Creamy One-Pan Penne with Shrimp
Equipment
Ingredients
Ingredients
butter (room temperature)
1 tbsp
medium shrimp (raw, peeled, deveined)
400 g
garlic cloves (minced)
2 cloves
cherry tomatoes (halved)
1 handful
water
80 ml
sun-dried tomatoes (chopped)
2 tbsp
dried parsley
1 tsp
smoked paprika
0.5 tsp
chili flakes
0.5 tsp
penne pasta (dry)
280 g
chicken broth
500 ml
heavy cream
250 ml
cream cheese (softened)
1 tbsp
parmesan cheese (grated)
3 tbsp
fresh parsley (chopped)
1 tbsp
salt
1 tsp
black pepper
0.5 tsp
Instructions
Sauté garlic and tomatoes
Melt butter in a large pan and sauté minced garlic with halved cherry tomatoes until fragrant.
Cook the shrimp
Add shrimp to the pan and cook until pink and slightly golden, about 3-4 minutes.
Add sun-dried tomatoes and spices
Stir in chopped sun-dried tomatoes, dried parsley, smoked paprika, and chili flakes.
Add pasta and broth
Add dry penne pasta and chicken broth (or water). Bring to a boil, then reduce heat to simmer.
Finish with cream and cheese
Stir in heavy cream, cream cheese, and grated parmesan. Cook until sauce thickens and coats the pasta.
Season and serve
Taste and adjust salt and pepper. Garnish with chopped fresh parsley and serve immediately.
Original recipe
Storage
Best served fresh. Reheat with a splash of cream or broth to restore creaminess.
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