Description
A flavorful and spicy shrimp pasta featuring tender shrimp cooked in a creamy roasted tomato sauce infused with garlic, Dijon mustard, white wine, and Italian seasonings. This quick and easy dish is perfect for a satisfying weeknight dinner and can be garnished with fresh basil, parmesan cheese, and parsley for extra freshness.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Shrimp
- 1 pound shrimp (thawed & peeled, 31-40 count size)
Sauce
- 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)
Garnish (Optional)
- Freshly grated parmesan cheese (to taste)
- Fresh parsley (chopped, to taste)
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta until al dente according to the package instructions, then drain and set aside.
- Sauté the onion: Heat olive oil in a skillet over medium-high heat. Add the diced onion and sauté for about 5 minutes, allowing it to soften and lightly brown for extra flavor.
- Add aromatics and flavorings: Stir in the dry white wine, Dijon mustard, and minced garlic, cooking for an additional 2 minutes to reduce the wine slightly and meld flavors.
- Prepare the sauce with shrimp: Add the fire-roasted diced tomatoes with their juices, Italian seasoning, red pepper flakes, heavy cream, and shrimp to the pan. Stir well to combine, then reduce the heat to medium. Cover and cook for 5 minutes, allowing the shrimp to cook and the sauce to thicken.
- Finish the sauce: Stir in the torn fresh basil leaves, season with salt and pepper, and cook for a few more minutes until shrimp are completely cooked through and the sauce is flavorful.
- Toss pasta and serve: Add the drained pasta to the skillet and toss to coat evenly with the shrimp and tomato cream sauce. Serve immediately, garnished with freshly grated parmesan cheese and chopped fresh parsley if desired.
Notes
- Use 31-40 count size shrimp for optimal tenderness and cooking time.
- If you prefer less heat, reduce or omit the red pepper flakes.
- Dry white wine can be substituted with chicken broth for a non-alcoholic version.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Fresh basil can be replaced with dried, but use sparingly as dried herbs are more potent.