Recipe courtesy of Ree Drummond
Garlic Butter Shrimp Penne
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 41 g
- Cholesterol
- 284 mg
- Sodium
- 669 mg
This is a dish where you can really switch up your seafood. Rather than just shrimp, you could do a mix and add scallops or even lobster if it's a special occasion.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 41 g
- Cholesterol
- 284 mg
- Sodium
- 669 mg
Ingredients
Directions
- Bring a pot of water to a boil and season with salt. Cook the pasta until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
- Heat the butter in a skillet over medium heat until melted and frothy. Add the shrimp, garlic and scallions. Cook until the shrimp are plumped and almost cooked through, 7 to 9 minutes. Add the red peppers and lemon zest and juice, followed by the cream and a splash of the pasta water. Bring to a simmer. Add the pasta and cook until thickened, 2 to 4 minutes. Finish with the Parmesan, fresh oregano and chile flakes.
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