Garlic Butter Shrimp Penne
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 34
- Saturated Fat
- 21
- Carbohydrates
- 49
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 41
- Cholesterol
- 284
- Sodium
- 669
- Total: 30 min
- Active: 20 min
Ingredients
Kosher salt
12 ounces penne
6 tablespoons salted butter
1 1/2 pounds peeled and deveined jumbo shrimp
10 cloves garlic, minced
5 scallions, thinly sliced
1/2 cup jarred sliced roasted red peppers
1 lemon, zested and juiced
1 cup heavy cream
1 cup grated Parmesan
2 tablespoons fresh oregano
1 teaspoon chile flakes
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.