| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- Salt
- 12 ounces penne pasta
- 8 ounces large shrimp
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1/2 cup white wine, optional
- Two 14.5-ounce cans tomato sauce
- 1 cup heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
- 6 leaves fresh basil, cut in chiffonade
- Milk, for thinning
- Freshly ground black pepper
- Crusty French bread, for serving
Instructions
- Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
- Begin by peeling and deveining the shrimp and rinsing them under cold water.
- In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
- In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
- Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.
- And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.
- Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.
- Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread – and more wine.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 550 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 19 g |
| Cholesterol | 125 mg |
| Sodium | 802 mg |
Reviews
So good!! Great flavor. The only change I would make next time … and there will be a next time … is use the whole 16 oz box of pasta or scale back the tomato sauce just a bit. It was just a little too saucey. Otherwise we really liked it!
I agree with others that it needs flavor. I was able to fix the recipe by adding Old Bay seafood seasoning! I added a couple of shakes and it made it a good dish.
I love this meal
I am soory. I love Ree and she has fabulous recipes but this one is tasteless. If I was goign to try it again I would season my shrimp before I toss it in the pan. Also the sauce is tasteless. It needs more seasoning.
As always Ree does not disappoint! Listened to other reviews went with less tomato sauce about 10 oz, also seasoned shrimp before cooking. Didnt have fresh basil but the freah parsley was everything! Will be making this again and again!
This was incredible. I didn’t have tomato sauce, I know!, so had to use a large can peeled tomatoes and added some tomato paste. My husband loved it too. This will be a staple.
Recipe was excellent. So easy. I also added Bay Scallops. Everyone, all ages, in my family loved it. Thank you Rae
Excellent
The perfect recipe! I knew I wanted to make shrimp pasta, so I bought all of the ingredients without knowing how to make it. Luckily this episode was airing and came to the rescue! Such and easy meal!
Love this recipe. I add a bit of crushed red pepper- but otherwise I make it exactly as stated. Company or just me and my husband…. it is a favorite.