Tomato basil shrimp alfredo
Creamy tomato shrimp pasta mixed with red peppers and basil
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Servings: 4 people
Calories: 1236kcal
Cost: 20
Ingredients
- 16 oz shrimp pealed and deveined
- 16 oz thin spaghetti
- 2 tbsp salt for pasta water
- 1 tsp salt
- 4 garlic cloves minced
- 1/2 red bell pepper minced
- 1/4 cup fresh basil chopped
- 6 tbsp butter unsalted
- 1 1/2 tsp red pepper flakes
- 1 tsp oregano
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 3 tbsp flour
- 1/2 tsp pepper
- 1 1/2 cup parmesan cheese grated
- 32 oz heavy cream
- 3 tbsp tomato paste
- 1/2 cup pasta water
- Fresh chopped curly parsley for garnish
- freshly grated parmesan cheese for garnish
- Fresh sliced lemon slices for garnish
Instructions
- Bring a large pot of water to a boil, add in salt and the pasta and cook according to box directions.
- Meanwhile, melt butter in a pan over medium high heat. Add in garlic, red peppers, basil, shrimp and all dried ingredients and cook 2 to 3 mins per side depending on the size of the shrimp. Remove the shrimp from the butter sauce and set aside.
- Turn heat down to medium and stir in the tomato paste. Once the tomato paste is melted, add in the flour and stir until thickened.
- Add in the heavy cream and parmesan cheese and stir until cheese is melted and no longer stringy.
- Reserve 1/2 cup of pasta water and drain pasta. Return pasta to the pot and add in the sauce. Mix together until all the pasta is coated, add the shrimp on top. Garnish with parsley and parmesan cheese and serve!
Nutrition
Serving: 8oz | Calories: 1236kcal | Carbohydrates: 47g | Protein: 49g | Fat: 96g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 521mg | Sodium: 5613mg | Potassium: 772mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4633IU | Vitamin C: 24mg | Calcium: 728mg | Iron: 2mg