Tomato Garlic Butter Shrimp
INGREDIENTS
10 ounces | 300 g dry weight linguini (or any pasta)
1 medium yellow onion diced
2 tablespoons butter (or olive oil)
6 garlic cloves , minced
1 pound | 500 g raw jumbo shrimp (prawns), peeled and deveined
2 teaspoons dried basil
1 teaspoon salt , divided
1 x 14-ounce | 400 g bottle marinara sauce
half a chicken bullion cube , crushed (or 1 teaspoon stock powder)
2 tablespoons fresh chopped parsley
1 teaspoon freshly-ground black pepper , divided
pinch of granulated sugar
2/3 cup milk (or half and half or heavy cream)
grated Parmesan cheese , to serve
extra fresh chopped parsley , to serve
INSTRUCTIONS
- Cook the pasta as directed on the packet. Drain the water and set it aside. (Prepare the shrimp sauce while the pasta is boiling.)
- In a large skillet or pan, melt the butter over medium heat. Fry the onion until it is translucent. Stir in the garlic and cook for 30 seconds until fragrant, then add the shrimp, basil, and 1/2 teaspoon salt. Sauté shrimp for 2 minutes on one side, then flip and cook for another minute on the other side.
- Add the sauce, crushed bullion (or stock powder), parsley, pepper sugar, and the remaining salt to the pan quickly. Allow another minute for the sauce to heat through before adding the milk (or cream). Cook for a further minute, or until the shrimp are fully cooked.
- After the pasta has been cooked and drained, combine it with the creamy tomato sauce and toss to blend. If desired, season with more salt.