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
Kitchen Equipment:
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Strainer or colander
- Wooden spoon or spatula
- Knife and cutting board
Directions:
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente.
- 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
- In a large skillet, heat 1 tablespoon of olive oil (from the sun-dried tomatoes jar) over medium heat.
- 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.
- Remove the shrimp from the skillet and set aside on a plate.
Step 3: Prepare the Sauce
- 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.
- Stir in the minced garlic and red pepper flakes (if using) and cook for about 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes and cook for another minute, allowing the flavors to meld.
- Pour in the chicken or vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and Parmesan cheese, and let the sauce simmer for 3-4 minutes until slightly thickened.
Step 4: Combine Everything
- Return the cooked shrimp to the skillet, stirring to coat them in the creamy sauce.
- Add the cooked penne to the skillet and toss to combine everything together.
- If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
Step 5: Serve
- Garnish the dish with fresh basil or parsley and extra Parmesan cheese if desired.
- Serve the Sun-Dried Tomato Shrimp Penne hot, and enjoy!
Tips and Tricks:
- 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.
- 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.
- 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.
- 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.
- 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.
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.