Creamy Tomato & Shrimp Angel Hair Pasta

By: Circulon Culinary Team


1 pound of angel hair pasta
2 tablespoons of butter
4 garlic cloves crushed
1 pound of shrimp peeled, deveined
1 15 ounce can of fire roasted diced tomatoes undrained
2 teaspoons of Italian seasoning
1 teaspoon of salt or to taste
1 teaspoon of crushed red pepper flakes
1/2 cup of heavy cream
2 tablespoons of fresh parsley chopped


  1. Cook the pasta according to package directions.
  2. Melt butter in a Circulon 11.5” skillet over medium high heat. Add in garlic and shrimp. Stir continuously until shrimp is pink and cooked through. Remove shrimp from pan and set aside.
  3. In the same pan, add in diced tomatoes, Italian seasoning, salt, and red pepper flakes. Bring to a simmer.
  4. Stir in heavy cream and heat through, 1 to 2 minutes.
  5. Add cooked pasta to sauce and toss to coat. Add shrimp back to pan and garnish with chopped fresh parsley. Serve immediately.