Classic Shrimp and Sun-Dried Tomato Penne
This classic recipe features succulent shrimp and flavorful sun-dried tomatoes tossed with al dente penne pasta in a creamy, savory sauce. It's a perfect weeknight meal that's easy to prepare yet feels gourmet.
Equipment
- Large pot
- Large skillet
Ingredients
Main Ingredients
- 12 oz (340 g) Penne pasta
- 1 lb (450 g) Large shrimp, peeled & deveined
- ½ cup Sun-dried tomatoes (oil-packed), roughly chopped
- 2 Tbsp Olive oil (from tomato jar)
- 3 cloves Garlic, minced
- 1 small Shallot, finely diced
- ¼ tsp Red pepper flakes (optional)
- ¼ cup Dry white wine
- ½ cup Low-sodium chicken broth
- ¼ cup Heavy cream or mascarpone
- 2 cups Fresh baby spinach (optional)
- ¼ cup Grated Parmesan cheese plus extra for serving
- 2 Tbsp Fresh basil, torn
- Salt & freshly cracked black pepper to taste
- ½ tsp Lemon zest
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil, then cook the penne pasta according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat, then add the minced garlic and diced shallot, cooking until fragrant.
- Stir in the red pepper flakes (if using) and sun-dried tomatoes, cooking for about 1-2 minutes.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.
- Pour in the dry white wine, scraping up any browned bits from the bottom of the pan, and simmer for 1-2 minutes until slightly reduced.
- Stir in the chicken broth and heavy cream (or mascarpone), bringing the sauce to a gentle simmer.
- If using, add the fresh baby spinach and cook until wilted.
- Drain the cooked penne pasta and add it directly to the skillet with the sauce.
- Toss everything together until well combined and the pasta is coated with the sauce.
- Stir in the grated Parmesan cheese, fresh basil, lemon zest, and season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
For extra depth of flavor, use a good quality dry white wine that you would enjoy drinking. If you prefer a richer sauce, you can increase the amount of heavy cream. Feel free to add other vegetables like asparagus or cherry tomatoes for more color and nutrients.