I am always looking for a easy, quick pasta recipe I can make at a spur of a moment. I stumbled upon this recipe while watching Giada at Home with Giada DeLaurentiis and just knew I had to try it.
I am so happy that I did, because it turned out Fantastic and Delicious!
Not only was this pasta dish a hit in my house but it also is a great idea for any dinner party that is Italian inspired.
One thing about the sauce is that it tends to be thin so definitely have fresh bread on hand or you can whisk the sauce before hand to thicken it.
So Yummy!!!!!!
The Ingredients needed are: Penne pasta, olive oil, garlic, can of whole tomatoes, basil leaves, flat leaf parsley, red pepper flakes, white wine, clam juice, shrimp, heavy whipping cream, and parmesan cheese.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add 4 cloves garlic, minced.
Add the shrimp, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly.
Add the wine, clam juice, and heavy cream. Bring the mixture to a boil.
Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.
Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs.
Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
Enjoy! 🙂
Penne with Shrimp and Herbed Cream Sauce
(adapted from Giada DeLaurentiis)
* 1 pound penne pasta
* 1/4 cup olive oil
* 1 pound medium shrimp, peeled, and deveined
* 4 cloves garlic, minced
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
* 1 (15-ounce) can whole tomatoes, drained, roughly chopped
* 1/2 cup chopped fresh basil leaves
* 1/2 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon crushed red pepper flakes
* 1 cup white wine
* 1/3 cup clam juice
* 3/4 cup heavy whipping cream
* 1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
Enjoy!
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