Shrimp Pasta with Tomato Basil Cream Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Shrimp Pasta with Tomato Basil Cream Sauce
Description
Shrimp Pasta with Tomato Basil Cream Sauce brings together roasted shrimp and cavatappi pasta coated in a creamy tomato basil sauce. The sauce begins with a butter and garlic base where flour is added to create a roux, then vegetable broth and basil are whisked in to build flavor. Heavy cream and sun-dried tomatoes introduce richness and tang, while Parmesan adds subtle sharpness. Baby spinach is stirred in near the end to wilt gently without losing color. Separately, shrimp are roasted with olive oil, salt, and pepper to develop a firm texture and pink color. The pasta is cooked al dente and combined with the sauce for a comforting and textured meal with bright herbal notes.
The sauce’s balance of creamy and tomato elements pairs well with the firm bite of shrimp and the spiral shape of cavatappi, which holds onto the sauce well. The baby spinach adds a fresh green contrast and mild flavor. This dish serves as a satisfying main course that can be prepared in stages to manage timing, making it suited for a home-cooked dinner.
Ingredients
- 3 cups cavatappi pasta
- 1 pound Shrimp peeled and deveined, medium
- 1 tablespoon olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the tomato basil cream sauce
- ¼ cup butter unsalted
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth or more, as needed
- 1 teaspoon basil dried
- ½ cup heavy cream or more, as needed
- ⅓ cup sun-dried tomatoes drained, julienned, in olive oil
- ¼ cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cups baby spinach roughly chopped
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Place shrimp onto the prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
- To make the tomato basil cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in vegetable broth and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Stir in spinach until it begins to wilt, about 2 minutes.
- Stir in pasta and shrimp, and gently toss to combine.
- Serve immediately.
User Reviews
Overall Rating
5
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