This pasta is fast, cheap and tasty. It is a fantastic simple meal to fix for an impromptu dinner party.

Shrimp & Mushroom Pasta with a Light Tomato Cream Sauce

serves 4

1 1/2 pound of shrimp, peeled
10 mushrooms, sliced
4 cloves of garlic, minced
2 tablespoons of olive oil
1 large can of whole tomatoes, drained and crushed by hand
1/4 cup of heavy cream
fresh parmesan
fresh basil (optional)
Sea salt
1/4 teaspoon of crushed red pepper flakes (optional)
1 pound of pasta

Add the pasta to boiling water just as you begin the following steps. This should time the pasta to be done just as the sauce is ready.

Start by sautéing the mushrooms in olive oil for 2-3 minutes. Add the garlic, and cook for 30 seconds being careful not to burn it. Add in the crushed tomatoes. Reduce to simmer and cook for 3-5 minutes on low. Season with Salt and crushed red pepper flakes to taste.

Raise the heat to medium high and add the shrimp to the tomato mixture. Cook the shrimp for about 2 minutes, then stir in the heavy cream. Turn off the heat.

Reserve 1 cup of the pasta water, set aside. Drain the pasta and put the pasta (without rinsing) into the sauce. Toss. If the sauce needs thinning, add a small amount of the reserved pasta water. Top with fresh grated parmesan cheese and fresh basil.

 
Top