- Boil the penne until al‑dente, reserving a cup of starchy pasta water.
- Sauté garlic and sun‑dried tomatoes in olive oil, letting their flavors bloom.
- Cook the shrimp quickly on high heat, just until they turn pink.
- Deglaze the pan with white wine, then whisk in cream and a splash of the reserved pasta water to create a silky sauce.
- Combine the drained penne with the sauce, toss everything together, and finish with fresh herbs, lemon zest, and Parmesan.
Understanding this sequence helps you anticipate when to add each component, so the shrimp stay tender and the sauce stays glossy.
—Gather these items
Shrimp and Sun‑Dried Tomato Penne: Top 5 Tips for a Perfect Italian DishIngredient Amount Notes / Substitutions Penne rigate 12 oz (340 g) Any short pasta works (farfalle, rigatoni). Large shrimp, peeled & deveined ½ lb (225 g) Use raw, frozen‑thawed shrimp; raw must be pink and opaque after cooking. Sun‑dried tomatoes in oil ¼ cup, chopped If you have dry‑packed tomatoes, rehydrate in warm water 10 min first. Garlic cloves 3, minced Can substitute with ½ tsp garlic powder (less aromatic). Extra‑virgin olive oil 2 Tbsp Use the oil from the sun‑dried tomato jar for extra flavor. Dry white wine ½ cup Substitute with chicken broth + a splash of lemon juice. Heavy cream ¾ cup For a lighter version, use half‑and‑half or whole‑milk Greek yogurt (add at the end, no heating). Parmesan cheese, grated ½ cup + more for serving Pecorino Romano works for a sharper bite. Fresh basil leaves ¼ cup, torn Substitute with flat‑leaf parsley or oregano. Lemon zest From 1 lemon Adds brightness; omit if you dislike citrus. Red‑pepper flakes (optional) ¼ tsp For a subtle heat. Salt & freshly cracked black pepper To taste Adjust after adding pasta water. Reserved pasta water ½ – 1 cup Helps emulsify the sauce; start with ½ cup and add more if needed.
Quick tip: Keep a small bowl of the reserved pasta water handy; you’ll use it to loosen the sauce and bind everything together.
—Step‑by‑step instructions
- Boil the penne – Bring a large pot of salted water to a rolling boil. Add the penne and cook 1‑2 minutes less than the package directs (usually 8‑9 min total). Drain, rinse briefly if you like a firmer bite, and set aside. Reserve 1 cup of the hot pasta water.
- Prep the aromatics – While the pasta cooks, mince the garlic and chop the sun‑dried tomatoes. Pat the shrimp dry with paper towels.
- Sauté the base – In a 12‑inch skillet, heat 2 Tbsp olive oil over medium heat. Add the minced garlic; stir for 30 seconds until fragrant. Toss in the chopped sun‑dried tomatoes and stir for another minute.
- Cook the shrimp – Push the aromatics to the pan’s edges. Increase heat to medium‑high and add the shrimp in a single layer. Season with a pinch of salt and pepper. Cook 1‑2 min per side, turning once, until they turn pink and curl. Remove the shrimp to a plate; cover loosely with foil.
- Deglaze – Pour the white wine into the hot pan, scraping the browned bits from the bottom. Let it reduce by half (about 2‑3 min).
- Create the sauce – Reduce heat to low. Stir in the heavy cream, then add ½ cup of the reserved pasta water. Whisk until the mixture thickens slightly, about 1 min. If the sauce looks too thick, drizzle in more pasta water, one tablespoon at a time.
- Combine – Return the shrimp to the skillet, then add the drained penne. Toss everything together, ensuring every tube is coated in the creamy sauce.
- Finish the flavor – Sprinkle the torn basil, lemon zest, red‑pepper flakes (if using), and grated Parmesan. Toss again; season with additional salt and pepper if needed.
- Serve immediately – Divide the pasta into bowls, drizzle a little extra olive oil if desired, and top with a final snowfall of Parmesan.
—How to plate and pair
Plating ideas * Rustic bowl – Serve directly from the skillet for a family‑style feel; garnish with a fresh basil sprig and a lemon wedge on the side. * Elegant plates – Twirl a nest of penne onto the center of a white plate, lay a few whole shrimp on top, and drizzle a thin line of extra‑virgin olive oil. Finish with shaved Parmesan and micro‑herbs for visual impact.
