15-Minute Shrimp Rose Pasta
This quick & easy shrimp rose pasta features spaghetti noodles smothered in a tomato cream sauce infused with garlic, onion, and chili, and loaded with juicy succulent shrimp. This simple and indulgent pasta is so flavorful and decadent, it will instantly become a weekday favorite!
Servings: 2 people
- 1/2 lb (15-16) large shrimp deveined and peeled
- 200 g spaghetti or your choice of pasta
- 1 tbsp olive oil
- 4 garlic cloves thinly sliced
- 1/2 red pepper flakes or 1 dried red chili, crushed
- 1/2 medium onion sliced
- 1 medium tomato diced
- 1/2 cup tomato sauce
- 1 cup heavy cream or evaporated milk
- 2 tbsp parmesan cheese or mozzarella cheese, grated
- salt and pepper to taste
- parsley flakes optional, for garnish
Season shrimp with salt and pepper. Bring a large pot of water to a boil and add a generous amount of salt. Add pasta and cook until it is 1 minute shy of al-dente. Drain and set aside.
While your pasta is cooking, heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant. Stir in red pepper flakes, followed by onion and tomato. Cook for about a minute, and add the shrimp.
Before the shrimp is fully cooked, add tomato sauce and heavy cream and bring to a boil. Add the pasta and cheese, mix to combine, and season with salt to taste. Garnish and enjoy!
To thaw frozen shrimp, submerge them in cold water for about 10 minutes until they are completely thawed. Please ensure to pat them dry to remove excess water prior to seasoning.
For visual reference, please refer to the video tutorial above (you will need to disable AdBlock if you are on your computer!)
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