The Best Creamy Basil Shrimp Penne Recipe for Pasta Lovers
Basil shrimp penne brings a symphony of Mediterranean flavors dancing across your plate.
The delicate seafood pairs magnificently with herbal undertones and silky sauce textures.
Imagine a meal that whispers coastal elegance while promising comfort in every delectable bite.
Fresh ingredients converge to create something far beyond ordinary pasta dishes.
Our culinary journey converts simple components into an extraordinary dining experience.
Fragrant herbs and succulent shrimp promise an adventure that awakens your taste buds.
You can want to savor each perfectly balanced spoonful with pure gastronomic joy.
FAQs About Creamy Basil Shrimp Penne
The shrimp are done when they turn pink or golden brown and curl slightly, which takes about 1-2 minutes total. Overcooking will make them tough, so watch them carefully.
You can use heavy cream or whole milk as alternatives. Heavy cream will make the sauce richer, while whole milk will create a lighter sauce.
Dried basil works perfectly in this recipe. If you want more flavor, you can add some fresh basil leaves as a garnish when serving.
Increase the amount of red pepper flakes or add a dash of hot sauce to the sauce. You can also sprinkle some additional red pepper flakes on top when serving for extra heat.
What Makes Creamy Basil Shrimp Penne a Weeknight Favorite
Ingredients Checklist for Creamy Basil Shrimp Penne
Main Ingredients:
Pasta Ingredients:Protein Ingredients:Dairy Ingredients:Flavor Enhancers:
Herb and Spice Ingredients:Cooking Ingredients:Step-by-Step Creamy Basil Shrimp Penne Recipe
Step 1: Boil the Pasta
Fill a large pot with water and bring to a rolling boil. Add the penne pasta and cook following package directions until al dente. Before draining, scoop out a half cup of starchy pasta water. Drain the pasta in a colander and set aside.
Step 2: Sear the Shrimp
Warm olive oil in a spacious skillet over medium-high heat. Toss in the shrimp and half of the garlic, letting them sizzle for about 1 minute until they develop a golden color and turn pink. Sprinkle with salt. Quickly flip the shrimp and cook for another 30-60 seconds. Transfer the shrimp to a plate, keeping the flavorful oil in the pan.
Step 3: Create the Creamy Sauce
In the same skillet, add:Sauté until the garlic releases its aromatic essence. Pour in half and half, bringing the mixture to a gentle boil. Stir in mozzarella cheese until it melts completely, creating a smooth sauce. Adjust consistency using reserved pasta water or additional half and half. Blend in:Season with salt to taste, tweaking the flavors as you go.
Step 4: Marry the Ingredients
Slide the cooked pasta into the sauce, gently tossing to ensure every noodle gets coated. Return the shrimp to the skillet, mixing everything together. Warm over medium heat for a few minutes, allowing the flavors to mingle and intensify. If the sauce feels too thick, splash in some reserved pasta water or half and half to reach your desired consistency.
Kitchen Tips for Creamy Basil Shrimp Penne
How to Store and Warm Up Creamy Basil Shrimp Penne
Perfect Sides for Creamy Basil Shrimp Penne
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Creamy Basil Shrimp Penne Recipe
- Total Time: 35 minutes
- Yield: 4 1x
Description
Succulent basil shrimp penne promises a Mediterranean coastal escape on your dinner plate. Robust pasta intertwines with juicy shrimp, creating a luxurious dish that whisks you straight to Italian seaside comfort.
Ingredients
Protein:
- 1 pound shrimp, deveined and shells removed
Carbohydrates:
- 8 ounces (226 grams) penne pasta (use gluten-free brown rice pasta for a gluten-free version)
Dairy and Cheese:
- 1 cup half and half
- 1 cup shredded mozzarella cheese (use pre-shredded Mozzarella, not fresh)
Herbs and Spices:
- 1 tablespoon dried basil (use more if fresh)
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes, add more to taste
- 1/8 teaspoon paprika
Additional Ingredients:
- 2 tablespoons olive oil (preferably from sun-dried tomatoes jar)
- 4 garlic cloves, minced
- 4 ounces (113 grams) sun-dried tomatoes, without oil
- ½ cup reserved cooked pasta water (or more, as needed)
- Additional ¼ teaspoon salt (or to taste)
Instructions
- Immerse the penne in boiling water, following package guidelines. Carefully extract and preserve a portion of the starchy liquid before draining. Set pasta aside.
- Warm olive oil in a spacious skillet over robust heat. Introduce shrimp with half the garlic, searing until they transform into a delicate pink hue. Sprinkle a touch of salt, then swiftly flip each morsel. Cook briefly until achieving a golden exterior. Relocate shrimp, retaining the residual oil.
- Utilize the same skillet to toast sun-dried tomatoes and remaining garlic until aromatic. Stream half and half into the pan, escalating to a gentle bubble. Incorporate mozzarella, whisking until achieving a silky consistency. Modulate sauce density using reserved liquid or additional cream. Weave in dried basil, red pepper flakes, and paprika. Season judiciously with salt.
- Cascade pasta into the velvety sauce, tenderly reheating while ensuring uniform coating. Reintroduce shrimp, allowing ingredients to harmonize and temperature to equalize. If sauce appears dense, incrementally introduce reserved liquid to maintain luxurious texture.
Notes
- Customize heat levels by adjusting red pepper flakes for mild or spicy preferences.
- Reserve pasta water as a secret weapon to control sauce consistency and prevent dryness.
- Quick-cooking shrimp demands precise timing to maintain tender, juicy texture without overcooking.
- Mozzarella melts smoothly, creating a luxurious, silky sauce that clings perfectly to penne pasta.
- Sun-dried tomatoes bring intense, concentrated flavor bursts that complement the creamy sauce.
- Fresh basil can replace dried herbs for a more vibrant, aromatic final touch to the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 220 mg
Isabella Rossi
Founder & Culinary Content Creator
Expertise
Recipe Development, Traditional Irish and European Cuisines, Food Styling and Photography, Culinary Education
Education
Dublin Institute of Technology (DIT) – School of Culinary Arts and Food Technology
Ballymaloe Cookery School
Liam is the voice behind many of Craft Meats’ most flavorful features. With roots in Dublin’s smoky barbecue scene and a culinary degree from the Dublin Institute of Technology, he brings time-tested cooking techniques to life.
His training at Ballymaloe Cookery School sharpened his farm-to-table approach, giving him a deep respect for every ingredient he writes about.
He’s not about overcomplicating the process, just helping you cook meat that’s worth talking about. When he’s not writing or grilling, he’s out foraging or nerding out on regional spice blends to add to his next recipe.