This Shrimp pasta is a delightful combination of the rich tomato flavour and tender shrimp. It's an irresistible dish that's sure to have you coming back for more.
Prep Time2 minutesmins
Cook Time30 minutesmins
Total Time32 minutesmins
Course: Dinner, Lunch
Cuisine: Italian, Western
Keyword: shrimp pasta
Servings: 4
Author: thetastejournal.com
Ingredients
400gramsShrimp – Frozen, peeled and deveined
400gramsPenne Pasta
2TbspButter
2TbspOlive oil
Vegetables
400gramsTomato pasta sauce- Arrabiata, basilico or Napoleata.
1Onion - Sliced
7Garlic cloves – minced
Spices
1tspOnion powder
1tspDried rosemary
1tspDried oregano
1tspDried basil
1tspCajun spice
1tspSalt
½tspGround black pepper
Instructions
Preparation: Chop the garlic and onion. Clean the shrimp if necessary. (Leave the shrimp in the fridge, it has to be in a cool temperature) Preheat a pan on medium low heat. Melt the butter and add the garlic and onion. Stir the aromatics to absorb the butter.
Sauté the aromatics and spices: Add the spices like dried basil, dried oregano, dried rosemary, Cajun spice and onion powder. Drizzle olive oil and sauté the ingredients for four to five minutes or until the onions become translucent.
Add the tomatoes and the sauce: Add the tomato pasta sauce. Stir to mix all the ingredients and bring the sauce to boil. Then, adjust the temperature to low and simmer for twenty-five minutes with the lid closed. Prepare a pot, add approximately two litres of water and bring to boil. Add the pasta and cook for nine minutes. Keep some pasta water.
Cook the shrimp and pasta: Add the shrimp and cook for three minutes with the lid closed. The shrimp is cooked when the colour becomes opaque. Thereafter, add the pasta into the shrimp and tomato sauce. Toss to coat the pasta with the sauce and cook the mixture for two minutes on the lowest temperature. Garnish with herbs and serve immediately.