Ingredients

The following ingredients have 6 Servings
  • 8 ounces penne pasta
  • 3 tablespoons extra-virgin olive oil (divided)
  • 1 pound shrimp peeled and deveined
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 small onion (diced)
  • 4 garlic cloves minced
  • 1 teaspoon crushed red pepper
  • 3 cups tomato sauce
  • ¼ cup fresh basil (roughly chopped, plus more for serving)

Instruction

  • Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.
  • Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the shrimp to the pan, season with salt and black pepper, and cook for 2-3 minutes per side until shrimp is opaque, transfer to a bowl and set aside.
  • Heat the remaining 2 tablespoons of the olive oil in the same skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, 1-2 minutes.
  • Add the tomato sauce and basil and simmer on low for 20-25 minutes, stirring occasionally, until the sauce thickens.
  • Transfer the cooked pasta on top of the sauce, and add some of the reserved cooking liquid, if desired. Serve with shrimp on top and extra basil, if desired.