Penne with Tomato and Shrimp
This Penne with Tomato and Shrimp recipe is a delightful combination of succulent shrimp, flavorful tomatoes, and al dente penne pasta. It’s a perfect dish for a quick yet elegant weeknight dinner. The creamy tomato sauce with a hint of garlic and basil complements the shrimp beautifully. Here’s how to make it:
Ingredients
For the Pasta:
- 12 oz (340 g) penne pasta
- Salt, for boiling water
For the Shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz/410 g) diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup white wine (optional, or use chicken broth)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper, to taste
For Garnish:
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Prepare the Pasta:
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
- Cook the Shrimp:
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, if using, and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Season with salt and black pepper to taste. Remove the shrimp from the skillet and set aside.
- Make the Tomato Sauce:
- In the same skillet, add 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes and tomato paste to the skillet. Stir to combine and cook for about 5 minutes, allowing the flavors to meld together.
- If using white wine, pour it into the skillet and cook for another 2-3 minutes, or until the wine has reduced slightly. If not using wine, add chicken broth at this stage.
- Stir in the dried oregano and basil. Season the sauce with salt and black pepper to taste. Simmer the sauce for 10-15 minutes, stirring occasionally, until it has thickened to your desired consistency.
- Add the fresh basil leaves and stir them into the sauce.
- Combine Pasta and Sauce:
- Add the cooked penne pasta to the tomato sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water until you reach the desired consistency.
- Add the Shrimp:
- Gently fold the cooked shrimp into the pasta and sauce mixture. Heat everything together for 1-2 minutes, just until the shrimp are warmed through.
- Serve:
- Divide the pasta among serving plates. Garnish with additional fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
- Enjoy:
- Serve the penne with tomato and shrimp immediately while it’s still warm. This dish pairs wonderfully with a crisp white wine or a light salad.
Tips:
- For added richness, you can stir in a splash of heavy cream or a dollop of mascarpone cheese into the tomato sauce just before adding the pasta.
- If you prefer a spicier kick, increase the amount of red pepper flakes or add a splash of hot sauce.
- You can substitute the shrimp with other seafood like scallops or add vegetables like spinach or mushrooms for a different twist.
This Penne with Tomato and Shrimp recipe is a simple yet sophisticated dish that’s sure to impress. Enjoy the delightful blend of flavors and the ease of preparation!
