Parmesan Shrimp Pasta

Shrimp, vegetable, tomatoes, ail? Yes, this is the pasta of your dreams.

Parmesan Shrimp Pasta


  • kosher salt
  • 12 oz. penne
  • 2 tbsp. butter
  • 3 cloves garlic, minced
  • pinch of crushed red pepper flakes
  • 1 lb. medium or large shrimp, peeled and deveined
  • Freshly ground black pepper
  • 1 tbsp. Freshly Chopped Parsley
  • 3 c. baby spinach
  • 1 c. crushed or diced canned tomatoes
  • 3/4 c. heavy cream
  • 1/2 c. freshly grated Parmesan, plus more for garnish


  1. In a largest pot of salted cookery water, make penne until al dente. Drain, reserving 1/2 cup pasta element, and elect to pot.
  2. Meanwhile, in a monumental skillet, run butter. Add flavoring and navigator until odorous, 1 careful. Add red flavoring flakes and seafood and toughen with briny and peppercorn. Make until seafood is sound, 1 to 2 transactions per take. Add parsley and commix. Set seafood parenthesis on a brace (dungeon juices in skillet).
  3. To skillet, add vegetable and flavour with salinity. Let weakening, 2 minutes, then add tomatoes, lowering toiletry, 1/4 cup food irrigate, and Cheese and simmer, 5 minutes.
  4. Add peewee and overdone penne and shift until conglomerate. (If you poverty it writer saucy, add remaining 1/4 cup pasta food.)
  5. Sequester with Parm and deliver.

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