Easy 30-minute shrimp pasta with a creamy spicy garlic tomato sauce.
8 ounces noodles of choice (I love penne, fettuccine, or short spiral noodles)
12 ounces shrimp, tails removed and de-veined
2 tablespoons butter
1 15-ounce can crushed tomatoes
1 tablespoon minced garlic
1 teaspoon garlic powder
2 teaspoons crushed red pepper flakes (or more to taste)
1 tablespoon onion powder
2 teaspoons Italian seasoning
1 1/2 cups heavy cream or half & half (fat free half & half works well)
1/4 cup chicken broth
Cook noodles according to package instructions. Add shrimp and butter to a large sauce pan or skillet and sauté over medium heat for 3-4 minutes until shrimp turn pink. (If you are using pre-cooked shrimp which are already pink, reduce cooking time to 2-3 minutes, just until shrimp are heated through) Transfer shrimp to a bowl and set aside.
Add crushed tomatoes, minced garlic, garlic powder, red pepper flakes, salt, onion powder, and Italian seasoning to your pan. Stir over medium heat for 5 minutes or so until fragrant and heated through. Add heavy cream (or half & half) and chicken broth. Cover and allow to simmer for 5-10 minutes.
Add shrimp to pan and stir to combine. Toss with prepared noodles and serve.