Shrimp Pasta with Creamy Tomato Basil Sauce

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  Pasta, Penne, White, Dry(340g)
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  Olive oil(30g)

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

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  Shrimp(454g)
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  1 Teaspoon Sea Salt, Divided
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  1 Teaspoon Freshly-Ground Black Pepper, Divided
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  Yellow Onion(240g)
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  Garlic
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  Tomato, Canned, Crushed
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  Canned Diced Tomatoes
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  Basil, Fresh(45g)
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  Red pepper flakes(1g)
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  Oregano, Dried(1g)
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  Sugar, Granulated White
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  Cream, Heavy Whipping(80g)

Instructions

1. 1Bring a large stockpot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, then drain and set aside.
2. 2While the pasta water heats, warm the olive oil in a large sauté pan over medium-high heat. Add the shrimp and cook for 4–6 minutes, flipping once or twice, until the shrimp turn opaque pink and are no longer translucent. Transfer to a plate and set aside.
3. 3Return the sauté pan to medium-high heat and add the remaining olive oil. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for 1–2 minutes until fragrant.
4. 4Add the crushed tomatoes, diced tomatoes, fresh basil, red pepper flakes, dried oregano, sugar, salt, and black pepper. Stir to combine and bring to a simmer over medium heat. Simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
5. 5Remove the pan from heat and stir in the heavy cream until fully combined.
6. 6Add the cooked shrimp and drained pasta to the sauce and toss until evenly coated.
7. 7Divide the shrimp pasta evenly into 6 airtight containers while hot. Cool to room temperature, seal, and refrigerate for up to 3 days or freeze for up to 3 months.