July 26, 2016

Recipe: Shrimp Pasta with a Tomato + Basil sauce (one pot meal!)

I love cooking. I love trying new recipes...sometimes they are a hit, sometimes not so much. I am also a believer in simple and easy recipes, especially on weeknights. When I find a winner that meets the above criteria, I feel like the whole world needs to know. This shrimp pasta with a tomato and basil sauce is perfection. It's a one pot meal which is amazing and you can whip it up in less than 30 minutes. Love love love it. Hope you enjoy, too!

12 ounces
 casarecce or fusilli pasta 
(28-oz.) can diced tomatoes 
2 cups chicken broth 
1/2 medium-size yellow onion, sliced 
garlic cloves, sliced 
1 teaspoon dried oregano 
1/3 cup firmly packed fresh basil leaves 
2 teaspoons kosher salt 
1 tablespoon olive oil 
1/4 teaspoon dried crushed red pepper (optional) 
(6-oz.) package baby spinach 
Freshly grated Parmesan cheese
1 lb. peeled, deveined, raw shrimp


1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.

2. Remove from heat, and stir in spinach + frozen shrimp. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.

Recipe from: MyRecipes 


Tags: recipes

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