SHRIMP IN DREAMY TOMATO CREAM SAUCE

Seafood|Ciao Bella|Pasta

Ingredients

The Shrimp:

1 pound large (U16/20 shrimp), peeled and deveined – leave tail on optional

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoons Dish off the Block Ciao Bella Italian Spice Blend

4 tablespoons olive oil

The Sauce:

1 large onion, chopped

8 garlic cloves, chopped

½ teaspoon red pepper flakes

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

¾ cup dry white wine

1, 28-ounce can crushed San Marzano tomatoes

2 cups heavy cream

1 teaspoon salt

1 teaspoon black pepper

12 ounces fresh linguini pasta, cooked al dente to package directions (or 1 pound dry pasta)

2 tablespoons fresh parsley, chopped

¼ – ½ cup grated parmesan cheese

Instructions

Place the shrimp in a large bowl and sprinkle the salt, pepper, and ½ teaspoon of the Italian seasoning over the top. Drizzle with 2 tablespoons of the olive oil and toss to fully coat all of the shrimp.

Heat the remaining 2 tablespoons of olive oil in a large deep skillet over medium high heat. When the oil is very hot, add the shrimps in a single layer. Sear for 1-1 ½ minutes on the first side until they begin to curl. Flip and cook for 1 minute on the second side until pink. Do not overcook. They will cook again for a bit in the sauce. Remove to a bowl and set aside.

Add the onions, garlic, red pepper flakes, and Italian seasoning to the pan drippings from the shrimp. Cook, stirring frequently for 3 minutes until the onions are soft and fragrant. Add the wine and cook, scraping any brown bits up from the bottom of the pan with a wooden spoon or spatula. Bring the wine to a boil and reduce by half, about 4 minutes.

Add the tomatoes, cream, salt, and pepper to the pan. Bring to a boil and then reduce to a low boil and cook for 8-10 minutes, stirring occasionally, allowing flavors to meld and the sauce to thicken slightly.

Add the shrimp (and any juices that have developed) to the sauce along with the pasta. Toss, toss, toss until well coated and cook for 2 minutes more.

Serve hot in bowls garnished with parsley and sprinkled with the grated parmesan. YUM!