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Tomato Cream Sauce Pasta Recipe: Italian Linguine Enveloped In Creamy Tomato Sauce And Topped With Seared Shrimp

Tomato Cream Sauce Pasta Recipe: Italian Linguine Enveloped In Creamy Tomato Sauce And Topped With Seared Shrimp

It’s officially Spring and I’m officially still eating pasta. Although a lot of restaurants are serving lighter meals with this season I’d thought I’d make this meal lighter with… the salad. muah ha ha ha (Recipe will be posted shortly). For the pasta I used a bronze cut linguine which has a rougher surface area allowing for more  delicious sauce stickage to be possible. I used canned whole tomatoes, homemade chicken stock infused with the shells from the shrimp, some cream, bacon, shallots, garlic, and fresh basil. What more could you ask for?

Italian Tomato Cream Sauce with Linguine and Seared Shrimp

: 2-3
: 10 min
: 40 min
: 50 min
: Easy to Middle of the Road

Crushed Tomatoes, crispy bacon, shallots, and garlic get reduced down in shrimp infused stock and made gloriously delicious with pasta water and heavy cream.

By:

Ingredients
  • 2 slices bacon, or pancetta (1/4 cup) diced
  • 1/2 pound raw shrimp, unpeeled
  • 1 can whole tomatoes ( 14.5 oz)
  • 1 small shallot, minced (about 2 Tablespoons)
  • 4 garlic cloves, about 1 Tablespoon
  • 1/2 package Bronze cut Linguine (8 oz. uncooked)
  • 1 cup Chicken stock, homemade or unsalted
  • Parmesano Reggiano
Directions
  • Step 1 Peel shrimp, devein if needed, and reserve shells.
  • Step 2 In a small pot add chicken stock and shrimp shells. Bring to a boil for 1 to 2 minutes. Turn on low heat to keep warm
  • Step 3 Bring to boil 4 to 5 quarts of water in a stock pot.
  • Step 4 While waiting for water to boil, start sauce.
  • Step 5 In a warmed pan set on medium heat add 1 tablespoon olive oil and 1 teaspoon butter. Season shrimp with salt and pepper and place in hot fat, cooking about a minute and a half on each side until cooked through. Remove from pan and set aside.
  • Step 6 Add diced bacon to pan and cook until crispy. Add shallot and cook 1 or 2 minutes or until translucent. Turn down heat. Add garlic and stir and cook until fragrant, about 1 minute. Strain chicken stock into pan and add canned tomatoes. Crush the whole tomatoes with your hands while adding to pan.Turn heat to high and let cook, reducing down
  • Step 7 Your water should be boiling for your pasta. Add salt and pasta and cook for 5 minutes.
  • Step 8 Your sauce should be about 1/2 way up the pan and somewhat thickened. If not, continue to cook until more liquid is reduced out.
  • Step 9 Using the same pot you warmed your stock transfer the sauce from the skillet to the pot and (using a hand mixer) blend all the ingredients until smooth. Or use a blender, but be very careful since the sauce is hot like lava!
  • Step 10 Once blended nicely, add back to skillet. When the noodles are finished cooking remove them to the pan, stirring, and add 1/2 cup of the pasta water to the pan with the sauce. Stir and add in 1/2 cup of your cream. Stir until combined. Taste for salt and pepper and the firmness of the noodle. If the pasta is too firm to your liking let it cook in the sauce a bit longer.
  • Step 11 Remove from heat and toss in Seared shrimp as well as some freshly grated Parmesan and shredded fresh basil. Toss together and Serve.
  • Step 12 Buon Appetito!
  • Step 13 If you want to cook your noodles before starting the sauce you can do that as well. Just make sure to reserve a bit of the pasta water. Also pour a little olive oil on the noodles to keep them from sticking. You’ll only need about a teaspoon or so. 🙂

This pasta is tomato rich with a background of shellfish. The shrimp shells really help infuse the flavor of the shrimp for this pasta and the bacon lends a smokiness to the sauce. I did not have to season this sauce AT ALL with salt. You have salt from the pasta (remember that 1/4 cup we added to the water?). You have salt from the bacon. And you have salt from the Parmesan cheese. So please, refrain from salting this dish until everything is combined and ready to be plated.

Serve this rich, but not too too heavy, pasta meal with a bitter greens salad. I’ve got a recipe I’ll be posting shortly which has fresh dandelion greens, baby kale, and a tangy mustard seed vinaigrette that’ll make your tongue pop!

Got any favorite Spring…or not so Spring recipes you’d like to share or have me share? Hit me up below! 🙂 Here’s a little short vid on how your sauce should be looking before you add in the pasta water, noodles, and cream!



6 thoughts on “Tomato Cream Sauce Pasta Recipe: Italian Linguine Enveloped In Creamy Tomato Sauce And Topped With Seared Shrimp”

  • I wasn’t even hungry until I started reading your recipe….I am now!. I love everything that you put it in there, and infusing the stock with the shrimp shells is something I never would have thought of. Granted, I’m no professional! Looking forward to making this, and checking out some of your other recipes. Thanks!

  • I am a pasta person and I am so sick of cooking the same old-style pasta recipes. Glad I found your recipe! It looks easy and simple. I might try this one over the weekend. I think it will be best paired with wine… What do you think? Thanks for this recipe!!!

  • This looks delicious. Definitely going to try making this on the weekend, I always overcook my shrimp … Let’s see if I get it right this time. Wish me luck!

    • Good luck! It only takes a couple minutes to cook them especially when they’re smaller like the ones used in this recipe. You can do it!

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