Shrimp Pasta with Creamy Tomato Basil Sauce

6 to 8 PT0H25M Ingredients: 12 ounces dried pasta, like penne 2 Tablespoons extra-virgin olive oil 1 pound jumbo shrimp, peeled and deveined 1 teaspoon sea salt, divided 1 teaspoon freshly-ground black pepper, divided 1 cup diced white onion (about 1 small onion) 6 garlic cloves, minced 1 (14-ounce) can crushed tomatoes 1 (14-ounce) can diced fire-roasted tomatoes, drained 3 Tablespoons julienned or chopped fresh basil leaves 1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling 1/4 teaspoon dried oregano Pinch of granulated sugar (optional) 1/3 cup heavy cream Optional toppings: freshly-grated Parmesan cheese, extra fresh basil, extra crushed red pepper flakes

Shrimp Pasta with Creamy Tomato Basil Sauce

Prep time: 10 minutes Cook time: 25 minutes
Servings: 6 to 8 Course: side dish

Popular blogger Ali from Gimme Some Oven loves to make this pasta in big batches for a night in with her friends. She sends them all home with leftovers in our new heat & eat containers because she never has to worry about getting a dish back! 

Reynolds Kitchens tip

Make a big batch and save it for later! Reynolds heat & eat containers allow you to store individual portions for a delicious lunch the next day or to send your friends and family home with leftovers.


Step 1:

Cook pasta al dente in a large stockpot of generously-salted boiling water according to package instructions.  Drain and set aside.

Step 2:

Meanwhile, as the pasta water is heating, heat 1 Tablespoon olive oil in a large saute pan over medium heat.  Add shrimp and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Then saute for 4-6 minutes, flipping once or twice, until the shrimp are cooked through and pink and no longer translucent.  Transfer the shrimp to a separate plate and set aside.

Step 3:

Return the saute pan to the stove and increase heat to medium-high.  Add the remaining 1 Tablespoon olive oil, then add the onion and give it a stir to coat it evenly with the olive oil.  

Step 4:

Saute for 4-5 minutes until the onion is soft and translucent, stirring occasionally.  Then stir in the garlic, and saute for an additional 1-2 minutes or until the garlic is fragrant, stirring occasionally.  

Step 5:

Add in the crushed and diced tomatoes, basil, crushed red pepper flakes, oregano, sugar, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and stir to combine.  

Step 6:

Bring the mixture to a simmer, then reduce heat to medium and simmer (uncovered) for 8-10 minutes, or until the mixture is reduced and is fairly thick.  Stir in the heavy cream until combined.

Step 7:

Then once the pasta is cooked and drained, combine it with the creamy tomato basil sauce and the cooked shrimp, and toss until combined.

Step 8:

Serve immediately, with the optional toppings if desired.  Or transfer to a sealed container (such as <a href=""><span class="s4">Reynolds Heat &amp; Eat Containers</span></a>) and refrigerate for up to 3 days, or freeze for up to 3 months.