Shrimp in Tomato Basil Cream Sauce
Easy shrimp and pasta recipe using fresh basil.
Ingredients
- 2-5 Garlic cloves
- ½ to 1 tsp red pepper flakes
- 2 Tbsp Extra Vigin Olive Oil
- 1 cup shredded Locatelli cheese
- ¼ cup heavy cream
- 1 Bunch fresh basil - at least ½ cup
- 42 oz High-quality canned tomatoes - 28 oz plus 14oz
- 2 lbs Shrimp: best to buy wild caught - shell on, remove shells and use for shrimp stock
- Pasta
Instructions
Shrimp Stock (optional)
- Place peeled shrimp shells in a simmer pot
- Add water to cover the shells by 2
- Add any stock vegetables you have (celery, onion, carrots)
- Simmer for 20-30 mins or until the liquid is reduced by half
Steps
- Chop garlic, chop basil (chiffonade by rolling leaves then slicing into ribbons)
- Heat oil in a pan to near smoking, remove from heat and add garlic. Cook for a few minutes. Return to heat
- Add tomatoes to the pan, simmer
- Add red pepper flakes to sauce .Simmer for 15 minutes
- Add half the basil and (optional) ¼ cup of shrimp stock, simmer for 10 minutes
- Cook the shrimp - either grill or sear in pan with a little olive oil, butter and garlic
- Add shrimp to the sauce and cook for 5 minutes on low.
- Remove from heat, add the rest of the basil and let sit for a few minutes.
- Add cream and ½ cup of shredded Locatelli
- Serve over pasta or zucchini noodles
Video
Notes
Homemade shrimp stock enhances this recipe and it is worth your effort to make. Freeze leftover stock to use in other dishes. You won't regret the effort.
