Sun-Dried Tomato Shrimp Penne

Ingredients You’ll Need:

For the Pasta:

• 12 oz penne pasta
• 1 lb large shrimp, peeled and deveined
• 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup chicken or vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil (from the sun-dried tomatoes jar)
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• Fresh basil or parsley for garnish

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Kitchen Equipment:

• Large pot (for boiling pasta)
• Large skillet or sauté pan
• Strainer or colander
• Wooden spoon or spatula
• Knife and cutting board

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Directions:

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente.
2. Drain the pasta and set aside, reserving about 1/2 cup of pasta water in case you need to thin the sauce later.

Step 2: Sauté the Shrimp

1. In a large skillet, heat 1 tablespoon of olive oil (from the sun-dried tomatoes jar) over medium heat.
2. Add the shrimp, season with salt, pepper, and oregano, and sauté for 2-3 minutes per side until they are pink and cooked through. Be careful not to overcook the shrimp.
3. Remove the shrimp from the skillet and set aside on a plate.

Step 3: Prepare the Sauce

1. In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
2. Stir in the minced garlic and red pepper flakes (if using) and cook for about 30 seconds until fragrant.
3. Add the chopped sun-dried tomatoes and cook for another minute, allowing the flavors to meld.
4. Pour in the chicken or vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
5. Stir in the heavy cream and Parmesan cheese, and let the sauce simmer for 3-4 minutes until slightly thickened.

Step 4: Combine Everything

1. Return the cooked shrimp to the skillet, stirring to coat them in the creamy sauce.
2. Add the cooked penne to the skillet and toss to combine everything together.
3. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.

Step 5: Serve

1. Garnish the dish with fresh basil or parsley and extra Parmesan cheese if desired.
2. Serve the Sun-Dried Tomato Shrimp Penne hot, and enjoy!

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Tips and Tricks:

1. Use the Oil from the Sun-Dried Tomatoes: The oil in the jar of sun-dried tomatoes is packed with flavor, so use it to sauté the shrimp and veggies. It adds an extra layer of richness to the dish.
2. Don’t Overcook the Shrimp: Shrimp cook quickly, so keep an eye on them to avoid a rubbery texture. They only need about 2-3 minutes per side, depending on their size.
3. Lighten It Up: You can substitute half-and-half or even milk for the heavy cream if you want a lighter version of the sauce. Just note that the sauce may be a bit thinner, but still delicious.
4. Add Vegetables: Spinach, mushrooms, or even roasted red peppers would make excellent additions to this dish. Simply sauté them along with the garlic and onions to incorporate them into the sauce.
5. Adjust the Spice: If you like a little heat, don’t skip the red pepper flakes. You can also add a dash of hot sauce for extra kick.

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Storing Leftovers:

Leftover Sun-Dried Tomato Shrimp Penne can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream, broth, or pasta water to help loosen the sauce as it can thicken in the fridge.

To reheat, place the pasta in a skillet over medium heat, adding the extra liquid to prevent it from drying out. Stir occasionally until warmed through.

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