Description
Delight your palate with the exquisite taste of Creamy Basil Shrimp Penne, a perfect blend of juicy shrimp and penne pasta draped in a luscious mozzarella sauce. Infused with sun-dried tomatoes and aromatic basil, this dish serves as an ideal option for a special yet easy-to-prepare home-cooked meal. Whether it’s a romantic dinner or a session of family bonding, this recipe promises a satisfying and flavorful dining experience.
Ingredients
- 8 oz penne pasta (use gluten-free brown rice pasta for a gluten-free version)
- 2 tablespoons olive oil (preferably from sun-dried tomatoes jar)
- 1 pound shrimp, deveined and shells removed
- 4 garlic cloves, minced
- ¼ teaspoon salt
- 4 oz sun-dried tomatoes, without oil
- 1 cup half and half
- 1 cup shredded mozzarella cheese (use pre-shredded Mozzarella, not fresh)
- 1 tablespoon dried basil (use more if fresh)
- ¼ teaspoon crushed red pepper flakes, add more to taste
- ⅛ teaspoon paprika
- ½ cup reserved cooked pasta water (or more, as needed)
- Additional ¼ teaspoon salt (or to taste)
Step-by-step Directions
Step 1: Cook the Pasta
Cook the penne pasta according to the package instructions. Before draining, reserve about ½ cup of the pasta cooking water for later use. Drain the pasta and set aside.
Step 2: Cook the Shrimp
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and half of the minced garlic. Cook the shrimp for about 1 minute on one side until they turn pink or golden brown, then season with ¼ teaspoon salt. Flip the shrimp and cook for an additional 30 seconds to 1 minute. Remove the shrimp from the skillet and set aside, keeping the oil in the skillet.
Step 3: Prepare the Sauce
Using the same skillet, add the sun-dried tomatoes and the remaining garlic. Sauté for about 1 minute until the garlic is fragrant. Pour the half and half into the skillet and bring to a boil. Add the mozzarella cheese and stir until it melts into a creamy sauce. Adjust the sauce’s thickness by adding a little more half and half or the reserved pasta water as needed. Stir in the dried basil, red pepper flakes, and paprika. Gradually add an additional ¼ teaspoon of salt, adjusting according to taste.
Step 4: Combine Pasta and Shrimp
Add the cooked pasta to the sauce in the skillet. Gently reheat on medium, stirring to coat the pasta evenly with the sauce. Add the cooked shrimp back into the skillet, mix, and allow all ingredients to heat together for a few minutes to blend the flavors. If the sauce is too thick, add a bit more reserved pasta water or half and half.
Servings & Preparation Time
Serves: 4 persons
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Tips for Storage & Reheating
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the pasta in a skillet over medium heat, adding a little half and half or water to loosen up the sauce if necessary. Heat until warm throughout.
- Avoid microwaving as it can make the shrimp tough and rubbery.
Conclusion
The Creamy Basil Shrimp Penne is a testament to how simple ingredients can be transformed into a delectable meal that impresses all senses. From the creamy texture of the mozzarella sauce to the satisfying bite of succulent shrimp, this dish is assured to bring a touch of gourmet to your dining table without much fuss. Ideal for any occasion, it guarantees gastronomical delight with every forkful.
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Creamy Basil Shrimp Penne
- Total Time: 35 minutes
- Yield: 4 persons 1x
Description
Delight your palate with the exquisite taste of Creamy Basil Shrimp Penne, a perfect blend of juicy shrimp and penne pasta draped in a luscious mozzarella sauce. Infused with sun-dried tomatoes and aromatic basil, this dish serves as an ideal option for a special yet easy-to-prepare home-cooked meal. Whether it’s a romantic dinner or a session of family bonding, this recipe promises a satisfying and flavorful dining experience.
Ingredients
- 8 oz penne pasta (use gluten-free brown rice pasta for a gluten-free version)
- 2 tablespoons olive oil (preferably from sun-dried tomatoes jar)
- 1 pound shrimp, deveined and shells removed
- 4 garlic cloves, minced
- ¼ teaspoon salt
- 4 oz sun-dried tomatoes, without oil
- 1 cup half and half
- 1 cup shredded mozzarella cheese (use pre-shredded Mozzarella, not fresh)
- 1 tablespoon dried basil (use more if fresh)
- ¼ teaspoon crushed red pepper flakes, add more to taste
- ⅛ teaspoon paprika
- ½ cup reserved cooked pasta water (or more, as needed)
- Additional ¼ teaspoon salt (or to taste)
Instructions
- Step 1: Cook the Pasta Cook the penne pasta according to the package instructions. Before draining, reserve about ½ cup of the pasta cooking water for later use. Drain the pasta and set aside.
- Step 2: Cook the Shrimp Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and half of the minced garlic. Cook the shrimp for about 1 minute on one side until they turn pink or golden brown, then season with ¼ teaspoon salt. Flip the shrimp and cook for an additional 30 seconds to 1 minute. Remove the shrimp from the skillet and set aside, keeping the oil in the skillet.
- Step 3: Prepare the Sauce Using the same skillet, add the sun-dried tomatoes and the remaining garlic. Sauté for about 1 minute until the garlic is fragrant. Pour the half and half into the skillet and bring to a boil. Add the mozzarella cheese and stir until it melts into a creamy sauce. Adjust the sauce’s thickness by adding a little more half and half or the reserved pasta water as needed. Stir in the dried basil, red pepper flakes, and paprika. Gradually add an additional ¼ teaspoon of salt, adjusting according to taste.
- Step 4: Combine Pasta and Shrimp Add the cooked pasta to the sauce in the skillet. Gently reheat on medium, stirring to coat the pasta evenly with the sauce. Add the cooked shrimp back into the skillet, mix, and allow all ingredients to heat together for a few minutes to blend the flavors. If the sauce is too thick, add a bit more reserved pasta water or half and half.
- Prep Time: 15 minutes
- Cook Time: 20 minutes