Creamy Tomato & Shrimp Pasta
Creamy Tomato & Shrimp Pasta. It’s decadent it’s delicious and who doesn’t love creamy ?! This pasta is perfect for a summery bowl that’s also cozy and comforting. And the best part? It’s so easy. So it’s perfect for Saturdays so you can still enjoy all the beautiful summer weather that we have left !!
Ok so you’ve probably seen this recipe before on our blog, and if you haven’t well now is your chance to discover this absolutely delicious creamy shrimp pasta. It is one of our summer go to recipes because for one thing it’s easy and for another thing everyone loves it. Because honestly it’s hard not to love creamy and delicious, you know?
It’s a tomato-based sauce that is creamy and lemony and compliments the shrimp perfectly. And like I mentioned it’s definitely an easier sauce to make for pasta which is another reason it is perfect for summer Saturdays. It comes together so quickly and then you have the rest of the day to enjoy the beach or the weather or whatever summer activities you like.
Today is another perfect Saturday. The sun is shining and it’s not too warm…the temperature is just right. The perfect beach day. We still went to the farmers market this morning and got fish and clams for the grill. Only a few weekends left for our favorite Saturday tradition…I AM SAD !!
Ingredients
3 tablespoons olive oil
1 pound shrimp; peeled and deveined
1 garlic clove; minced
1/4 teaspoon dried oregano
1/2 cup sweet vermouth
1 (26 ounce) box Pomi chopped tomatoes
1 cup heavy cream
juice of 1/2 lemon
salt and pepper to taste
1 pound pasta
fresh basil leaves for serving
Directions
Heat the olive oil in a large skillet. Add the shrimp, garlic, and oregano. Sprinkle with salt and pepper, turning once. Stir in the vermouth and the tomatoes. Add the cream and lemon juice. Let simmer until sauce has thickened.
Cook the pasta. Drain, reserving 1 cup of cooking water. Add the pasta to the skillet with the tomato sauce. Add cooking water if needed.
Serve topped with fresh basil leaves.
