A new favorite

Really not sure what to say about this one, other than YUM. Want some back story? I found it because we were having dinner guests, wanted something with shrimp, and this one popped up on a Google search. Reviewed the recipe, decided it sounded good and it became our dinner plan.

Oh. My. It was beyond good. Better yet? We served it on a large platter, our foodie friend (Hi David!) stuck a fresh sprig of basil in the middle before we brought it to the table, and wow, did that look impressive. I'm totally doing that myself next time. And it's REALLY good. Definitely-going-to-make-again-good.

I believe we served this with a simple spinach, roasted red pepper, and Gorgonzola salad. Makes for a good, hearty yet light meal (how's that for an oxymoron?), that presents well and makes for good leftovers too.

Let me know what you think if you try it!

Penne with Shrimp and Herbed Cream Sauce
Recipe courtesy Giada De Laurentiis, 2008

Serves: 4 to 6

Ingredients
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
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
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

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, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. 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, clam juice, 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. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.