Penne with Shrimp and Herbed Cream Sauce

Serves 4

1 lb penne pasta
14 cup olive oil
1 lb medium shrimp , peeled and deveined
4 clove garlic, minced
12 tsp kosher salt, plus extra for seasoning
12 tsp black pepper, freshly ground, plus extra for seasoning
15 oz can whole tomato, drained, roughly chopped
12 cup fresh basil leaves, chopped
12 cup fresh flat-leaf Italian parsley, chopped
14 tsp crushed red pepper flakes
1 cup white wine
13 cup clam juice
34 cup heavy whipping cream
12 cup parmesan cheese, grated


  • Prep 
  • Cook 
  • Ready 
  1. 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.
  2. 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.
  3. 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.
  4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

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