Creamy Tomato Pasta with Shrimp

This pasta dish is all that it even sounds to be - it's creamy, rich and hard to resist for seconds. Chopping up the shrimp really adds a different texture versus keeping them whole. I think I will do that every time with a cream based sauce that calls for shrimp. Especially because Q doesn't love shrimp, he will eat it because I like it so much but it's not his favorite. Some changes from the original PW recipe "Penne alla Betsy" recipe were that I used Marsala wine, whole wheat penne and doubled the garlic and onion. Here's how I made it...

Creamy Tomato Pasta with Shrimp

Serves 6-8

Creamy Tomato Pasta with Shrimp

ingredients

• 13 oz whole wheat penne (this is how much 1 box at my store weighed)

• 1 lb large shrimp, peeled deveined with tail on

• 2 tbsp butter, 2 tbsp EVOO

• 1 onion, minced

• 4 cloves garlic, minced

• 1/4 cup Marsala wine

• 14.5 oz can tomato sauce

• 1 cup heavy cream (at room temp)

• 1/4 cup chopped parsley

• 6 basil leaves, cut in chiffonade (roll the leaves tightly and slice horizontally)

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and keep warm.

2. In a cast iron skillet over medium high heat, heat 1 tbsp each butter & EVOO. When pan is hot add the shrimp and cook until opaque, remove and set aside on a plate to cool. When cooled, take tails off and chop into bite size pieces.

3. Wipe out the skillet carefully with a paper towel and add 1 tbsp each butter & EVOO. Saute the onion and garlic for 2 minutes over medium heat. Pour the Marsala into the pan, stir and cook until it all evaporates - 45 seconds. Pour in tomato sauce and stir. Reduce the heat to low and pour in the cream. Stir to combine and let simmer for a few minutes. Add the shrimp, herbs, salt & pepper to taste.

Serve with warmed french bread and a simple salad.

Enjoy!

This recipe was adapted from Pioneer Woman.