Description
Indulge in a delicious Creamy Garlic Shrimp Penne recipe that combines succulent shrimp with a rich garlic cream sauce. Learn how to make this mouthwatering dish today!
Ingredients
- 450 grams penne pasta (1 pound (454 g))
- 1 tablespoon (15 ml) (15 milliliters) olive oil
- 450 grams large shrimp, peeled and deveined (1 pound (454 g))
- 4 cloves garlic, minced
- 240 milliliters heavy cream (1 cup (240 ml))
- 50 grams grated Parmesan cheese (1/2 cup (120 ml))
- Salt to taste
- Black pepper to taste
- 1 tablespoon (15 ml) (15 grams) unsalted butter
- 1 tablespoon (15 ml) (15 grams) all-purpose flour
- 120 milliliters chicken broth (1/2 cup (120 ml))
- 5 grams Italian seasoning (1 teaspoon (5 ml))
- 8 grams chopped fresh parsley (2 tablespoons (30 ml))
Instructions
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to package instructions until al dente.
- Drain the pasta and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the shrimp to the skillet and season with salt and black pepper.
- Cook the shrimp for 2-3 minutes on each side, until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the flour and cook for another minute to form a roux.
- Gradually whisk in the chicken broth until smooth.
- Pour in the heavy cream and stir to combine.
- Add the Parmesan cheese and Italian seasoning, stirring until the cheese melts.
- Season the sauce with salt and black pepper to taste.
- Add the shrimp back to the skillet and stir to coat with the sauce.
- Add the cooked penne pasta to the skillet and toss to combine.
- Cook for 2-3 minutes until the pasta is heated through.
- Garnish with chopped fresh parsley before serving.
Notes
- For a lighter option, substitute half-and-half for heavy cream to reduce the dish’s calorie content.
- Enhance the flavor by using fresh grated Parmesan cheese instead of pre-packaged grated cheese.
- To thicken the sauce, increase the amount of flour in the roux for the desired consistency.
