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Shrimp Pasta with Red Sauce

A creamy, tomato-based shrimp pasta with sautéed vegetables and fresh basil for a weeknight dinner.
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 pound medium shrimp peeled, deveined
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil divided
  • 1/4 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1 pound penne pasta
  • 1/2 yellow onion diced
  • 2 bell peppers orange or yellow, chopped
  • 1 small zucchini sliced 1/4-inch thick into half moons
  • 6-8 cloves garlic minced
  • pinch-1/4 teaspoon red chili pepper flakes
  • 14 oz crushed tomatoes in puree 1 14 oz can, no salt/seasonings added
  • 14.5 oz fire roasted diced tomatoes 1 14.5 oz can, not drained
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sugar more or less to taste
  • 1 teaspoon chicken bouillon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup heavy cream
  • 1/2 cup fresh basil roughly chopped (or substitute 1 tablespoon dried)

Instructions

  • Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions; drain, toss with a drizzle of olive oil, and set aside.
  • In a large heavy-bottomed skillet over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the shrimp, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook about 2–3 minutes per side until opaque; transfer shrimp to a plate and remove tails if desired once cool enough to handle.
  • Do not wipe out the skillet. Add the remaining 1 tablespoon olive oil and heat over medium-high. Add the diced onion and sauté about 3 minutes until softened.
  • Add the chopped bell peppers and sauté 2 minutes, then add the sliced zucchini, minced garlic, and red pepper flakes and cook 1 more minute.
  • Stir in the crushed tomatoes, fire-roasted diced tomatoes (with their juices), tomato paste, sugar, chicken bouillon, oregano, parsley, thyme, and the additional 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally.
  • Reduce the heat, stir in the heavy cream and chopped basil, and warm through.
  • Add the cooked shrimp and drained pasta to the sauce, toss to combine and heat through; taste and adjust seasoning with salt, pepper, red pepper flakes, or sugar as desired.
  • Serve immediately and optionally garnish with grated Parmesan and parsley.

Equipment

  • Large Pot
  • Large heavy-bottomed skillet
  • Knife
  • Cutting Board
  • Measuring spoons
  • measuring cups
  • Colander

Notes

  • Use any medium pasta; shapes with grooves cling to sauce best.
  • Crush whole San Marzano tomatoes by hand if using them for the crushed tomatoes.
  • Fire-roasted diced tomatoes add sweetness and smokiness; plain diced tomatoes may be used instead.
  • Use granulated bouillon, paste, or crushed cubes interchangeably as directed.
  • Heavy cream can be substituted with evaporated milk or half-and-half for a lighter sauce.
  • If removing shrimp tails, do so after cooking when cool enough to handle.