Spicy Shrimp Pasta with a Roasted Tomato Sauce
By @saltandlavender ~
8 ounces uncooked pasta
1 pound shrimp, thawed & peeled (I used 31-40 count size)
1 tablespoon olive oil
1/2 small onion, diced
2 cups Fire Roasted Diced Tomatoes
1/4 cup dry white wine
1 heaping tablespoon Dijon mustard
3-4 cloves garlic, minced
4 dashes Italian seasoning
1/2 teaspoon red pepper flakes, or to taste
1/4 cup heavy/whipping cream or sub to meet your needs
Handful fresh basil, torn
Salt & pepper, to taste
Freshly grated parmesan cheese, to taste (optional)
Fresh parsley, chopped (optional)
Boil a large pot of salted water and cook pasta al dente according to package directions.
Add the olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes (it's ok if it browns lightly).
Add the wine, Dijon mustard, and garlic to the pan and cook for 2 minutes.
Add the diced tomatoes, Italian seasoning, red pepper flakes, cream, and shrimp to the pan. Give it a good stir, reduce heat to medium, cover, and cook for 5 minutes.
Stir in the basil, salt & pepper, and cook it for another few minutes or until the shrimp are completely cooked through. Drain the pasta and toss it with the sauce.
Serve immediately with freshly grated parmesan cheese and fresh parsley if desired.