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Has dairy from:
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This recipe has no customizations.
cut or torn into small pieces.
grated, for garnish. more if desired.
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Clean and devein the shrimp.
Heat a bit of olive oil in a large skillet over medium heat.
Add the shrimp and season with salt and pepper.
Cook until pink, about 2 minutes per side. Remove shrimp from the pan and set aside.
In the same pan, heat just a tiny bit more oil over medium low heat and toss the garlic in.
Saute for a minute or two until fragrant.
Add the tomatoes and broth and simmer for 10-ish minutes.
The tomatoes will start to become saucy, and gradually that sauce will start to thicken.
Cook according to package directions. Drain and set aside.
Add the butter and basil to the thickened sauce and stir to combine. If it needs thickening, let it hang out on low heat for just a little while longer.
When the sauce is ready, add the shrimp back in.
Serve the sauce over top of the pasta with a little Parmesan, salt, and pepper. Alternatively, you can mix everything together and serve.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
This recipe has the following nutrient totals:
Protein 80.7 g
Carbohydrates 95.2 g
Iron 0.40 mg
Fiber 13.5 g
Calcium 15.0 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.