Ingredients

The following ingredients have 4 Servings
  • 10 ounces penne pasta (or any pasta shape you prefer)
  • 1 pound raw shrimp, deveined and thawed if frozen (we used 31-34 count)
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 large garlic cloves, chopped
  • 2 16 ounce cans tomato puree (or tomato sauce)
  • 1/4 cup chicken stock (add additional stock if sauce is too thick)
  • 1/2 cup heavy cream
  • 1/2 cup grated parmasan cheese
  • salt and pepper
  • parmasan and fresh diced tomatoes to garnish

Instruction

  • Bring large pot of water to boil and cook pasta according to package directions.  While pasta is cooking, start your shrimp and cream sauce.
  • Melt butter and add olive oil to large skillet on medium heat. Sprinkle shrimp with small amount of salt, pepper and paprika.   Cook shrimp until just pink.  2 minutes on each side. 
  • Add garlic to pan and saute for 2-3 minutes.  Add tomato sauce, chicken stock and cream.  Simmer for 5 minutes until heated through.
  • Drain pasta and add to tomato cream sauce along with the shrimp and 1/2 cup grated parmasan.
  • Turn heat to low and simmer for 5 minutes until all the flavors are combined.  Taste for seasonings.  MORE SALT?  MORE PEPPER?  If sauce is too thick, thin with additional chicken stock.  
  • Garnish with additional parmesan, chopped fresh tomato and parsley or basil.