Ingredients:

  • 1 package (approximately 450g/1 lb) pasta (spaghetti, penne, fusilli)
  • 2 cans (approximately 400g/14 oz each) tomato sauce
  • 200g (7 oz) peeled and deveined shrimp, thawed if frozen
  • 1 tbsp (15g) unsalted butter
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 pinch salt, plus more for seasoning pasta water
  • Fresh parsley (optional for garnish)
  • Grated Parmesan cheese (optional for garnish)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  2. While the pasta is cooking, melt the butter in a large skillet over medium heat until bubbling. Add the onion powder and garlic powder, stirring constantly for about 30 seconds until fragrant.
  3. Add the shrimp to the skillet. Season lightly with salt. Cook, stirring occasionally, until the shrimp are pink and opaque (approximately 2-3 minutes).
  4. Pour in the tomato sauce. Bring to a simmer.
  5. Taste the sauce and add more garlic powder, if desired. Reduce the heat to low and simmer gently until the pasta is cooked (about 5-7 minutes). Stir occasionally to prevent sticking.
  6. Drain the pasta in a colander.
  7. Add the drained pasta to the skillet with the tomato sauce and shrimp. Toss to coat evenly.
  8. Serve immediately, garnished with fresh parsley and grated Parmesan cheese, if desired.