Spicy Tomato Shrimp Pasta
I love to make homemade sauce. Really any meat can be used for this, but I prefer shrimp.
Ingredients
- 4 tbsp olive oil divided
- 1 small onion chopped
- 1 large zucchini chopped
- 2 stalks celery chopped
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- ½ tsp salt
- dash ground pepper
- 4 cloves minced garlic
- 3 tbsp tomato paste
- ½ c. dry red wine, such as pinot noir
- 1 28 oz. can San Marzano whole canned tomatoes and juice
- 2 lbs. frozen jumbo or colossal shrimp
- ½ tbsp creole seasoning
- 1 lb. rigatoni or penne pasta cooked
Instructions
- Preheat 2 tbsp olive oil in large saucepan over medium heat. Add chopped onion, zucchini, celery, red pepper flakes, thyme, salt, and pepper. Cook for 15 minutes until vegetables are soft. Add garlic and cook for another 3 minutes. Add tomato paste and stir. Cook an additional 3 minutes. Pour wine into vegetables and cook for approximately 5 minutes until most of the alcohol is absorbed. Add mashed San Marzano tomatoes and 1 c. of water. Simmer for approximately 40 minutes, stirring occasionally. Add salt to taste.
- While sauce is simmering, remove any shells or tails from thawed shrimp. Toss with 2 tbsp. olive oil and sprinkle with salt, pepper, and creole seasoning. Arrange shrimp on a pan and cook at 400 degrees for 15 minutes.
- Make pasta according to directions. To assemble, place pasta in bottom of bowl, followed by oven baked shrimp, and topped with homemade tomato sauce. Sprinkle generously with parmesan cheese.
