Parmesan Tomato Basil Shrimp

 

Shrimp can be a great addition to any pasta dish, but it is very easy to overcook them turning them into mealy erasers. This recipe allows you to quickly cook the shrimp to finish the dish providing a great flavor and texture. This recipe features two of our long time favorites, Pastamore Tomato Basil Fettuccine and Pastamore Basil Parmesan Olive Oil.

Ingredients:

1 12 oz package Pastamore Tomato Basil Fettucine

1 lb medium shrimp

2 cups grape tomatoes

1/4 cup grate Parmesan cheese

1/4 medium yellow onion

1 Tbsp Pastamore Basil Parmesan Olive Oil

To taste salt and black pepper

To taste red pepper flakes

Cooking spray as needed

Directions:

1. Heat a large pot of water on the stove over high heat.

2. Dice tomatoes and rinse onions. Peel and devein shrimp.

3. Heat a large non-stick pan on the stove over medium-low heat. Once hot, coat with cooking spray and add the onions and tomatoes. Caramelize the onions, stirring often.

4. Add the Pastamore Tomato Basil Fettuccine to the boiling water. Cook until al dente and drain using a colander retaining 1/4 cup of cooking water. Return to pot.

5. Add the shrimp and Pastamore Basil Parmesan Olive Oil to the onions and tomatoes. Cook until shrimp are opaque and firm. Combine the pasta and shrimp mixture in the same large pot. Add Parmesan cheese and season to taste with salt, black pepper, and red pepper flakes. Mix well and serve.