Ingredients
1/2 pound peeled and deveined shrimp
1/2 tbsp olive oil
1/4 tsp salt
1/2 tsp paprika
1/4 tsp Italian seasoning
8-10 oz of cooked pasta
2 tbsp olive oil
5 whole Roma tomatoes sliced in half with the ends removed.
1/2 onion diced small
1 tbsp minced garlic
2 tbsp capers
Pasta seasonings
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1/2 tsp smoked paprika
Fresh basil chopped
1/4 cup plant based heavy cream
1/2 cup plant based cheese
Directions
- In a medium bowl, coat the shrimp with the seasonings: salt, paprika, and Italian.
- Then in a medium saucepan, heat 1/2 tbsp olive oil on medium heat. Cook the shrimp for about two minutes each side until they begin to take on the shape of a sea. Once they are done, simply remove them from the pan and place them to the side in a bowl.
- Then add the 2 tablespoons of olive oil to the pan and allow that to heat up. Once it’s heated, place the sliced tomatoes in a circular motion around the pan.
- Next, in the center, add your diced onions, minced, garlic, and capers. Follow this by adding your remaining seasonings: Italian seasoning, salt, paprika, pepper, and smoked paprika.
- Once that is done, place the lid on the pan and allow this to simmer until the skin loosens from the tomatoes. This should take between five and seven minutes.
- Then, using tongs, carefully remove the skin from the tomatoes. You may discard of the skin. Add your fresh basil to the pan, and using a tomato masher, gently pushed down on each tomato.
- Give everything a good stir, then add the heavy cream and the cheese. Stir everything together again until it is nice and creamy.
- Then add in the cooked pasta, the shrimp, and any additional fresh basil. Stir everything together really well and enjoy!