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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.
Cook Time 1 hour
Course Dinner, Lunch, Lunch and Dinner
Servings 4 servings

Equipment

  • Large sauté pan
  • Immersion blender
  • Stockpot

Ingredients
  

  • 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, plus extra for serving
  • 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 

Instructions
 

  • 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.

Notes

*If you like more sauce to pasta ratio, go with 3/4 pound pasta.