Spaghetti with Shrimp in a Creamy Tomato Sauce

Ingredients

• 1 lb medium raw shrimp (peeled and deveined)
• 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 2 Tbsp chopped fresh basil)
• 1 garlic clove (pressed)
• 4 Tbsp unsalted butter
• 1 cup dry white wine (avoid sweet wine)
• 1/2 cup heavy cream
• salt and pepper to taste
• Parmesan to serve

Steps

1. 1

   Peel shrimp and dry on paper towels. Lightly season shrimp with salt and pepper and saute in 2 tablespoons olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping the shrimp halfway through cooking. Set aside.

2. 2

   Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper. Add the wine and cook over med/high heat until mixture is soft and most of the wine has evaporated. You will have about 1/4 cup liquid remaining.

3. 3

   Cook pasta in salted water with 1 tablespoon olive oil, according to the package instructions until al dente (tender but firm to the bite). Rinse, Drain and set aside.

4. 4

   Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes. Season to taste with salt and pepper.

5. 5

   Toss the pasta with the sauce. Sprinkle with Parmesan and serve!