With tender shrimp, penne pasta, and a luscious blend of Alfredo and tomato sauce, this creamy tomato shrimp pasta is a ...

For the pasta and sauce, you will want olive oil, an onion, garlic, a can of chopped tomatoes, tomato puree, sugar, salt, black pepper, dried oregano, dried basil, red chile flakes, and spaghetti.

Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and ½ cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are ...

In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer.

SHRIMP, TOMATO AND BASIL PASTAYield: 4 servings 1 1/2 pounds medium shrimp, peeled, deveined; see cook’s notesCoarse salt, such as kosher, and ground pepper6 teaspoons olive oil, divided use2 ...

Add shrimp, garlic, red pepper flakes, salt, and black pepper; cook, stirring occasionally, until shrimp are pink and cooked through, about 5 minutes. Remove shrimp from pan with a slotted spoon.

1. Mix tomatoes, tomato paste, water, sugar, basil, garlic powder, oregano, salt and red pepper in large saucepan. 2. Bring to boil on medium-high heat. Reduce heat ...

A little cream sherry enriches a tasty mix of fresh tomatoes, garlic, basil, mint, olive oil and chile pepper flakes. Toss ...

Shrimp Pasta: Before toasting the noodles, season 12 large peeled shrimp with salt and pepper. Sear in 1 tablespoon olive oil over high heat, about 1 minute per side. Transfer to a plate.