Creamy Shrimp Pasta: Effort Level 10, Taste Level 100
So, you want to feel a little fancy tonight but can't muster the energy to actually be fancy? Welcome to Fancy-But-Easy Shrimp Pasta, where we fake it ‘til we make it. This dish is perfect for those evenings when you crave something special without the fuss. It's super simple: just boil some pasta, whip up a creamy tomato sauce, toss in some shrimp, and voila! You’ve got a meal that looks and tastes like it came from a top-tier restaurant. It’s ridiculously easy and absolutely delicious. Treat yourself to something special—you deserve it!
Ingredients You’ll Need:
12oz Bow Tie Pasta (farfalle)
12oz Frozen Raw Shrimp
Extra Virgin Olive Oil
2 tbsp Minced Garlic
1/2 cup Tomato Paste
1 cup Heavy Cream
1/2 cup Chicken Broth
1/2 cup Grated Parmesan Cheese
Salt & Pepper (to taste)
Cayenne Pepper
Crushed Red Pepper Flakes
Dried Basil
Garlic Powder
Fresh Parsley (for garnish)
The "How-To" (A.K.A. Recipe):
First, bring a large pot of salted water to a boil. Yes, you’ll need to watch water boil—riveting, I know. Once it’s bubbling away, add your bow tie pasta and cook according to the package instructions until it's al dente. Drain and set aside. You’ve just conquered step one, congrats!
Next, heat some olive oil in a large skillet over medium-high heat. Toss in your thawed shrimp (because cooking frozen shrimp is a rookie mistake), minced garlic, a pinch of salt and pepper, and a dash of cayenne pepper. Cook until the shrimp turn pink—about 2-3 minutes per side. Remove the shrimp from the skillet and set them aside. Don’t worry, they’ll make a triumphant return soon.
In the same skillet (because who wants more dishes?), add a bit more olive oil and the tomato paste. Stir it around for 2-3 minutes. Now, pour in the heavy cream and chicken broth. Stir to combine, and let it simmer for 5-7 minutes until the sauce thickens. It’s starting to look like you know what you’re doing!
Now, let’s flavor this masterpiece. Add garlic powder, crushed red pepper, oregano, and basil. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth. Season with salt and pepper to taste. You’re basically a sauce wizard at this point.
Finally, return the cooked pasta and shrimp to the skillet. Toss them to coat evenly with the sauce. Cook for an additional 2-3 minutes to heat everything through. Your kitchen probably smells amazing right now.
Garnish with fresh parsley and a sprinkle of Parmesan cheese, plus a little more crushed red pepper if you’re feeling spicy. Serve it up and enjoy the fruits of your not-so-hard labor.
There you have it, Fancy-But-Easy Shrimp Pasta. You’re practically a chef—minus the years of culinary school and the fancy hat.
Creamy Shrimp Pasta: Effort Level 10, Taste Level 100
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add shrimp (make sure you thawed it first), minced garlic, salt, pepper and cayenne pepper, cook until they turn pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add more olive oil, tomato paste and cook for 2-3 minutes, stirring frequently.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens.
- Add Garlic Power, Crushed Red Pepper, Oregano and Basil.
- Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta and shrimp to the skillet, tossing to coat them evenly with the sauce.
- Cook for an additional 2-3 minutes to heat everything through.
- Garnish with fresh parsley and sprinkle parmesan cheese and a little more crushed red pepper on top before serving.
