top of page


By Firefighter Kyle Sheley


(2) Tablespoons olive oil

(1) Pound of shrimp (without shells and deveined)

1/4 teaspoon crushed red pepper

1/4 teaspoon paprika

1/4 teaspoon salt

(1) small onion finely chopped

(4) garlic cloves minced

(2) Cups canned crushed tomatoes

1/4 Cup water

1/2 cube chicken bullion (Knorr)

(1) Tablespoon dried basil

1/4 teaspoon dried oregano

1/2 cup heavy cream

8oz penne pasta


Heat olive oil in a large skillet on medium-high heat.  Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side.  

While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika, and salt to cover every single shrimp.

Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right.

Don't skimp on the spices.

Use a spatula to flip shrimp over to other side and cook for 2 minutes.

Remove shrimp to a plate, being careful to leave all the oil in the skillet.

To the same skillet, add chopped onion and minced garlic and cook on medium high heat for about 2 minutes, stirring occasionally, until softened.

Add crushed tomatoes and chicken bullion cube that's dissolved into a 1/4 cup of boiling water.

Add basil and oregano, mix, and bring to a boil then reduce to a simmer.

Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit.

Season with more red pepper and salt if needed.

Towards the end of the 15 minutes, while on simmer, add in heavy cream, mix it in, and immediately remove from heat.

In the mean time, bring a large pot of water to a boil and cook pasta al dente and drain.

Add cooked shrimp and cooked/drained pasta to the skillet with the sauce.

Mix everything well to combine.  Reheat on low simmer, if needed.  Do not bring to a boil or high heat as it will affect the sauce mixture.

Taste and add more salt and pepper if necessary.

Serve with garlic bread.

bottom of page