This easy, creamy shrimp penne pasta dish is so simple and will please the whole family!
I did not eat shrimp that wasn’t fried until I was in college. I kid you not. Growing up in central Missouri, seafood isn’t commonly found on plates. Add that to a deep rooted propensity to deep fry everything, and popcorn shrimp is the name of the game. I had no clue what I was missing! Now, when we visit family in Mexico each year, I subsist on shrimp for the entire week!
I finally became comfortable eating shrimp in college, when my roommate was a bartender. I lived with four other girls (crazy!) and this bar was about a block from our house, which worked out splendidly for me and my other three roommates. Anyways, they had unlimited peel-and-eat shrimp there on Friday nights for some ridiculously cheap . It was super spicy and came with crispy shoestring fries. Thus began my love affair with not-fried shrimp.
This recipe is a staple in our house. It is very, very simple and you can have it on the table in around 20 minutes if you work quickly.
Shrimp is quickly sauteed with garlic, salt and pepper. Then, wine and grape tomatoes are added to the pan. Finally, cream and parmesan cheese are added to the pan and simmered until the sauce thickens up. Toss in the pasta, and voila!
A deliciously simple shrimp pasta with fresh tomatoes and a white wine and cream sauce.
- 16 ounces penne pasta
- 2 tbsp cup olive oil
- 1 pound medium shrimp, peeled, and deveined
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup grape tomatoes
- 1 cup white wine
- 1/4 teaspoon crushed red pepper flakes
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan
- Cook the pasta to package instructions
- In a large skillet, heat olive oil over medium-high heat. Add shrimp, garlic, salt and pepper. Cook for 2-3 minutes, until the shrimp begin to turn pink. Remove the shrimp and set aside in bowl.
- To skillet, add wine, tomatoes*, salt, pepper and red pepper flakes. Simmer for 5 minutes, or until the wine is slightly reduced.
- To skillet, add heavy cream, reduce heat to low-medium. Simmer for another 3 minutes, or until the cream is bubbly and thickened.
- To skillet, add parmesan, cooked shrimp and pasta.
- Toss together until all ingredients are coated. Sprinkle additional parmesan cheese on top, serve.
- * You can prick tomatoes with a fork prior to adding them to the skillet to help their juices release while cooking.
- This recipe is versatile. If you have any fresh herbs on hand, add a few leaves in right before serving. Basil, parsley, thyme and rosemary are all delicious additions.
- Serving Size: 4