Spaghetti with Shrimp in a Creamy Tomato Sauce

I love shrimp and so does Tyler. They can be a bit of a hassle to cook with because of the shelling usually involved, but generally they are still delicious. This is a fairly quick and simple recipe. The longest part is probably the peeling of the shrimp. I didn't taste too much of the spicy chili flavor, but maybe I didn't put enough in. I was timid with that. Personally, I think the leftovers were better than the original meal. I think the flavors really soaked into the pasta and shrimp by that point.

• 1 lb medium raw shrimp, shell removed
• 3/4 lb spaghetti or angel hair pasta
• 1 Tbsp olive oil
• 6 medium tomatoes, diced
• 1 small onion, or 1/4 cup green onion, finely chopped
• 1/4 tsp hot chili flakes
• 1/2 tsp dried basil or 1 Tbsp chopped fresh basil
• 1 garlic clove, pressed
• 4 Tbsp unsalted butter
• 1 cup dry white wine
• 1/2 cup heavy cream
• salt and pepper to taste
• Parmesan to serve

Put tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with pepper. Add wine and cook over medium-high heat till mixture is soft and most wine has evaporated (1/4 cup left). Peel shrimp and dry on towels. Lightly season with salt and pepper and saute in 2 Tbsp olive oil over medium-high heat about 3 minutes. Set aside. Cook pasta in salted water with 1 Tbsp olive oil. Rinse, drain and set aside. Once sauce has mostly evaporated, stir in cream and add shrimp. Warm through gently for 2 minutes. Toss the pasta with the sauce. Sprinkle with Parmesan and serve. 

Serves 6

Prep Time: 15 min

Total Time: 40 min

From NatashasKitchen.com