I love this rich, flavorful meal. The tomato cream sauce can be used in so many dishes but one of my favorite ways is to combine it with shrimp and fettuccine. It’s my version of comfort food. And it only takes about 30 minutes to make! If you want a dish that’s sure to please, try Shrimp with Fettuccine in Tomato Cream Sauce!
Shrimp with Fettuccine in Tomato Cream Sauce is so delicious and it looks as if you’ve spent a long time making it but it’s so easy!
Finely dice a half an onion and mince a couple of cloves of garlic.
Chiffonade fresh basil then cut it into smaller pieces.
Cook a half box of fettuccine according to package directions. Reserve one cup of the pasta water, drain and keep the pasta warm.
In a medium pan over medium low heat saute about 1/2 pound of shrimp in a tablespoon of butter until shrimp turns pink. Remove shrimp and keep warm.
Add another tablespoon of butter and a tablespoon of olive oil to the same pan, increase the heat to medium, and saute the onions until they begin to soften. Add the garlic and cook until fragrant.
Pour a 15 ounce can of tomato sauce into the pan and season with salt and pepper to taste. I always add a tiny bit of sugar to cut the acidity of the tomatoes because that’s what Mama did! Simmer the sauce over low heat for 30 minutes, stirring occasionally.
Remove the pan from heat and stir in 1 cup of heavy cream. This is where I start to get excited! The cream gives the sauce a rich, silky texture that is just perfect on the fettuccine!
Sprinkle in some Parmesan cheese, to taste. I use a few tablespoons full in the sauce.
Then add the fettuccine to the sauce, tossing it gently with tongs to coat it in that amazing sauce. If you want the sauce a little thinner just slowly add pasta water until it’s the consistency you want.
Next add the shrimp because it isn’t Shrimp with Fettuccine in Tomato Cream Sauce without the shrimp and, using the tongs, gently toss so they get coated in the sauce. At this point I’m struggling not to just grab a fork and dive right in!
Add the basil, toss to combine, and serve.
I could eat this twice a week!
- • 1 tablespoon olive oil
- • 2 tablespoons butter, divided
- • 1/2 medium onion, finely diced
- • 2 cloves garlic, minced
- • 1 can (15 Oz. Size) tomato sauce
- • Salt And pepper, to taste
- • Sugar (to cut the acidity of tomato sauce, to taste)
- • 1 cup heavy cream
- • Grated Parmesan cheese, to taste
- • Fresh basil, chiffonade and chopped
- • ½ pound fettuccine
- • ½ pound shrimp
- Cook pasta according to package directions. Drain, reserving 1 cup of pasta water and keep pasta warm.
- Sauté shrimp in 1 tablespoon of the butter until shrimp is pink.
- Heat butter and oil over medium heat. Add onions and garlic and sauté for until onions just begin to soften.
- Add tomato sauce to onions and garlic.
- Add salt, pepper, and sugar to taste. Simmer over low heat for 30 minutes, stirring occasionally.
- Remove from heat and stir in cream.
- Add cheese to taste.
- Taste and add additional salt and pepper if desired.
- Add pasta, tossing gently with tongs.
- If sauce is too thick for your taste you may thin with a bit of the reserved water from the pasta.
- Add shrimp, tossing gently with tongs until sauce is well-distributed.
- Add basil and mix it in gently.