HAHAHAHAHA! I am incapable of cooking anything more complicated than a grilled cheese sandwich in less than 37 minutes.
Tonight, the sauce took a lot longer to reduce than I expected. So while I actually planned for the whole thing to take 30-40 minutes, it ended up being close to
This week Presto Pasta Nights is at The Sweet Kitchen!
Shrimp in Tomato Basil Cream Sauce
- Approximately 6.625 ounces of whole wheat fuseli, cooked (the cork screws)*
- 1 Tbsp extra virgin olive oil
- 1 small yellow onion
- 4 cloves garlic
- 8 oz can of tomato sauce
- 1½ cups vegetable broth (I'd reduce this to 1 cup next time)
- 1 bay leaf
- ½ cup grated Asiago cheese
- ½ tsp red pepper flakes
- 1 cup half & half
- 1/2 pound baby shrimp
- 5-6 basil leaves, roughly chopped
Sauté onion & garlic in olive oil until onion is transparent, about 5 minutes.
Add tomato sauce, vegetable broth, bay leaf, and red peper flakes. Simmer for 30-40 minutes, or until reduced by half. Remove the bay leaf.
Whisk in the cream and grated cheese and return to a slow simmer for 5 minutes.
Add the shrimp and basil, and cook for 2-3 minutes, or until the shrimp are done.Toss the pasta with the sauce and serve with some bread to soak up the sauce.