Description
A bold, creamy pasta dish with fire-roasted tomatoes, smoky spices, and tender shrimp. Balanced heat, restaurant-quality taste, and no pork/alcohol. Ready in 45 minutes.
Ingredients
8 oz (226g) pasta
1½ tsp smoked paprika
¾ tsp dried oregano
¾ tsp dried thyme
½ tsp dried basil
½ tsp garlic powder
½ tsp onion powder
⅛ tsp cayenne pepper
¼ tsp black pepper
½ tsp table salt
1 lb extra large shrimp
2 Tbsp olive oil
2 Tbsp butter
1 yellow onion (140g)
2 tsp minced garlic
1 Tbsp all-purpose flour
Instructions
Bring 4 quarts salted water to boil. Cook pasta 2-3 minutes until al dente. Drain, reserving ½ cup pasta water.
Heat olive oil in a skillet. Sauté onion 3 minutes until tender. Add garlic, spices, and butter. Cook 1 minute until fragrant.
Sprinkle flour to create a roux. Stir in 1½ cups low-sodium broth to make a thick sauce. Add fire-roasted tomatoes and simmer 5 minutes.
Blend sauce until smooth. Return shrimp to skillet, toss 3 minutes until pink and opaque. Add pasta and toss until coated. Adjust consistency with reserved pasta water if needed.
Notes
Use gluten-free pasta for dietary needs
Clarified butter works for dairy-free
Adjust cayenne pepper to taste
Chili powder may be substituted
Store leftovers in air-tight containers 3-4 days
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: American (Cajun-inspired)
Nutrition
- Serving Size: 10 oz
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg