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Tomato Parmesan Shrimp Pasta with Arugula
Ingredients
  • 11 ounces bucatini
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 pound shrimp peeled and deveined
  • 1 tsp each: salt black pepper, divided
  • 9 ounces cherry tomatoes
  • 4 garlic cloves minced
  • 1 small yellow onion finely chopped
  • 1 tsp dried basil
  • 2 tbsp double concentrated tomato paste
  • 1 ½ cups puréed tomatoes
  • 1 cup heavy cream
  • ½ cup grated Parmesan
  • 3.5 ounces arugula
  • chili flakes for serving
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