An easy 30 minute meal! Sauteed shrimp is tossed with penne pasta, tomatoes, and a creamy herb sauce. Elegant enough for company but quick enough for a weeknight!
Last night we had that conversation that many families probably do, especially after a long workday. Should we just grab something quick? Or cook what we were planning? After weighing the various drive-through options, I realized that I could just cook dinner in about the same amount of time and it'd be 1) cheaper 2) healthier and 3) way tastier. Plus I wouldn't have to put my shoes on :)
This pasta is just like one of the meals I made last night - quick, easy, and delicious.
Creamy Shrimp Pasta
1 lb penne pasta
1/4 cup olive oil
1 lb medium shrimp, peeled and deveined
4 garlic cloves, minced
1 (15 ounce) can diced tomatoes, drained
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1/3 cup bottled clam juice
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
salt and pepper, to taste
Meanwhile, add the oil to a large skillet over medium high heat. Add the shrimp, garlic, salt, and pepper. Cook, stirring frequently, until the shrimp is pink and cooked through, about 3 minutes. Remove from pan with a slotted spoon and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and red pepper to the skillet and cook for 2 minutes, stirring frequently. Add the wine and simmer another 2 minutes. Add the clam juice and cream. Bring the mixture to a boil then reduce heat to medium-low and simmer for 7-8 minutes, or until the sauce thickens.
Add 1/4 cup Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley. Toss well and season with salt and pepper.
Sprinkle with remaining cheese and serve.
Source: adapted from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis
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