This recipe came from one of my cooking magazines that I get
in the mail, I didn’t really do much modifying because it already sounded so
delicious! The “spicy” part refers to the crushed red pepper flakes, which you
can add as much or as little as you want. The original recipe called for 2
teaspoons, but we like things a little spicier so I probably added 1 teaspoon
to the shrimp while they were cooking, and another tablespoon to the sauce
while it was cooking. But, definitely alter based on your special spicy level!
The key here is to NOT overcook the shrimp. I’ve gotten
quite good at this (if I do say so myself) by just letting the shrimp cook for
about 1 minute on each side. When you remove them to a plate, they will
continue cooking and then when you add them back in the sauce at the end, they
will be fully cooked through and very tender.
Ingredients
1 pound fresh shrimp, peeled and deveined
12 oz. pasta (any kind you want, I used mini penne)
1 15 oz. can diced tomatoes
1 shallot, finely minced
2 TBS crushed red pepper flakes
¼ cup fresh basil, chopped
1/3 cup dry white wine (or chicken broth if you don’t
want to use wine)
2 TBS heavy cream
1. In a medium-heat pan, drizzle about 1 TBS of olive oil and add in the shrimp in one layer. Sprinkle with about a teaspoon of red pepper flakes and a pinch of salt.
2. Cook shrimp for about 1-2 minutes on each side (NO LONGER, or you'll overcook them). Remove from pan and set aside on a plate.
3. In the same pan, add the diced shallots and saute for about 5 minutes until translucent.
4. Add in white wine and stir. Let simmer for about 2 minutes and then add in the canned tomatoes, red pepper flakes (to taste) and chopped basil.
5. Let the tomato mixture simmer for about 5 minutes until it reduces and starts to thicken. Add in the 2 TBS of heavy cream and stir.
6. Add shrimp back into the pan and cook for about 2 minutes until the shrimp warm back up.
