Creamy Garlic Shrimp Penne

• 8 ounces penne pasta
• 12 ounces shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon paprika

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add shrimp and cook for 2 minutes per side until pink and opaque; remove and set aside.
4. 4 In the same skillet, sauté minced garlic until fragrant, about 1 minute.
5. 5 Pour in heavy cream and chicken broth, stirring to scrape up any browned bits.
6. 6 Add red pepper flakes, salt, and black pepper to taste. Simmer for 3-4 minutes until slightly thickened.
7. 7 Return shrimp to the skillet along with cooked penne. Toss to combine.
8. 8 Stir in Parmesan cheese (if using), lemon juice, and paprika. Heat through.
9. 9 Garnish with fresh parsley before serving.

Nutrition

Tips

• Use gluten-free penne for a gluten-free option.
• For extra flavor, marinate the shrimp in lemon juice and a pinch of salt for 15 minutes before cooking.
• If you prefer a richer sauce, add a splash more cream.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to maintain creaminess.

Serving Suggestions

• Pair with a crisp Caesar salad for a complete meal.
• Serve with crusty bread to mop up every last bit of sauce.

FAQ