combination of garlic, crushed tomatoes, and a touch of cream creates a rich and satisfying sauce that clings beautifully to the pasta. A sprinkle of fresh basil at the end adds a touch of brightness and elevates the dish to something truly special. The best part? This recipe is surprisingly versatile. Feel free to experiment with different herbs and spices to customize it to your own taste. Adding a pinch of red pepper flakes gives it a nice kick, while a squeeze of lemon juice adds a burst of freshness. You can also easily swap out the penne pasta for your favorite shape, and even add other vegetables like spinach or zucchini for a heartier meal. The preparation is straightforward; a quick sauté of the garlic and onions, followed by the shrimp, and then simmering the sauce. This recipe comes together in a matter of minutes, leaving you with more time to focus on other things.
This shrimp pasta is not just a quick weeknight dinner; it’s also a great option for a casual weekend lunch or even a light dinner party. Its ease of preparation and delicious flavor make it a crowd-pleaser, guaranteed to impress your family and friends without requiring hours in the kitchen. I often make a double batch on Sundays, and we enjoy leftovers throughout the week, saving precious time during busy workdays. It's a recipe that has truly become a staple in our home, and I hope it finds its way into yours, too. So next time you're looking for a quick, easy, and incredibly delicious pasta dish, give this shrimp recipe a try – I promise you won't be disappointed. It's the perfect balance of satisfying flavor and effortless preparation, a winning combination for any busy mom (or anyone, really!).
Tips and Variations:
- Gluten-Free Option: Use brown rice penne or your favorite gluten-free pasta.
- Spice it Up: Add a pinch of red pepper flakes for extra heat.
- Add Some Veggies: Incorporate spinach, zucchini, or bell peppers for added nutrients.
- Lemon Zest: A little lemon zest brightens the sauce beautifully.
- Make it Creamy: Add a little extra heavy cream for a richer sauce.
Remember, cooking should be enjoyable, not stressful. This recipe is a testament to that. It's a simple yet satisfying dish that proves delicious food doesn't have to be complicated. So ditch the takeout menu, roll up your sleeves, and get cooking!
