Creamy Tomato Garlic Butter Shrimp

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  10 oz Rotini Pasta
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  1 Yellow Onion(110g)
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  2 tbsp Butter

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  6 Garlic(18g)
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  1 lbs Shrimp
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  2 tsp 2 teaspoons dried basil
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  1 tsp 1 teaspoon salt (divided)
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  3 cup Pasta Sauce, Marinara, Canned
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  1 Chicken Bouillon, Dry(2g)
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  2 tbsp Parsley, Fresh
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  1 tsp 1 teaspoon ground black pepper (divided)
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  1 1 pinch granulated sugar
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  0.7 cup Whole Milk
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  1 Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 1 pinch fresh parsley (to serve)

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, stirring occasionally. Drain in a colander and set aside.
2. 2While the pasta cooks, pat the shrimp dry with paper towels. Mince the fresh garlic and dice the onion.
3. 3Heat the salted butter in a large skillet over medium heat. Add the diced onion and cook 3–4 minutes, stirring occasionally, until softened and translucent.
4. 4Stir in the minced garlic and cook 30 seconds over medium heat until fragrant. Add the shrimp, sprinkle with half the salt and half the black pepper, and cook 2–3 minutes over medium heat until the shrimp begin to turn pink on the first side. Flip and cook another 1–2 minutes until the shrimp are opaque throughout and the internal temperature reaches 145°F.
5. 5Pour in the marinara sauce and chicken bouillon, stirring to combine. Cook 1 minute over medium heat until the sauce is heated through. Reduce heat to medium-low, stir in the whole milk, dried basil, remaining salt, remaining black pepper, and pinch of granulated sugar. Continue cooking 1–2 minutes, stirring gently, until the sauce is creamy.
6. 6Add the drained rotini pasta to the skillet and toss until all pasta is coated in the creamy tomato sauce. Cook 30 seconds over medium heat to heat the pasta through. Stir in the fresh parsley and grated Parmesan.
7. 7Divide the creamy tomato garlic butter shrimp evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 3 days.