Shrimp and Angel Hair alla Rosa

Simmer luscious tomatoes with sweet onions and garlic plus a pop of heat from red pepper flakes to create a thick, rich sauce. Toss in a handful of fresh basil, soften with a pour of heavy cream before adding tender shrimp to gently cook in this gorgeous sauce. Toss with strands of angel hair pasta and a simple recipe is transformed into an elegant, delectable plate.

I’ve had this recipe bookmarked in an old cookbook for years. I frequently go through my vast collection of recipes, marking or setting aside recipes that I’ve loved in years past or others on my list to try. This is a classic pasta dish with many variations published through the years. As with many sauces, it starts with sautéing sweet onion and garlic in a blend of butter and olive oil, along with a pinch of red pepper flakes for a subtle kick of heat. Crushed tomatoes and a pinch of brown sugar are added then the sauce simmers until it’s thick and rich. Finish by stirring in fresh basil and heavy cream followed by a pound of shrimp.

The sauce is a perfect pairing for the delicate bites of shrimp – highlighting without overpowering the shellfish.

Easy to pull together and quick to get on the table without sacrificing any flavor along the way!

Shrimp and Angel Hair alla Rosa

2 tablespoons butter

2 tablespoons olive oil

1-½ cups chopped sweet onion, about 1 medium onion

1 teaspoon chopped garlic

¼ teaspoon red pepper flakes

1 large can crushed tomatoes, 28-ounces

½ teaspoon dark brown sugar

1 teaspoon kosher salt, plus extra for cooking the pasta

¼ cup heavy cream

¼ cup chopped fresh basil

1 pound shrimp, peeled and deveined

¾ to 1 pound* angel hair pasta

¼ cup pasta water

For serving, chopped fresh basil and shredded Parmesan

Melt the butter with the olive oil in a large sauté pan over medium heat. Add the chopped onion and cook until transparent and very tender, about 15 to 20 minutes, stirring occasionally.

Stir in the garlic and red pepper flakes and continue cooking for an additional 3 minutes. Pour in the crushed tomatoes and stir in the brown sugar and kosher salt. Bring to a boil, reduce the heat to medium-low, cover and simmer for 30 minutes, letting the sauce thicken, stirring occasionally.

Once the sauce has thickened, purée it with an immersion blender until it’s fairly smooth.

Add the heavy cream and fresh basil along with the shrimp. Continue cooking over medium-low for about 3 to 4 minutes, or until the shrimp are cooked through.

While the shrimp are cooking, place the angel hair pasta in a large pot of heavily salted boiling water and cook for about 2 to 3 minutes, or until the pasta is tender. Scoop out ¼ cup of the pasta water and stir into the sauce.

Transfer the pasta to a large bowl, ladle on half of the sauce, tossing to coat the pasta.

To serve, plate the pasta, top with additional sauce, a sprinkling of chopped, fresh basil and shredded Parmesan cheese.

Serves 4. *If you like more sauce to pasta ratio, go with ¾ pound pasta.