Many nights call for a dish that’s both comforting and a tad luxurious, and this creamy shrimp penne pasta checks all the boxes. With its rich sauce, succulent shrimp, and al dente pasta, it’s a meal that feels special without requiring a chef’s hat.
Why This Recipe Works
- The combination of heavy cream and Parmesan creates a sauce that’s irresistibly creamy and rich.
- Fresh shrimp adds a sweet, oceanic flavor that pairs perfectly with the garlic and herbs.
- Cooking the pasta al dente ensures it holds up to the thick sauce without becoming mushy.
- A splash of white wine in the sauce introduces a subtle acidity that balances the creaminess.
- Quick cooking time means you can have this decadent dish on the table in under 30 minutes.
Ingredients
- 8 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Equipment Needed
- Large pot
- Colander
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 11 minutes. Drain the pasta in a colander, reserving 1/2 cup of the pasta water for later use. Tip: Salt the water generously; it’s your only chance to season the pasta itself.
Step 2: Sauté the Shrimp
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside. Tip: Don’t overcrowd the skillet, or the shrimp will steam instead of sauté.
Step 3: Make the Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, about 3 minutes.
Step 4: Combine Everything
Reduce the heat to low and stir in the grated Parmesan until melted. Add the cooked pasta and shrimp back to the skillet, tossing to coat everything in the sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it. Season with salt and pepper to taste.
Step 5: Garnish and Serve
Sprinkle the chopped parsley over the pasta for a fresh, colorful finish. Serve immediately, offering extra Parmesan at the table for those who want it. Tip: Freshly grated Parmesan melts better and tastes fresher than pre-grated varieties.
Tips and Tricks
For an even richer flavor, consider adding a tablespoon of butter to the sauce along with the cream. If you’re not a fan of wine, you can substitute it with chicken broth, though the wine adds a depth of flavor that’s hard to replicate. Always use fresh shrimp for the best texture and taste; frozen shrimp can work in a pinch but make sure to thaw and pat them dry thoroughly before cooking. To make this dish even quicker, you can cook the pasta and shrimp simultaneously if you’re comfortable multitasking in the kitchen.
Recipe Variations
- For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
- Swap the shrimp for chicken or scallops if you’re looking for a different protein.
- Add vegetables like spinach, mushrooms, or sun-dried tomatoes for extra color and nutrition.
- Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- For a lighter version, substitute half of the heavy cream with milk, though the sauce will be less rich.
Frequently Asked Questions
Can I make this dish ahead of time?
While you can prepare the components ahead, this dish is best served fresh. The sauce may thicken upon standing, and the pasta can become soggy. If you must, reheat gently with a splash of cream or pasta water to loosen the sauce.
What’s the best wine to use in the sauce?
A dry white wine like Pinot Grigio or Sauvignon Blanc works well, as they’re not too sweet and complement the shrimp beautifully. Avoid cooking wines, as they often contain added salt and preservatives that can alter the dish’s flavor.
How can I tell when the shrimp are cooked through?
Shrimp cook quickly and are done when they turn pink and opaque. Overcooking will make them rubbery, so err on the side of undercooking, as they’ll continue to cook slightly when added back to the hot sauce.
Summary
This creamy shrimp penne pasta is a quick, luxurious meal that’s perfect for weeknight dinners or special occasions. With its rich sauce, tender shrimp, and al dente pasta, it’s sure to become a favorite.
