Found another winner on Pinterest. I actually made this a couple of weeks ago, but finally got around to getting the recipe written out. For the pasta I used the fresh bucatini from my CSA box a few weeks ago. I didn’t have any fresh basil, my windowsill plant finally gave up it’s life, so I used dried basil instead.
Creamy Garlic Shrimp and Pasta
adapted from Rock Recipes
1 pound large shrimp, peeled and de-veined
3 cloves minced garlic
3 tbsp olive oil
Salt and pepper to season
1 shallot, diced
1 sweet red pepper, diced
¼ cup white wine
2 Tbls tomato paste
1/2 – 1 tsp crushed red pepper flakes (to taste)
3 tbsp chopped fresh basil or Italian parsley
1 ½ cups whipping cream
Lightly sauté the garlic and shallot in the olive oil over medium heat. Add the red peppers and saute another 2 minutes. Add the shrimp, season with salt and pepper and sauté for only about 3 minutes. Remove the shrimp from the pan and add the white wine. Reduce the white wine to about half before adding the tomato paste, crushed red pepper and cream. Simmer the sauce for a couple of minutes until the cream begins to thicken slightly.
Add the shrimp back to the pan along with the chopped herbs and simmer only for an additional minute or so before serving over your favorite pasta, couscous or rice.