I had a craving for pasta and shrimp but didn’t want Shrimp Scampi since we had that not too long ago. Then i remembered this pasta dish which I have been meaning to try out. I made some adjustment to fit my likings and it turned out really good. The flavors are mild, a little sweet and creamy. I think I might add a little red pepper flakes next time I make this just to give it a kick.
1/2 pound penne pasta
1 pound shrimp, peeled and deveined
2 tbsp butter
2 tbsp extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup white wine
2 tbsp tomato paste
14.5 oz canned diced tomatoes
1/4 cup half and half
1/4 cup flat-leaf parsley, chopped
8-10 basil leaves, chiffonade
Salt and pepper, to taste
Bring salted pasta water to a boil, add pasta and cook until al dente.
Peel and devein shrimp, season with salt and pepper and set aside. In a large pan, melt 1 tbsp butter and 1 tbsp olive oil over medium high heat. Add shrimp and cook for two minutes, turning shrimp over half-way through cooking time. Remove shrimp from pan and set aside.
Add 1 tbsp butter and 1 tbsp olive oil to pan and lower heat to medium. Cook diced onions until tender and translucent. Add minced garlic and cook one minute longer, add wine and reduce for 2-3 minutes. Add tomato paste and stir to blend. Add canned tomatoes and continue to simmer covered until pasta is ready.
Add pasta, parsley, basil and half/half. Bring to a simmer and turn off heat. Add shrimp back into pasta dish and arrange on serving dish. Top with Parmigiano Reggiano cheese. Enjoy!
Source: adapted from Pioneer Woman Cooks Book