Oooohhh! Your penne sounds delicious. Would you mind sharing your recipe?
Sure! It's a take off of a recipe by Giada De Laurentiis.
Ingredients
* 1 pound penne pasta
* 1/4 cup olive oil
* 1 pound medium shrimp, peeled, and deveined (I use frozen usually)
* 4 cloves garlic, minced
* 1 (14.5 oz) can of diced tomatoes
* 1/2 cup chopped fresh basil leaves
* 1/2 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon crushed red pepper flakes
* 1 cup white wine (or chicken stock)
* 1/3 cup chicken stock
* 3/4 cup heavy whipping cream
* 1/2 cup grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp and garlic. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine 9or chicken stock), chicken stock, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
.
