Creamy Sun-Dried Tomato Shrimp Penne

• 8 oz penne pasta
• 12 oz shrimp, peeled and deveined
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp fresh basil, chopped
• 2 tbsp unsalted butter
• Juice of 1/2 lemon

Steps

1. 1 Cook penne according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side.
3. 3 Add garlic and red pepper flakes to the skillet, sauté for 1 minute.
4. 4 Stir in sun-dried tomatoes and cook for another minute.
5. 5 Pour in heavy cream, bring to a gentle simmer, and let thicken slightly, about 3 minutes.
6. 6 Toss in cooked penne, Parmesan, and lemon juice; add pasta water as needed for desired creaminess.
7. 7 Stir in butter until melted and sauce is glossy.
8. 8 Remove from heat, mix in fresh basil, and season to taste.
9. 9 Serve immediately.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add spinach or arugula for a leafy twist.
• Substitute shrimp with chicken for a different protein.

Substitutions

• Use vegetable broth instead of cream for a lighter version.
• Substitute penne with another pasta shape if desired.

Pairings

• White wine
• Light beer

Nutrition

Tips

• For extra richness, use a splash of pasta water to adjust sauce consistency.
• Feel free to add spinach or arugula for a fresh twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore sauciness.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding a bit of cream or water to loosen the sauce.

Serving Suggestions

• Pair with a crisp green salad and warm garlic bread for a complete meal.

FAQ