Oven roasted, well-seasoned jumbo shrimp tossed in a tomato-based pasta sauce and rotini pasta.
Roasted Shrimp and Pasta Sauce
Pasta, pasta sauce and shrimp. How can you go wrong with that?!
Some of y'all may know about one of my favorite pasta sauces that I typically make in the summer with those super delicious, fresh from the garden tomatoes. It's simple, light and so flavorful.
Note: As an Amazon.com Services LLC Associates and member of other affiliate programs, I earn from qualifying purchases linked in my posts.I decided to use that same base for an out of season sauce made with a canned pasta sauce. I typically use Del Monte or Hunts brand (#ad) as a base because it's less expensive than many of the more popular jarred sauces and I find it to be incredibly flavorful. That said, use your favorite pasta sauce!
I also decided to go with oven roasted shrimp, tossed with a little olive oil and seasonings, though you can certainly just pan sear or even grill them! I find that roasted shrimp is so much more flavorful, so I hope that you'll give it a try!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Here's how to make my Roasted Shrimp and Pasta Sauce!
Peel and devein shrimp; rinse and pat dry. I'm using a pound of jumbo (21/25 count) fresh from the Gulf shrimp.
To the shrimp add the olive oil, salt, pepper, Creole or Cajun seasoning, Old Bay seasoning and red pepper flakes, if using. Let rest for 5 minutes. I have a collection of different Creole and Cajun seasonings in my pantry, but today I used Justin Wilson's brand. There are tons of them available everywhere (#ad) today, so use what you like!
Preheat oven to 400 degrees F. Use a non-stick broiler pan like the one pictured (#ad) or line a rimmed baking pan with aluminum foil and place an oven safe rack on top; set aside. Transfer shrimp to baking pan in a single layer.
Roast, about 8 to 10 minutes, depending on the size, or until cooked through and pink in color, turning halfway through. Set aside.
Meanwhile, for the sauce, prepare pasta al dente according to package directions; set aside 1 cup of the pasta water, drain pasta and set aside. Today I'm using Dreamfields Healthy Carb Living (#ad) rotini, though any short cut pasta is fine, so use what you have!
I'm also using one of my favorite kitchen tools that if you've been around here any length of time you've seen me use many times - my Fasta Pasta microwave cooker (#ad). It's great for more than pasta y'all!
Look at what a beautiful job it does and there's no waiting for a huge pot of water to boil. Love this kitchen gadget! When using the Fasta Pasta you won't have a lot of pasta water left, so save what you have in case your sauce needs it on down the line!
Heat butter and olive oil in a skillet over medium high heat.
Add the green onion and garlic and cook for 3 minutes.
Stir in seasonings, cooking an additional minute.
Since we're out of season for really tasty fresh tomatoes, I'm using a canned pasta sauce.
I typically use Del Monte or Hunts traditional pasta sauce as my base because it's less expensive than the more popular jarred sauces, but I find it to be incredibly flavorful. I used to be able to get these large cans for about $1.00, though they went up quite a bit during that challenging time we all experienced, as of this writing they are just slightly around thirty cents more and Del Monte is harder to find.
All of that to say, use your favorite pasta sauce that you already know and love! I'm using the chunky vegetable version today, along with a can of Rotel.
Stir in pasta sauce and tomatoes.
Bring to a boil, reduce and simmer for 15 minutes; taste and adjust seasonings as needed.
Add half of the pasta and gently toss.
Add remaining pasta.
Fold in shrimp and warm through adding some of the reserved pasta water if needed to loosen up the sauce.
Turn out into a pasta platter, sprinkle with lemon juice, garnish with parsley and top with or offer freshly grated Parmesan cheese at the table for individual servings. Serve immediately with fresh hot bread and a side salad.
For more of my favorite shrimp recipes, check out this collection on my Pinterest page!
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