From Haley’s kitchen
One Pot Penne with Garlic Basil Shrimp
Cook your pasta right in the pot with the sauce and broth instead of draining it separately, so the noodles soak up all that garlicky, creamy flavor as they soften. The shrimp cook separately and just for a few minutes, so they stay tender and sweet instead of turning rubbery.
One Pot Penne with Garlic Basil Shrimp
Yield: 4-6 people
Gather
Ingredients
- 1 lb penne pasta ( I used gluten free and it worked great as well)
- 1 jar (24 oz) marinara sauce
- 1 carton (32 oz) chicken broth ( If you only have half of a carton left you can fill the rest with water)
- 1 cup heavy cream
- salt and pepper
- fresh basil
- 1 cup grated parmesean cheese
- 1 lb frozen raw shrimp ( buy with No shell , tail or veins)
- 3 TBSP butter
- 1 tsp jarred minced garlic
- 1 tsp garlic powder
Let’s cook
Steps
- You will need a deep pot and a skillet. In your deep pot over medium-high heat melt 1 TBSP of butter. Add in 1 tsp of minced garlic. Saute until fragrant. Pour in entire jar of marinara, broth,1 cup of heavy cream, and entire box of pasta. Sprinkle with salt, pepper, garlic powder (about 1/2 tsp of each). Cover with a lid and bring to a boil. Check on it in about 4-5 minutes. Stir and cook on medium-low until the sauce thickens up and clings to the noodle and the noodles are tender. Stir in one cup of grated parmesan until melted.
- Thaw your shrimp using package directions ( usually it says run cold water over the frozen shrimp for 5 minutes, strain and pat dry. Season with a generous coat of salt, pepper, garlic powder. In your skillet over medium-high heat, melt 2 TBSP of butter. Saute 2 tsp of minced garlic. Pour in thawed raw seasoned shrimp. Cook for just a couple of minutes ensuring not to overcook and cooking until the shrimp turn pink. Tossing and turning the shrimp frequently. (2-3) minutes per side. Sprinkle a handful of chopped fresh basil and stir to combine. Serve over one pot pasta and enjoy!
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