Ingredients
The following ingredients have 4 Servings
- 8 ounces uncooked pasta
- 1 pound shrimp (thawed & peeled (I used 31-40 count size) )
- 1 tablespoon olive oil
- 1/2 small onion (diced)
- 2 cups Muir Glen Fire Roasted Diced Tomatoes (with juices)
- 1/4 cup dry white wine
- 1 heaping tablespoon Dijon mustard
- 3-4 cloves garlic (minced)
- 4 dashes Italian seasoning
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/4 cup heavy/whipping cream
- Handful fresh basil (torn)
- Salt & pepper (to taste)
- Freshly grated parmesan cheese (to taste (optional))
- Fresh parsley (chopped (optional))
Instruction
- Boil a large pot of salted water and cook pasta al dente according to package directions.
- Add the olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes (it's ok if it browns lightly).
- Add the wine, Dijon mustard, and garlic to the pan and cook for 2 minutes.
- Add the diced tomatoes, Italian seasoning, red pepper flakes, cream, and shrimp to the pan. Give it a good stir, reduce heat to medium, cover, and cook for 5 minutes.
- Stir in the basil, salt & pepper, and cook it for another few minutes or until the shrimp are completely cooked through. Drain the pasta and toss it with the sauce.
- Serve immediately with freshly grated parmesan cheese and fresh parsley if desired.
