Campanelle pasta, spicy tomato cream sauce, lobster butter

In a large pot of salted boiling water, cook the campanelle pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for 1-2 minutes until fragrant.

Prepare the Sauce

Stir in the canned crushed tomatoes and bring to a simmer. Reduce heat and add the heavy cream, stirring until combined.

Add Tomatoes and Cream

Add the shrimp to the sauce and cook for about 5-7 minutes, or until the shrimp are pink and cooked through.

Cook the Shrimp

Stir in the lobster butter until melted. Season with salt and black pepper to taste.

Finish the Sauce

Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.

Combine Pasta and Sauce

Remove from heat, sprinkle with chopped fresh basil, and serve immediately.

shrimp fra diavolo

Recipe information

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