16 ounces dried pasta (I used penne)
2 Tablespoons extra-virgin olive oil
1 pound jumbo shrimp, peeled and deveined
1 teaspoon sea salt, divided
1 teaspoon freshly-ground black pepper, divided
1 cup diced white onion (about 1 small onion)
6 garlic cloves, minced
1 (14-ounce) can crushed tomatoes
1 (14-ounce) can diced fire-roasted tomatoes, drained
3 Tablespoons julienned or chopped fresh basil leaves
1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling
1/4 teaspoon dried oregano
pinch of granulated sugar (optional)
1/3 cup heavy cream
optional toppings: freshly-grated Parmesan cheese, extra fresh basil, extra crushed red pepper flakes
Cook pasta al dente according to package instructions. Drain and set aside.
Meanwhile, as the pasta water is heating, heat olive oil in a large saute pan over medium heat. Add shrimp and season evenly with salt and black pepper. Then saute for 4-6 minutes, flipping once or twice, until the shrimp are cooked through and pink and no longer translucent. Transfer the shrimp to a separate plate and set aside.
Return the saute pan to the stove and increase heat to medium-high. Add olive oil, then add the onion and give it a stir to coat it evenly with the olive oil. Saute for 4-5 minutes until the onion is soft and translucent, stirring occasionally. Then stir in the garlic, and saute for an additional 1-2 minutes or until the garlic is fragrant, stirring occasionally. Add in the crushed and diced tomatoes, basil, crushed red pepper flakes, oregano, sugar, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and stir to combine. Bring the mixture to a simmer, then reduce heat to medium and simmer (uncovered) for 8-10 minutes, or until the mixture is reduced and is fairly thick.
Stir in the heavy cream, the cooked pasta and the cooked shrimp and toss until combined. Serve with the optional toppings if desired. Or transfer to a sealed container aluminum pan and freeze for up to 3 months.
Source: Gimme Some Oven
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