Creamy Shrimp Pasta
45 Minutes | Serves 4
1 lb Penne (Gluten-Free Optional)
1 lb 31/40 Shrimp Peeled, Deveined and Tail Removed
6 Garlic Cloves Thinly Sliced
½ lb Cherry or Grape Tomatoes Halved
10-12 Fresh Basil Leaves Broken by Hand
½ cup Dry White Wine
1½ cups Heavy Cream
2-3 oz Fresh Parmesan Cheese Microplaned or Shredded
¼ cup Extra Virgin Olive Oil
Kosher Salt to Taste Plus Extra for Seasoning the Shrimp
Coarse Ground Black Pepper to Taste Plus Extra for Seasoning the Shrimp
Place a large pasta pot of generously salted water on high heat. Cook the pasta and remove before it is al dente to allow the pasta to cook further in the sauce. Try to time this to finish while you are preparing the sauce.
Season the shrimp with kosher salt and black pepper.
Place a large sauté pan on medium heat. Add the extra virgin olive oil and sliced garlic. Cook for 3-5 minutes or until the garlic starts to brown. Increase the heat slightly after the garlic is browned.
Add the shrimp and cook for 1-2 minutes. Add the tomatoes and white wine. Cook for an additional 1-2 minutes. Add the heavy cream and cook for a few minutes to thicken the sauce, stirring occasionally.
Add the pasta, fresh basil and Parmesan cheese. Stir and heat all ingredients together. Season to taste with kosher salt and black pepper.
1 lb Penne (Gluten-Free Optional)
1 lb 31/40 Shrimp Peeled, Deveined and Tail Removed
6 Garlic Cloves Thinly Sliced
½ lb Cherry or Grape Tomatoes Halved
10-12 Fresh Basil Leaves Broken by Hand
½ cup Dry White Wine
1½ cups Heavy Cream
2-3 oz Fresh Parmesan Cheese Microplaned or Shredded
¼ cup Extra Virgin Olive Oil
Kosher Salt to Taste Plus Extra for Seasoning the Shrimp
Coarse Ground Black Pepper to Taste Plus Extra for Seasoning the Shrimp
Place a large pasta pot of generously salted water on high heat. Cook the pasta and remove before it is al dente to allow the pasta to cook further in the sauce. Try to time this to finish while you are preparing the sauce.
Season the shrimp with kosher salt and black pepper.
Place a large sauté pan on medium heat. Add the extra virgin olive oil and sliced garlic. Cook for 3-5 minutes or until the garlic starts to brown. Increase the heat slightly after the garlic is browned.
Add the shrimp and cook for 1-2 minutes. Add the tomatoes and white wine. Cook for an additional 1-2 minutes. Add the heavy cream and cook for a few minutes to thicken the sauce, stirring occasionally.
Add the pasta, fresh basil and Parmesan cheese. Stir and heat all ingredients together. Season to taste with kosher salt and black pepper.