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Shrimp Marsala Pasta
A rich, savory rotini pasta with tender shrimp, mushrooms, fire-roasted tomatoes, marsala wine, chicken broth, and a creamy finish.
This shrimp marsala pasta is rich, savory, and packed with restaurant-quality flavor.
Tender shrimp, mushrooms, and a creamy marsala sauce come together for a comforting pasta dinner.
Shrimp Marsala Pasta is a rich and comforting rotini dish made with tender shrimp, mushrooms, fire-roasted tomatoes, and a savory marsala sauce. The sauce has deep flavor with a light creamy finish, making it taste like a restaurant-style dinner at home. It’s hearty, satisfying, and perfect for a cozy weeknight meal.
8 oz Fiber
Gourmet Rotini pasta
2 1/2 cups broccoli florets
3 Italian-style vegan sausages
1 tablespoon vegan butter
1 tablespoon olive oil
4 cloves garlic, minced
1/4 cup dry white wine
1/4 cup nutritional yeast
1/2 cup reserved starchy pasta cooking water
1/4 tsp redpepper flakes
Do not overcook shrimp. Simmer the sauce long enough to develop flavor and reduce slightly.
Season shrimp with salt and pepper.
Heat a large pan over medium-high heat and coat with olive oil spray. Cook shrimp for 2 to 3 minutes per side until golden, then remove.
Reduce the heat to medium and cook the shallots, garlic, and mushrooms with butter until tender.
Add crushed tomatoes, marsala wine, and chicken broth. Simmer for 20 minutes.
Stir in half-and-half and return shrimp to the pan. Simmer for 5 to 10 minutes.
Cook pasta separately, then toss with the sauce and serve.
This shrimp marsala pasta is rich, elegant, and perfect for a cozy meal.
Turn your favorite rotini into easy, flavorful meals. High-fiber, satisfying pasta recipes you can make any night of the week.
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