Bruschetta Shrimp Pasta

64 Comments

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Bruschetta Shrimp Pasta is made with angel hair pasta, shrimp, cherry tomatoes, fresh basil, garlic, seasonings, Parmesan cheese and a touch of cream. This is a delicious and easy meal to prepare and it will impress anyone you serve it to! This  recipe was given to me from the cooking class.

 

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Ingredients

 

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In a large skillet over medium high heat, add

half of the olive oil. Once hot add the shrimp.

 

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Season with salt, pepper

and Italian seasonings.

 

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Cook until the shrimp are pink and fully

cooked, turning over to cook other side.

This only takes a few minutes. Remove

the shrimp from the skillet and set aside.

 

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Add the remaining oil to the pan.

Add the garlic and cook until

fragrant, about 1 minute.

 

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Add the tomatoes and cook two minutes

more, being careful not to burn the garlic.

 

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Stir in heavy cream and Parmesan cheese.

Simmer for 2 minutes stirring constantly.

 

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Add basil and shrimp tossing to combine.

 

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Add the pasta and toss to coat.

Once hot, serve immediately.

 

Bruschetta Shrimp Pasta

http://www.InDianesKitchen.com

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Ingredients

  • 1 pound angel hair pasta
  • 2 Tbsp. olive oil, divided
  • 1 pound medium shrimp, peeled and deveined
  • 1 tsp Italian seasonings
  • salt to taste
  • pepper to taste
  • 3 cloves garlic, minced
  • 2 cups cherry tomatoes
  • 1/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp. fresh basil, chopped small

Directions

  1. Cook the pasta according to the package directions, drain and set aside. Cover to keep warm.
  2. In a large skillet, add half of the oil over medium high heat.
  3. Once hot add the shrimp. Season with salt, pepper and Italian seasonings. Cook the shrimp until it turns pink and is fully cooked. Turn shrimp over to cook other side. This only takes a couple of minutes. Remove shrimp from the pan and set aside. Cover to keep warm.
  4. In the skillet add the remaining oil. Add the garlic and cook 1 minute.
  5. Add the tomatoes and cook 2 minutes tossing tomatoes frequently. Be careful not to let the garlic burn.
  6. Stir in the heavy cream and Parmesan cheese. Simmer for 2 minutes stirring constantly.
  7. Stir in the basil and shrimp.
  8. Add the pasta and toss to coat. Once hot serve immediately.

http://www.InDianesKitchen.com

Categories: Cheese, Milk Products, Pasta, Seafood, Spices/Seasoning, Vegetables/Slaws/Salads

64 Comments »

  7. I could be all over this but better stick to plain pasta for now… No more constant paycheck every 2 weeks. I’ll save it for after Christmas.🙂

    Reply

  9. Miss Diane, your posts are a reminder that I still have a lot to learn.
    Sea food and fish are not actually my passion, never have cooked so often and never cooked shrimp.

    May I will give it a try one day, and who knows, maybe I will start to like it!

    P.S. Amazing recipe, I bet is very tasty! 😀

    Reply
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      • My mom loved making baked spaghetti pie and after we had it, we had leftovers cold. My mom cooked her regular spaghetti in Lipton onion soup – we often just had that leftover spaghetti cold, like eating a regular pasta salad.

      • I love Lipton Onion Soup. Did she make the soup up and then cook the pasta in the soup itself and serve it that way? This sounds so good! My wheels are turning!

      • No, she added the Lipton Onion Soup dry mix to the water the pasta was cooking in. It gave it a wonderful oniony taste but it stunk the house up! This kitchen had no “hood” over the stove and thus the aromas traveled all over the house as we had no kitchen door (small house). I have a teddy bear collection (stopped about 20 years ago as there was no more room for them) and I would protest their fur smelled like Lipton Onion Soup. I was about to offer to look in her recipe book (though I doubt she wrote it down) and I searched online and found it – you know my mom made her spaghetti like this for years and I’ll bet it was in a woman’s magazine like “Good Housekeeping” which she got for years. Here you go:
        https://hubpages.com/food/Classic-Spaghetti-recipe-with-onion-soup-mix

      • You’re welcome Diane – I am glad I mentioned it … it really made a difference in the taste and my mom still used real onions in the meat,just more flavorful … imagine that, me sharing a recipe with the pro. 🙂

      • That is good – lots of people will enjoy that spaghetti. My mom did not care if the onion soup smell lingered … she loved her spaghetti! You are welcome Diane.

  21. Pingback: Bruschetta Shrimp Pasta — In Dianes Kitchen | My Meals are on Wheels
  29. Pingback: Easy Bruschetta Shrimp Pasta

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