Easy enough for a weeknight, but fancy enough for a dinner party, this Creamy Tomato Pasta with Shrimp is creamy and cheesy and so packed full of flavor.
I like things clean. You can ask my family. If I ever start to get anxious and irritable, they know it’s most likely because the house isn’t clean. Many, many years ago, I lived with 2 of my sisters while we were away at school. One of my sisters was dating a guy who was trying to do this grand, romantic gesture that involved a trail of rose petals. He told my other sister that he was almost afraid to do it, worried that I would get home and clean it up before my sister saw it. In my defense, I don’t think I was ever that bad, but it’s a funny story that we remember to this day.
Even though I like things clean, I definitely know messy. I have 3 kids. I think it’s pretty much impossible to not know messy when you have 3 kids. Sometimes I just have to deal with messes, but whenever I can avoid them, I definitely do.
So let’s turn to dinnertime. I stopped putting a tablecloth on the table because there were always so many spills and crumbs all over the place. We like our bread, but do you know how messy all of those crumbs can get???
Today, I am teaming up with New York Bakery® to talk about their frozen Bake & Break™ bread. I have a little demonstration to show you just how magical this bread it. See that photo above? That’s your run of the mill loaf of bread that you can buy at the grocery store bakery. I then cut it into slices, and do you see what a mess it makes? Crumbs everywhere!
Now this is the Bake & Break™ Garlic Loaf. First of all, you don’t even need a knife for this bread. Just pull it apart. And do you see the lack of crumbs? You get perfectly portioned pieces, that are already seasoned, and no mess!!
But let’s be honest. All of this is moot if it doesn’t taste good. I love bread, but I also won’t eat it if it’s not really good. And this was actually really good. My husband isn’t a big bread eater, but he was disappointed when he went back for thirds to find out that it was already gone. We seriously gobbled it up in no time at all. I love that it is frozen, so you can pull it out of your freezer at any time, I love that it is soft and full of garlicky flavor, and I love that it is pretty much mess free!!
We really could have just eaten this loaf of bread on its own and been happy, but of course, I had to make a dinner to serve with the bread. And when I think of garlic bread, I always think of pasta!!
I’ve been on a creamy pasta kick lately, and am adding this Creamy Tomato Pasta with Shrimp to my arsenal. I decided to use shrimp because I try to make sure that I have shrimp frozen in the freezer. The other ingredients are all pantry staples, so when I have a loaf of Bake & Break™ bread in the freezer as well, a delicious meal is always at my fingertips!! I especially love that this Creamy Tomato Pasta with Shrimp is sophisticated enough to serve to company, but it’s easy enough to whip up on a weeknight for my family. Win, win!!
- 1 lb spaghetti noodles
- 2 tablespoons olive oil, divided
- 1 cup chopped onion
- 5 cloves garlic, minced
- 2 (15-oz each) cans tomato sauce
- 1 teaspoon Italian seasoning
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- 1 lb shrimp, peeled and deveined, tails removed
- fresh parsley for garnish
Bring a large pot of water to a boil. Salt generously, then add the spaghetti. Cook until al dente. Before draining, reserve a mug full (at least a cup) of the pasta water.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook another 30 seconds, until fragrant. Add the tomato sauce and the Italian seasoning. Bring to a bubble, then reduce the heat to a simmer. Let the sauce cook and reduce for about 10 minutes.
Increase the heat slightly, and stir in the cream. Once the sauce is back to a simmer, add the cheese and stir until melted. Taste the sauce and season with salt and pepper, if needed.
In another skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the shrimp and cook just until pink, 4-5 minutes.
Add the cooked pasta to the sauce, along with the shrimp. Stir to combine, adding the starchy pasta water as needed to loosen the sauce. Serve, topped with parsley if desired.
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This is a sponsored conversation written by me on behalf of New York Bakery®. The opinions and text are all mine.