Spicy Shrimp Pasta





3/4 lb. tiger shrimp, peeled & deveined
salt & pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1/2 large onion, diced
1 clove garlic, minced
1/2-1 teaspoon crushed red pepper flakes*
14 oz. can crushed tomatoes
3/4 teaspoon basil
1/2 teaspoon oregano
3/4 cup heavy cream  (I did use heavy cream, and oh it was soooo good!)
3/4 lb linguine, cooked to al dente
parsley & parmesan cheese, for garnish {optional}


  • Sprinkle salt & pepper onto shrimp and set aside.
  • Place large nonstick pan over medium heat and sautee onions and garlic in olive oil and butter.
  • Add in shrimp and cook until just pink. Remove from pan.
  • Add in red pepper flakes, crushed tomatoes, basil, oregano and cream an simmer lightly for 15 minutes. If you notice the sauce getting a little too thick, feel free to add in a little chicken stock or pasta cooking liquid. Add in salt and pepper, if needed and slide in cooked shrimp.
  • Toss with hot pasta, top with parsley and cheese and serve immediately.


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