Creamy Tomato & Shrimp Pasta
Creamy Tomato & Shrimp Pasta. Summer seafood pastas are a must, especially on Sunday’s. This one is extra decadent and a little fancy and perfect for summer Sunday’s. It’s a creamy Pomi tomato and vermouth based sauce, loaded with summer herbs and shrimp. It’s a little fancy but it’s simple at the same time. And don’t forget the Sunday wine…I am all for a good summer rosé with this one !! Cheers !!
So Sunday scaries…am I right?! Nothing worse than the scaries after the first weekend of summer. I want to be back at the beach already. My typical Sunday mood though. But I am not going to lie, this Sunday is not as bad because I am going back to the beach early this week AND it is a holiday weekend coming up !!
But the scaries are still a thing, so pasta and wine. Because pasta and wine are the cure to any Sunday scaries. If there even is a cure to Sunday scaries, you know?! But the best way to at least try to cure the scaries is to have a fancy, fun, summery, and obviously delicious pasta.
This one is a creamy tomato and vermouth based sauce. Then you’ve got all that shrimp which makes it super summery. And of course basil for topping because basil was made for summer dishes. Sprinkle with a hefty amount of red pepper flakes if you’re into the spicy life like we are ;)) and serve !! Simple and easy as that !!
I don’t know about you guys but I had a great first weekend of summer and I am so excited for all the ones to come !! But for now, let’s have a great week so we can get to this exciting holiday weekend coming up !!
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.
