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.