Description
A delightful one-pan dish with shrimp and a rich creamy tomato basil sauce, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta
- 1 lb shrimp, peeled and deveined
- 1 cup heavy cream
- 1 cup diced tomatoes
- 2 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Cook the pasta according to the package instructions, salting the water for flavor. Drain and set aside.
- Heat a drizzle of olive oil in a large skillet over medium heat.
- Sauté the minced garlic for about 1 minute until fragrant, being careful not to brown it.
- Add the diced tomatoes and cook for about 5 minutes to release their juices.
- Pour in the heavy cream and bring to a gentle simmer.
- Cook the shrimp until they turn pink and opaque, about 3 to 4 minutes, stirring occasionally.
- Combine the drained pasta and chopped basil, mixing everything well.
- Season with salt and pepper to taste, stirring to distribute evenly.
- Serve hot, optionally garnishing with fresh basil.
Notes
Pair with a side salad or garlic bread for a complete meal. Store leftovers in an airtight container for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg