Why You’ll Love This Shrimp Pasta RecipeIngredient NotesHow to Make Shrimp PastaVariation IdeasTips for SuccessWhat Goes With Shrimp Pasta?How to Store and Reheat ExtrasMore Pasta Recipes to TryGet the Recipe
Butter – I like using salted butter for a more flavorful sauce. Olive oil – You could use avocado oil or another neutral cooking oil of your choosing. Extra butter would also do the trick. Yellow onion – A white or red onion will also work. So would a couple of shallots. Garlic – Garlic paste would also work (see the back of the tube for how much to use instead of 3 garlic cloves). You can also use a teaspoon or so of garlic powder instead. Tomato sauce – I used “Bertolli Reserva Balsamic Vinegar and Caramelized Onions Sauce.” But, you don’t need to use that specific kind. Feel free to use your favorite pasta sauce. Chicken broth – Vegetable broth will also work. I use a low-sodium broth, so I have more control over the final flavor of the dish. Crushed red pepper flakes – I used 1 teaspoon, but you could use more or less depending on your spice preference. Linguine – While other pasta recipes are flexible in terms of what pasta shape you use, I suggest sticking with linguini here. If you do choose to go with a different pasta shape, just note that you may need to cook it for a bit longer and/or add a bit more liquid to the pot. Shrimp – I prefer peeled and deveined shrimp for convenience, but you can grab peel-on shrimp, then peel and devein them yourself. Fresh parsley – The parsley is an optional garnish. I love the pop of color and freshness it brings.
Caramelize the onions. Melt the butter and olive oil together over medium heat in a heavy-bottomed inch skillet. Add the onions and saute for 5 minutes. Reduce the heat to low and cook for 20-30 minutes, stirring occasionally. Stir in the garlic 5 minutes before the onions are done. Make it saucy. Add the tomato sauce, chicken broth, and crushed red pepper. Cook the pasta. Add the linguine, turn the heat to medium-high, and bring the sauce to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring frequently. Add the shrimp. 3-5 minutes before the pasta is done, stir in the shrimp and cook until opaque. Serve. Serve immediately, garnished with fresh parsley.
You’ll also sign up to get new recipes in your inbox. Δ You can use any jarred sauce you prefer. I have used everything from a simple marinara to Bertolli Reserva Balsamic Vinegar and Caramelized Onions Sauce for example, and it is delicious.
