Ingredients
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 pound shrimp, shelled and deveined
- 6 tablespoon extra virgin olive oil
- 1 tablespoon onion, finely chopped
- 6 tablespoon garlic cloves, thinly sliced
- 2 pound cherry tomatoes, cut in half, or heirloom tomatoes, cut in quarters
- 1/4 teaspoon c&h or domino sugar
- 4 tablespoon chopped basil, divided
- 1 pound pasta, penne rigate or spaghetti
Preparation
Baking Directions:
Bring a pot of water to a boil for the pasta.
Mix the salt, pepper, onion powder, garlic powder and paprika together.
Sprinkle the spice mixture over both sides of the shrimp and set aside.
In a large sauté pan, cook the oil over high heat until it starts to sizzle, which takes about one to two minutes.
Add the shrimp and cook for two minutes.
Using a slotted spoon, lift the shrimp out of the pan and place on a tray lined with paper towels to absorb the excess oil.
Reduce the heat to medium and add the onion and garlic to the pan, stirring well.
Cook for two to three minutes until the onion starts to soften.
Add the tomatoes; add the optional sugar if they are not sweet enough.
Cook, stirring, for three minutes.
Add half of the basil and increase the heat to high.
Stir well and bring to a boil.
Cook for one minute, continuing to stir well, then cover the pan and reduce the heat to simmer, cooking for 10 more minutes.
While the sauce is simmering, add the pasta to the boiling water and cook according to the directions on the package.
While the pasta is cooking, add the shrimp to the sauce.
Stir well, cover again and continue to cook on simmer for three to four minutes.
Drain the pasta and return it to the pot.
Pour the sauce over the pasta and cook it over medium heat, stirring, for two to three minutes.
Add the remaining basil, toss well, and serve.
Season with salt and pepper to taste.