Side companions * Simple arugula salad – Toss peppery arugula with shaved Parmesan, toasted pine nuts, and a drizzle of lemon‑olive oil dressing. * Garlic‑bread croutons – Cut a baguette into cubes, toss with garlic, butter, and oregano, then roast until golden. Sprinkle over the pasta for crunch. * White wine – Pair with a crisp Pinot Grigio or an unoaked Vermentino; their acidity cuts through the creaminess and mirrors the wine used in the sauce.
—Storage and reheating tips
* Refrigeration – Transfer leftovers to an airtight container within two hours of cooking. They’ll keep 3‑4 days in the fridge. * Reheating – Place the desired portion in a skillet over low heat, add a splash of pasta water or milk, and stir until the sauce loosens. Microwave in a covered bowl (30‑second bursts) works, but a skillet preserves the texture better. * Freezing – For longer storage, freeze the pasta without the fresh basil or lemon zest (add them after reheating). Wrap tightly in freezer‑safe bags; it will stay good for up to 2 months. Thaw overnight in the fridge, then reheat as above. * Food‑safety note – Shrimp should never be left at room temperature for more than 2 hours. When reheating, ensure the internal temperature reaches 165 °F (74 °C).
—Tricks for success
- Pat the shrimp dry – Moisture creates steam, which can overcook the shrimp and make the sauce watery.
- Use the tomato oil – The oil from the sun‑dried tomato jar is packed with flavor; it replaces part of the olive oil and adds a subtle tang.
- Don’t overcook the pasta – Al‑dente penne continues to cook when combined with the hot sauce, preventing mushiness.
- Emulsify with pasta water – Starchy water binds the cream to the pasta, creating a glossy, cling‑on sauce instead of a separated broth.
- Add lemon zest at the end – Heat destroys the bright citrus oils; a final sprinkle preserves the fresh aroma.
—Creative twists
* Spicy Arrabbiata version – Replace the cream with a tomato‑based arrabbiata sauce, add a pinch more red‑pepper flakes, and finish with fresh basil. * Vegan swap – Use king‑sized oyster mushrooms instead of shrimp, coconut cream for dairy‑free richness, and nutritional‑yeast in place of Parmesan. * Mediterranean flair – Mix in Kalamata olives, crumbled feta, and smoked paprika for a Greek‑inspired spin. * Herb‑infused oil drizzle – Finish with a drizzle of basil‑infused olive oil for an aromatic pop. * Citrus‑burst – Add a splash of orange liqueur (like Cointreau) with the wine and orange zest instead of lemon for a sweet‑savory twist.
—Common questions
Q1: How long does the whole recipe take? A: From start to plate, you’re looking at 25‑30 minutes. Boiling the pasta is the longest step, but it happens while you prep the aromatics and shrimp.
Q2: Can I use frozen sun‑dried tomatoes? A: Yes. If you have dry‑packed sun‑dried tomatoes, soak them in warm water for 10 minutes, then drain and chop. The oil from the jar isn’t available, so add an extra tablespoon of olive oil to the skillet.
Q3: Is it safe to substitute chicken broth for the white wine? A: Absolutely. Use ½ cup low‑sodium chicken broth plus a ½ tsp white wine vinegar or a squeeze of lemon juice to mimic the acidity that wine provides. This keeps the sauce vibrant without the alcohol.
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Enjoy the burst of Mediterranean sunshine on your plate, and remember: a great Italian dish is less about luxury ingredients and more about timing, technique, and a pinch of love. Bon appétit!
Classic Shrimp and Sun-Dried Tomato Penne
A delightful pasta dish featuring succulent shrimp, sun-dried tomatoes, and a creamy sauce, perfect for a quick and flavorful meal.
Equipment
- Large pot
- 12-inch skillet
- Paper towels
Ingredients
Pasta
- 12 oz (340 g) Penne rigate
- ½ – 1 cup Reserved pasta water
Instructions
Cooking
- Bring a large pot of salted water to a boil, then add the penne and cook for 1-2 minutes less than the package directions. Drain the pasta, reserving 1 cup of the hot pasta water.
- While the pasta cooks, mince the garlic, chop the sun-dried tomatoes, and pat the shrimp dry with paper towels.
Notes
You can adjust the amount of red pepper flakes for more or less heat.