Shrimp and Roasted Garlic Penne

• 8 oz penne pasta
• 12 oz shrimp, peeled and deveined
• 1 head garlic
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Preheat oven to 400°F. Cut off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft.
2. 2 Cook penne according to package instructions; drain and set aside.
3. 3 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add shrimp and red pepper flakes, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side.
4. 4 Squeeze roasted garlic cloves into the skillet, mash with a fork, and stir in chicken broth and heavy cream. Simmer until slightly thickened.
5. 5 Add cooked penne to the skillet and toss to coat in the sauce.
6. 6 Remove from heat and stir in chopped parsley.
7. 7 Serve immediately with grated Parmesan cheese if desired.

Equipment

• Large skillet
• Oven-safe baking dish or foil packet
• Colander

Variations

• Add sun-dried tomatoes for extra flavor.
• Incorporate spinach or arugula for a leafy twist.

Substitutions

• Use linguine or fettuccine in place of penne.
• Substitute vegetable broth for chicken broth for a vegetarian option.

Pairings

• Garlic bread
• A simple arugula salad

Nutrition

Tips

• Use fresh shrimp for the best flavor and texture.
• For a dairy-free option, substitute coconut milk for the heavy cream.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with extra broth or cream.

Serving Suggestions

• Serve with a side Caesar salad.
• Pair with a crisp white wine like Pinot Grigio.

FAQ