This dish had base flavor of sweetness from the tomatoes and cream, but with a hint of heat from the red pepper flakes. The penne was a nice switch from the traditional spaghetti of our Christmas Eve feasts.
This meal is a great way to honor Italian Christmas traditions, but it's wonderful year-round, too.
Penne with Shrimp and Herbed Cream Sauce
Recipe from Giada DeLaurentiis
Makes 4 to 6 servings
- 1 lb. penne pasta
- 1/4 cup olive oil
- 1 lb. medium shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon black pepper, plus extra for seasoning
- 1 15 oz. can whole tomatoes, drained, roughly dropped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leat parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 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.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Cooking, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Add 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 heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup 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.
- Transfer the pasta to a large serving bowl. Sprinkle with remaining cheese and serve immediately.