Ingredients

The following ingredients have 6 Servings
  • 1 pound medium shrimp, peeled deveined
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil, (divided)
  • 1/4 tsp EACH salt, pepper
  • 1 lb. penne
  • 1/2 yellow onion, diced
  • 2 bell peppers (orange or yellow), chopped
  • 1 small zucchini sliced ¼-inch thick into half moons
  • 6-8 garlic cloves, minced
  • pinch -1/4 teaspoon red chili pepper flakes
  • 1 14 oz. can crushed tomatoes in puree ((no salt/seasonings added))
  • 1 14.5 oz. can fire roasted diced tomatoes ((not drained))
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sugar, (more or less to taste)
  • 1 teaspoon chicken bouillon
  • 1 tsp EACH dried oregano, dried parsley
  • 1/2 tsp EACH dried thyme, salt, pepper
  • 3/4 cup heavy cream
  • ½ cup fresh basil, roughly chopped ((may substitute 1 tablespoon dried))

Instruction

  • Cook pasta al dente according to package directions in salted water. Drain, toss with a drizzle of olive oil and set aside.
  • Meanwhile, melt 2 tablespoon butter in 1 tablespoon olive oil in a large heavy bottom pan over medium high heat. Add shrimp and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook for approximately 2-3 minutes per side, just until opaque, then remove from skillet. Chop off tails once cool enough to handle if desired.
  • To the now empty pan (don’t clean out oil), heat 1 additional tablespoon olive oil over medium-high heat. Add onions and sauté for 3 minutes. Add bell peppers and sauté for 2 additional minutes. Add zucchini, garlic and red pepper flakes and sauté for 1 additional minute.
  • Stir in crushed tomatoes, diced tomatoes, tomato paste, sugar, bouillon and all seasonings. Gently simmer for 8-10 minutes, stirring occasionally.
  • Stir in the heavy cream and fresh basil and warm through. Stir in shrimp and pasta and warm through. Taste and season with additional salt, pepper, red pepper flakes and/or sugar to taste.
  • Garnish with freshly grated Parmesan Cheese and parsley if desired.