Spicy Shrimp Pasta In Creamy Tomato Sauce
At the Corner of Happy and Harried |
At the Corner of Happy and Harried |
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  • 1 tsp Red chili flakes - 2 tsp, divided Salt - to taste Garlic - 4 large cloves, finely chopped Tomato sauce (canned) - 2 cups Dried oregano - ½ tsp Fresh parsley leaves - 2 tbsp, chopped, divided Heavy cream - ½ cup Spaghetti - 8 oz Grated parmesan cheese - to garnish How to: Heat 1 tbsp butter in a large skillet. Toss the shrimp with 1 tsp red chili flakes, cayenne powder and a fat pinch of salt. Add to hot skillet in a single layer. Cook for a couple of minutes per side till both sides are seared nicely and shrimp are cooked. Remove to a plate and set aside. Heat the rest of the butter. Add garlic and saute till fragrant. Then add the tomatoes and bring to a gentle boil. Reduce heat and simmer for 10 minutes or so till sauce is thickened. Add oregano, half of the parsley and salt to taste. Working quickly, whisk in the cream. Meanwhile, cook pasta till al-dente. Drain well, reserving some of the starchy cooking liquid. Return shrimp to the pan and the pasta as well. Thin sauce with some of the reserved hot pasta water if required. Garnish pasta with more parsley leaves, red chili flakes and parmesan cheese. Serve pasta hot. 3.5.3208
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